Vegetable chop or vegetable croquette with Sweet Tamarind Chutney

For Sujaya Di

Tamarind Chutney

Ingredients:
Red chillies, broken in half
1/2 tsp fennel seeds
2 cups water
White sugar, to taste
3 tablespoons tamarind paste/concentrate

Directions
Heat oil over medium heat and add chillies, fennel seeds, or you can dry toast them too.
Stir the water along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns deep brown and is thick enough to coat the back of a metal spoon.

Vegetable croquette
Ingredients:
Vegetables of your choice
2 eggs
Bread crumbs

1. Use vegetables of your choice. I parboiled 2 beets, 1 potato, 1 carrot and then skinned them. (You can use cauliflower too) 
2. Mash the vegetables into a chunky mix. Added thawed green peas, dry roasted peanuts (broken) and washed raisins to the mix.
   You can add your fav spice in this step. I used julienned ginger, Green chilies,  Bhaja masala (dry roasted and ground cumin, coriander and dry red chilies),  and salt.
3. Lightly fry the mix in a skillet with a little oil until the oil separates. 
4. Make a batter of slightly beaten eggs.
5. In another bowl, add a fair amount of panko flakes or bread crumb of your preferred brand.
6. Cool the vegetable mix and shape into elongated rolls.
7. Dip the rolls into the egg batter, then coat with bread crumb (Repeat this step for a super crunchy crust)
8. Deep fry in hot oil, turn once. When light golden brown, remove and drain oil. Serve with the chutney.

You can freeze them up to a month and deep fry them before eating.