Niramish Chop

Ingredients list for Niramish Chop

• 4 large Potatoes
• 1 medium Green Peas
• 2 medium Carrots
• 1/2 cup Green peas shelled
• 1/4 small Cauliflower
• 5-6 French beans
• to taste Salt
• 1/4 cup Groundnut roasted
• 7-8 Raisins
• 2 Eggs
• to deep fry Oil
• 1/2 cup Bread crumbs
• 1/2 cup Refined flour (maida)

Method

1. Wash, boil, peel and mash potatoes and beetroot. Wash, boil and mash carrots, green peas and cauliflower. String, wash, boil and finely chop French beans. Coarsely grind the roasted groundnuts.
2. Mix the mashed vegetables, salt, groundnuts and raisins together, divide into twelve equal portions and roll into croquettes (one inch diametre and four to five inches in length), or flatten into three inches diametre round shaped discs of one centimetre thickness.
3. Dust it with flour and keep in refrigerator for one-hour minimum. Beat the eggs. Heat sufficient oil in a kadhai. Dip each croquette in egg batter and roll in breadcrumbs.
4. Deep fry till golden. Drain onto an absorbent paper and serve hot.

Nutrition Info