Bengali Vegetable Chop
A beloved Kolkata street food classic! These vibrant, reddish croquettes are packed with beetroot, carrots, and potatoes, spiced with Bengali garam masala, and fried to crispy perfection. A delightful mix of sweet and savory in every bite.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Vegetables
- b.Boil the potatoes, beetroot, and carrots in a pressure cooker for 2-3 whistles or in a pot until fork-tender (approx. 15-20 minutes).
- c.Allow the vegetables to cool completely. Peel them, then finely grate the beetroot and carrot. Mash the potatoes until smooth.
- d.Crucial step: Place the grated beetroot in a clean cloth or between your palms and squeeze out as much excess water as possible. This prevents the filling from becoming soggy.
- 2
Step 2
- a.Cook the Filling
- b.Heat 30ml of vegetable oil in a pan over medium heat. Add the ginger paste and chopped green chilies, and sauté for 30 seconds until fragrant.
- c.Add the grated beetroot and carrot. Cook for 5-7 minutes, stirring frequently, until the moisture has evaporated and the raw smell is gone.
- d.Add the mashed potatoes, turmeric powder, roasted cumin powder, Bengali garam masala, salt, and sugar. Mix thoroughly to combine all ingredients.
- e.Stir in the coarsely crushed roasted peanuts. Cook for another 2 minutes, then turn off the heat and transfer the mixture to a plate to cool down completely.
- 3
Step 3
- a.Shape the Chops
- b.Once the filling is completely cool to the touch, divide it into 12 equal portions.
- c.Lightly grease your palms with oil. Take one portion and shape it into a compact oval or round patty, about 1-inch thick. Ensure there are no cracks on the surface.
- 4
Step 4
- a.Coat the Chops
- b.In a shallow bowl, whisk the all-purpose flour with water to create a thin, lump-free slurry. It should be the consistency of thin pancake batter.
- c.Spread the breadcrumbs evenly on a separate plate.
- d.Dip one shaped chop into the flour slurry, coating it all over. Let any excess slurry drip off.
- e.Immediately transfer the chop to the plate of breadcrumbs and roll it gently until it's fully coated. Press lightly to help the crumbs adhere.
- 5
Step 5
- a.Fry the Chops
- b.Heat the oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C or 350°F).
- c.Carefully slide 3-4 coated chops into the hot oil, ensuring not to overcrowd the pan.
- d.Fry for 3-4 minutes, turning them gently, until they are deep golden brown and crispy on all sides.
- e.Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Bengali Vegetable Chops hot with a side of kasundi (Bengali mustard sauce), tomato ketchup, and fresh salad or sliced onions.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest texture, use panko breadcrumbs. You can also double-coat the chops by dipping them in the slurry and breadcrumbs a second time.
- 2Ensure the vegetable filling is completely cool before shaping. A warm mixture is sticky and difficult to handle, and may cause the chops to break while frying.
- 3Maintain a consistent oil temperature. If the oil is not hot enough, the chops will absorb excess oil and become greasy. If it's too hot, they will burn on the outside before cooking through.
- 4After coating, you can refrigerate the chops for 30 minutes. This helps them firm up and hold their shape better during frying.
- 5Do not skip squeezing the water from the beetroot. This is the most important step to achieve a non-sticky filling.
Adapt it for your goals.
Healthier Version
For a lower-fat option, bake the coated chops at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also air fry them at 180°C (360°F) for 12-15 minutes.
Filling Add insFilling Add-ins
Enhance the filling by adding 1/4 cup of boiled green peas, a tablespoon of raisins for a touch of sweetness, or 2 tablespoons of grated coconut for a different texture.
Spice MixSpice Mix
For a more authentic and aromatic flavor, use homemade 'Bhaja Moshla' (a Bengali roasted spice mix of cumin, coriander, and red chilies) instead of just roasted cumin powder.
Why this is on our healthy list.
Rich in Antioxidants
Beetroot and carrots are packed with antioxidants like betalains and beta-carotene, which help combat oxidative stress and support overall cellular health.
Good Source of Fiber
The combination of root vegetables provides a good amount of dietary fiber, which is essential for healthy digestion, promoting gut health, and aiding in blood sugar regulation.
Energy Boosting
Potatoes are a great source of complex carbohydrates, which provide sustained energy. This makes the vegetable chop a satisfying and energizing snack.
Packed with Vitamins & Minerals
This snack is a tasty way to consume essential vitamins and minerals, including Vitamin A from carrots, folate and manganese from beetroot, and potassium from potatoes.
Frequently asked questions
A single Bengali Vegetable Chop contains approximately 120-150 calories, depending on its size and the amount of oil absorbed during frying. Baking or air frying can significantly reduce the calorie count.