Wednesday, 25 November 2015

VEGETABLE ROLL


A childhood favourite, we actually called it vegetable chop. Priced at 50 paisa or 1rupee then, they were considered expensive. We were denied of having them, not solely because of the price but with the same warning time and again.... they are fried in poor quality oil. I think this was the scenario at many homes. Beyond all these warnings was a greedy soul who would stand in front of 'Chop kaku's' shop and watch all the activities. A big wok full of hot oil, how skilfully the person dipped the thing in gram flour batter and dropped in the hot oil. At times the lady of the house did give in and bought her kids those fries. I remember the newspaper bags[thonga] all soaked in oil and me carefully taking out the 'chop' and giving a heavenly bite. Honestly, today me too will not allow my son to have such oil soaked stuffs.

Our mom used to prepare them at home though not regularly. I do them too when there are guests at home or on weekends to accompany with tea. Aah... home sweet home and all these small things adds up to the sweetness. This vegetable rolls I have prepared mainly with boiled beetroot, potato, green peas, roasted peanuts. Let us do it.

INGREDIENTS :
Beetroot : 2
Potato : 2
Green Peas : 2tbsp
Roasted Peanut : 1tbsp
Cumin Seed : 1/2tsp + 1/4tsp
Coriander Seed : 1/2tsp
Whole Red Chilli : 2
Cinnamon : 1two inch stick
Green Cardamom : 2
Cloves : 2-3
Salt : As required
Sugar : 1/2tsp
Bread Crumb : 1/2 cup
Refined Flour : 2tbsp
Semolina : 1/2cup
Oil : 1tbsp + 1cup[for frying]

METHOD :
Peel, wash and cut the beetroots and potatoes. Cut them and pressure cook upto two whistles. Once cold, strain the water and mash adding little salt. The water can be reserved for future use in curries or soups.

Dry roast the coriander seeds, cumin seeds, cinnamon stick, green cardamom, cloves,dry red chilli and coarsely ground them in a blender.

Heat I tbsp oil in a wok. Temper with cumin seeds. Add the green peas and roasted peanuts , saute for 1 minute. Add the mashed potatoes n beetroot and keep stirring for 3-4 minutes.

Once the mixture starts drying, add salt, sugar, the spice powder, refined flour and fold in well.

Transfer to a plate. As it cools down, add breadcrumbs. Mix well.



Shape into rolls and coat well with semolina. They look as this.




Heat a cup of oil in a clean wok. Deep fry and transfer onto a tissue paper to get rid of excess oil.




Serve hot with salad of your choice.




1 comment :

  1. An excellent snack idea to be enjoyed with evening tea or as a starter.Main ingredients used are beetroot, potato, green pea, roasted peanuts.

    ReplyDelete