Name: Beetroot Chops
Yield: Serves 4
Cuisine: Indian
Ingredients: vegetable oil, for deep-frying; lemon wedges, for squeezing; chutney of choice or tomato ketchup; small handful of fresh coriander/cilantro, leaves and stalks finely chopped; 2 tsp salt, or to taste; 40 g/1½ oz/⅔ cup panko breadcrumbs; 1 tsp amchur/mango powder; ½ tsp ground coriander; 1 tsp ground cumin; 1 tsp black pepper; 2 tbsp cornflour/cornstarch; 25 g/1 oz/¼ cup porridge oats; 75 g/2½ oz cooked beetroot/beets; 1 white potato, finely diced; 50 g/2 oz/⅓ cup roasted salted peanuts; 2 green chillies; 3 garlic cloves, peeled; 2.5 cm/1 in piece of fresh ginger, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

Chops are a classic Bengali dish – they make perfect snacks or finger food for a party. Nice and spicy, with a pop of colour from the beets and crunch from the peanuts, these are a real conversation starter. Serve with a raita for dipping or a chutney – my Spicy Tomato and Date Chutney is ideal. They are best eaten when freshly fried, but can be reheated in the oven at 180°C/350°F/gas mark 4 for 10–15 minutes.