Vegetable Croquette or Bhegitabil chop as we Bongs lovingly call it is a recent request from a very dear friend. She wanted a very easy and simple recipe. So Reshmi the simplest way to make this delectable, all time favourite snack is here for you. Though I knew the main ingredients but always have this habit of calling up Maa to ensure them. I followed the process she told me over the phone. Beetroot, carrots and potatoes are the vegetables generally used for the stuffing, but you can add other veggies like beans, peas if you desire. These crispy, delish croquettes are a delightful nosh with a cup of tea in the winter evenings with the obvious accompaniment of Bong Adda….
The way I made it:
- 2 medium sized beetroot
- 2 medium sized carrots
- 2 medium sized potatoes
- 1 tsp grated ginger
- 4-5 chopped green chillies
- 1 packet of salted Haldiram peanuts
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp kashmiri red chilli powder
- 5-6 tablespoons of besan/chickpea flour or more if required
- 1 tablespoon cornflour powder
- Bread crumbs for the upper coating
- White oil as per requirement
- Salt and sugar to taste
Peel the vegetables, cut into halves and boil in a pressure cooker upto 5-6 whistles or till they are mashable. Do not over boil or they will become soggy.
Heat a little oil in a kadai/ wok and add grated ginger and green chillies. Add the peanuts. Fry for a minute. Now add the mashed veggies. Add the powder masalas (you can add garam masala if you want, I didn’t), salt and sugar. Stir till the water in the stuffing dries up. If it feels too watery add some besan to tighten it.
Make a thin batter of besan, cornflour, a pinch of salt and water. Spread the bread crumbs on a flat plate.
Take some of the stuffing and give each an oval shape with your hands. Dip into the batter and roll well in the bread crumbs. Keep on a separate plate. Continue this process till all of them are done.
Now refrigerate them for an hour and a half.
Heat oil in another kadai/pan/wok. Take the croquettes out of the fridge and deep fry them golden brown. Serve with kasundi or any sauce/chutney of your choice. HEAVEN…..