Vegetable Chop/ Bread Rolls

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What is quick, tasty, crunchy and a source of constant comfort? Street Food! It’s no surprise that I love food that can be prepared easily and has its story written in the streets of old towns. A few posts back I wrote about a popular Street Food of Kolkata, Two Faced Deviled Eggs or Dim’er Devil. Today I write about another popular dish from my hometown- ‘Vegetable Chop’. Also known as Bread Rolls.

This dish is often prepared by dipping the vegetable ball mixture into a beaten egg and then by rolling on bread crumbs. But going by the comments my blog has received, many of my readers don’t prefer eggs so this recipe is especially for them.

Ingredients

  • Beet root  1 cup (shredded, as shown in the picture)
  • Carrot 1 cup (shredded)DSCN4655
  • Potato 1 cup (shredded)
  • Cauliflower 1 cup (chopped in small pieces)
  • Peas 1/2 cup
  • Tomato 1/2 cup (chopped)
  • Peanut 1/4 cup (roasted and peeled)
  • Raisins 1/4 cup
  • Green chili 3 (chopped)
  • Ginger 1 tsp (chopped)
  • Dry red whole chili 2
  • Cumin seeds 1 tbl spn + 1/4 tsp
  • Cinnamon 1″ stick
  • Green Cardamom 2
  • Sugar 1 tbl spn
  • Salt to taste
  • Bread slices (1 for each roll, so as per the number of rolls you would like to make)
  • Oil to deep fry  + 2 tbl spn

Method

Dry roast whole red chili, cinnamon, cardamom and a little later add 1 tbl spn cumin seeds (together) over low heat. As the cumin seeds start crackling, you will get the aroma which marks they are done. Immediately keep aside to cool and then grind to make it into a powder. Keep this powder aside.

Steam all vegetables in a pressure cooker by adding 1/2 cup of water and salt in it (but do not over cook or add extra water). Once the vegetables are steamed, heat a wok, add 2tbl spn oil and tamper with 1/4 tsp cumin seeds. As they start to crackle add chopped green chili, ginger and the steamed vegetables to it (Do not add the vegetable broth as it will make your mixture soft and mushy. You can store it for using later). Add peanuts, raisins, the ground roasted spices you had kept aside in the first step, sugar and salt (if required) in it and fry till the mixture dries up completely. Keep aside to cool.

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Once it cools down, make small oval balls out of it.
Now place a slice of bread on your palm, sprinkle or spray water on the top side and press it between your palms so that the excess water flows off and it flattens.

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Place a vegetable ball in the center, cover it all around with the bread by pressing with your hands and try to give it an oval shape. This will take some doing but make sure you give it a proper shape and more importantly don’t keep parts uncovered.

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Deep fry in hot oil over high heat. Take out when crispy, crunchy and looks absolutely yummy to you 🙂

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Your vegetable bread rolls are ready. Serve with mustard or any other sauce or relish.

Important tip:

  • Always use fresh bread.
  • If one piece of flattened bread is not being enough to cover your roll sufficiently, then you can use small pieces of bread to bring it all together. But use water to stick it all together so it doesn’t separate when you try frying the roll. 
  • You don’t have to stick to the filling I have used. Any other vegetable can also be used if that’s what you would prefer. Alternatively, this can also be very well prepared using fish/meat filling. 

I hope you all enjoy this quick and very easy recipe as much as I do. Needless to mention that kids absolutely love this dish and if you have vegetarian guests coming over then this will definitely help you in avoiding some last minute panic regarding the menu.

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Don’t forget to leave your feedback below. Hope you all are having a great week. Happy Cooking 🙂

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