Name: Bengali Vegetable Chop
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 0 For the Filling:; 0 2 large potatoes, boiled, peeled, and mashed; 0.5 cup carrots, boiled and finely chopped; 0.5 cup green peas, boiled and mashed; 0.5 cup green beans, boiled and finely chopped; 0.25 cup finely chopped green bell peppers (capsicum); 0.25 cup finely chopped onions; 0 1 (2 green chilies, finely chopped (adjust to taste)); 0 1/2 (inch piece of ginger, grated); 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp red chili powder (adjust to taste); 1 tsp turmeric powder; 0 Salt to taste; 2 tbsp vegetable oil; 0 For the Coating:; 1 cup whole wheat breadcrumbs; 0 2 large eggs, beaten (for the egg wash) or chickpea flour (besan) mixed with water for a vegan option

Instructions

Preparing the Filling:
Follow the same instructions as in the traditional recipe to prepare the vegetable filling with mashed potatoes, chopped vegetables, and spices.
Shaping the Vegetable Chops:
Shape the mixture into flat, round patties as in the traditional recipe.
Coating the Chops:
Dip each patty into the beaten egg (or chickpea flour and water mixture for a vegan version) and then coat it with whole wheat breadcrumbs. Ensure they are well-coated.
Baking the Vegetable Chops:
Preheat your oven to 375°F (190°C).
Place the coated vegetable chops on a baking sheet lined with parchment paper or a lightly greased baking rack.
Bake the chops for about 20-25 minutes, flipping them over halfway through the baking time, or until they are golden brown and crispy.
Once baked, remove the chops from the oven.
Serve the healthy baked Bengali Vegetable Chops with a low-fat yogurt dip or a chutney of your choice.
This version reduces the oil and uses whole wheat breadcrumbs for a healthier twist on a classic Bengali snack. Enjoy!