Kashmiri Chop (Vegetable Fritter)

Many of you (I’m talking about Bengalis…specially of North Kolkata) are familiar with this term ‘Kashmiri Chop’. If you search in Google you will probably find Lamb Chop but no ‘Kashmiri Chop’. This recipe is nowhere close to Lamb Chop nor do have any connection with Kashmir. This is a pure vegetarian snack recipe somewhat close to ‘Vegetable Chop’ look wise but has different taste. Really don’t know why it is called ‘Kashmiri Chop’.

There is a very famous shop or more precisely ‘Telebhajar Dokan’ (Fritter Shop) in North Kolkata called ‘Lakshmi Narayan Sau’. This shop is a legendary one as because they say that Netaji Subhas Chandra Bose used to have ‘Tele Bhaja’ from this shop (or maybe he had once or twice) and since then on his birthday i.e. on 23rd of January they distribute ‘Telebhaja’ to everyone free of cost. Now I never had visited the shop on that very day nor have I asked them about this. But can only say that they serve one of the tastiest and yummiest ‘Telebhaja’ in Kolkata. One of their best selling is ‘Kashmiri Chop’.

I had this fritter quite a few times but few days back I tried this of my own. I added few ingredients of my own like peanut and raisins. In some shop they insert a piece of Paneer (Indian Cottage Cheese) too. It has a very balanced sweet and sour taste. It goes very well with puffed rice and a hot cup of Masala Tea. Let’s see how to make “Kashmiri Chop”!

 

Ingredients to make 12 – 14 nos

For the dough:
1(Large) Beetroot
1(Large) Carrots
¼ cup Green Peas – shelled
1 ½ tsps Ginger Paste
2 (Chopped) Green Chilli
½ tsp Snauf/Fennel Powder
¾ tsp Amchur/Dry Mango Powder
½ tsp Garam Masala Powder
1 tsp Bhaja Masala – (Dry roasted cumin and dry red chilli powder)
2 Tbsps Mustard Oil – + for deep frying
½ tsp Sugar
to taste Salt – Acc
2 tsps Raisins
2 Tbsps Peanuts
For the batter:
1 cup Chickpea Flour
¼ tsp Turmeric
¼ tsp Red Chillie Powder
¾ tsp Sodium-bi-carbonate
Salt – A little

Steps:

  1. Take the vegetables (beetroot, carrots, peas) peel them and pressure cook them.
  2. Take a pan and heat 1 Tbsp of mustard oil, once it reaches the smoking point add the peanuts and fry them. Remove and keep aside.
  3. Now in the same oil add the ginger paste and chopped green chillie.
  4. Mash the boiled vegetables together. Now add the mashed vegetables to the pan. Mix well.
  5. Now add all the dry masalas mentioned under dough.
  6. Add sugar and salt (this chop is slightly sweet and sour in taste).
  7. Cook in slow flame. Once the mix start leaving the sides of the pan you know it’s done.
  8. Add raisin and fried peanut (crush the fried peanuts before mixing in).
  9. Once done remove it on a plate. Let it cool.
  10. Meanwhile mix all the ingredients mentioned under batter and make a thick batter with a little water. The batter should be nether thin nor too thick. It should coat the dough perfectly.
  11. After the mixture gets completely cooled, divide the dough into 12-14 portions (size of a lemon). Coat them in the batter and deep fry them till they become light brown in colour.
    Serve them with puffed rice and hot cup of tea.

 

Note for making Bhaja Masala:

~ Ingredients: Dry Whole Red Chillie – 1, Cumin Seeds – 1 tsp

Dry roast the red chillie and cumin seed in pan. Let it cool and then grind them in a grinder.

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