Vegetable Chop Moshla
Buy online →This is yet another of the Bong Eats community faves. Ever since we released this recipe in 2017, hundreds of viewers have made it at home, for their friends and family gatherings, as well as for their own food stalls during Pujo or other festivities! All our recipes are meant to be replicable at various scales, and it makes us nothing but proud to see that this is one of those successful recipes that have been scaled up (and down) with great results.
Flavour notes
This mix is an interplay of several types of flavours. It has the sweetness of fennel, cardamom and cinnamon, balanced with the earthiness of cumin, cloves and bay leaves, with hot peppery notes from the black pepper and dried red chillies, and just a hint of tang from dried mango.
Usage
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Frequently Asked Questions
How do I use this spice mix?
Add the spices to the pan while cooking the beetroot, carrots and potatoes. For flavour, besides these powdered spices, you will need panch phoron, hing (asafoetida), ginger and green chillies. Here's the detailed recipe.
How many vegetable chops can this make?
Our recipe calls for 15 g vegetable chop moshla for a total of 1 kg of vegetables, that is, beetroot, carrot and potatoes combined. This yields 16 regular log-shaped chops, or 32 round mini-chops perfect to serve as finger-food or starters.
Can I make these in an air-fryer
An air-fryer does the same thing a convection oven does. It will give you the same results as if you you tried to bake these chops in an oven.
How do I make these fully vegetarian?
Just replace the egg wash in the crumb-coating with a cornstarch slurry.
Can I made them in advance for a party?
You absolutely can! You can can bread all the chops a day ahead and store them in the fridge until you are ready to fry them. For longer-time storage, you can also freeze them, and fry them off directly from the freezer (no defrosting needed).
How can I get Bong Eats spices in the US?
We are working towards bringing the spices to as many viewers as we can. But we want to expand sensibly and sustainably (we are a two-person team!), maintaining quality, freshness and integrity. Meanwhile, you can easily make all our spices for yourself at home. The recipes are all up on our YouTube channel.
How should I store my spice mixes to keep them fresh?
Store the spices in an airtight jar, away from direct sunlight or humid environments. Refasten the lid/seal after use. To maintain freshness longer, avoid scooping the spices with a wet spoon or damp fingers. If making them at home, grind in small batches that can be used up within 2–3 months, and don't forget to label your containers with the date of preparation!
How can I use the spice mixes in my cooking?
All our spice mixes come with a fleet of recipes that you can use them in, but there is also room for experimentation. To use our spice mixes in your own recipes, start by adding a small amount to your dish and adjust according to your taste. They can be used in marinades, rubs, or added to the pan directly when cooking.
What is the recommended dosage for these spice mixes?
Well, it ranges from ¼ tsp (in case of gorom moshla) to as much as 4 tbsp (in case of nihari)! Please see the usage instructions on our website. If following one of our recipes, it should clearly specify the amount. But when in doubt, err on the side of caution; add a little at first, and adjust as you go. Your milage with respect to heat level may also vary.
What spice mixes work well for vegetarian dishes?
All the spices mixes themselves are fully plant-based. With the exception of the vindaloo and nihari moshlas, all other spices mixes can be used in, or adapted for, vegetarian dishes. Gorom moshla is great for vegetable gravies; bhaja mosha for chaats and raitas; kochuri torkari moshla for curried potatoes and shingara; and vegetable chop moshla for, well, vegetable chops. Our tandoori moshla can be used with paneer, tofu, capsicum, cauliflower, broccoli, etc. Biryani moshla can be used in a beautiful khushka.