Appetizer
Vegetable Chop with Cauliflower and Carrot
About this dish
These crispy vegetable chops are a beloved Nepali snack, especially popular in Kathmandu during rainy evenings. Made with finely chopped cauliflower, carrot, and potatoes, they are lightly spiced with ginger, garlic, and turmeric, then deep-fried to golden perfection.
Sita Thapa's version is generous with aromatics and big on crunch – perfect for sharing with a cup of hot tea.
Ingredients
UK and US measurements are both included for every recipe.
Cauliflower, finely chopped
vegetable200 g
Imperial measurement: 7 oz
Carrot, grated
vegetable1 medium (100 g)
Imperial measurement: 1 medium (3.5 oz)
Potato, grated
vegetable1 medium (150 g)
Imperial measurement: 1 medium (5.3 oz)
Fresh green beans, finely chopped
vegetable50 g
Imperial measurement: 1.8 oz
Fresh ginger, grated
herb1 tbsp
Garlic cloves, minced
herb3 cloves
Green chili, minced
vegetable2
Turmeric powder
spice1/2 tsp
Cumin seeds
spice1 tsp
Chickpea flour (besan)
grain100 g
Imperial measurement: 3.5 oz
Salt
seasoning1 tsp
Water
liquid2-3 tbsp (as needed)
Fresh coriander leaves, chopped
herb2 tbsp
Vegetable oil for shallow frying
fatenough for deep frying
Method
Prepare the vegetables
10 minutesFinely chop the cauliflower and green beans. Grate the carrot and potato. Squeeze out excess moisture from the grated potato using a clean kitchen towel.
Make the base mixture
5 minutesIn a large bowl, combine the chopped cauliflower, grated carrot, potato, and green beans. Add ginger, garlic, green chili, turmeric powder, cumin seeds, salt, and coriander leaves. Mix well.
Add chickpea flour
5 minutesSprinkle the chickpea flour over the vegetable mixture. Add water gradually and mix to form a thick, cohesive batter. The mixture should hold its shape when pressed together. Adjust water if needed.
Heat oil
3 minutesHeat enough oil for shallow frying in a deep pan over medium heat. To test, drop a tiny bit of batter into the oil; if it sizzles and rises, the oil is ready.
Shape and fry
15 minutesTake a small ball of the mixture and shape into a flat round patty (chop) about 2-inch wide. Gently slide into the hot oil. Fry in batches without crowding, for about 3-4 minutes per side, until golden brown and crispy.
Drain
2 minutesUse a slotted spoon to remove the chops and drain on paper towels. Serve hot with mint chutney or tomato ketchup.
Equipment
- Deep frying pan
- Slotted spoon
- Large mixing bowl
- Grater
- Kitchen towel
Nutrition facts
Tips
- Squeeze out as much moisture as possible from the grated vegetables, excess water will make the chops soggy.
- If you want the chops spicier, add a pinch of red chili powder along with the turmeric.
- You can prepare the vegetable mixture a few hours ahead and refrigerate, fry just before serving for maximum crispness.
Serving suggestions
- Serve these vegetable chops with a side of fresh cilantro-mint chutney and a hot cup of ginger tea.
- For.
- For a main meal, they can be placed inside a soft bun with chutney like a burger.
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Recipe by
Sita Thapa
Specialises in Nepalese cuisineSita is a dal bhat specialist. She says the secret is burning the garlic just a little.
Describe yourself in three words: Warm, laughing, generous portions.