Beet Chops

Shallow fried potato dough stuffed with beet


  • 3 potatoes, boiled and grated
  • 1 tablespoon corn starch
  • 1 teaspoon salt
  • Oil for shallow frying
  • 1 tablespoon fine semolina (suji)
  • 2 teaspoons white poppy seeds (posto/khus-khus)
  • 2 small red beets, peeled, grated
  • 2 tablespoons chopped carrot
  • 2 tablespoons chopped green beans
  • 2 tablespoons green peas
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon poppy seeds
  • 1 teaspoon black mustard seeds
  • 1 pinch cinnamon powder
  • 1/2 teaspoon nigella seeds
  • 1/2 teaspoon white sesame seeds
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon roasted cumin seeds powder
  • 1 1/2 teaspoons red chili powder
  • Salt to taste
  • 1 tablespoon oil


  1. Heat oil in a pan. Splutter cumin, nigella, poppy seeds, mustard, sesame and coriander seeds.
  2. Add green beans and carrots and stir fry till tender. Add grated beets, peas, red chilli powder, cumin powder, cinnamon powder and salt. Mix and cook for 5 minutes. Keep aside to cool.
  3. Mix semolina and poppy seeds. Keep aside.
  4. Add corn starch, salt to grated potatoes. Knead together to soft dough.
  5. Take a piece of dough, roll in hand. Flatten and place tbsp. of filling and close the dough.
  6. Roll the balls in semolina and poppy seeds to form a coat. Deep fry till golden brown on all sides.
  7. Serve Beet Chops with mint chutney or ketchup.

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