Week5: My Unique Recipe.

I first cut a medium-sized cabbage and carrots into small pieces and put them in a pot.

I half-boil them in hot water in another pot and after boiling, I drain the water and put them in the pot.

Then I add green chilies and chili powder.

I add salt and onion in sufficient quantity.

I add coriander leaves to it for garnish because the chops get garnished while eating.

I added rice flour and besan to make the chops puffy or soft. This will make the chops puffy and soft to eat.

I added various spices to it. Magic spice is mandatory in the spices because the spices will enhance the taste of the chops.

In this, I added a chicken egg. I mixed it well and left it for 30 minutes. Because the longer it is left, the more spices will penetrate the vegetables.

Then I put my pot and put oil in it to heat it. It took some time for the oil to heat.

When the oil was hot, I dropped the mixed vegetables in the pot in the form of chops.

When the bottom part of the chop was done, I turned it over so that it would be the other part of the chop would be fried nicely.

When the chop is done I take it out with a sieve and drain the oil from the chop using the sieve.

I arrange the chops in a pot and take a picture with my name and date.

It is very delicious to eat with tomato sauce. And I take a selfie with this delicious food. This selfie made me happier than cooking.

I often make this chop and eat it with my family. But I learned this when I was a child. I made it after coming from the office and I was even more happy to eat it with everyone with hot chop tomato sauce as a snack on a winter evening.