Bengali Vegetable Chop

Bengali Vegetable Chop is more than just a snack. It is a slice of Bengali life—warm, inviting, and full of flavor. It is a cherished part of Bengali culinary tradition, evoking memories of cozy winter evenings, festive occasions and lively adda (chats) with friends and family. Imagine biting into a crisp, golden exterior to relish the flavorful, spiced filling of mashed vegetables, subtly sweet beetroot, and aromatic spices—each bite transporting you to the vibrant streets of Kolkata where these chops are a beloved street food even today. The magic of this dish lies in its perfect blend of textures and flavors. The filling, a medley of veggies like beets, carrots and potatoes, is seasoned with a mix of Bengali spices, including a homemade moshla (a special roasted spice mix). The sweetness of the beetroots balances the warmth of the spices, creating a harmonious taste that is uniquely Bengali. Inspired by British cutlets, local cooks in Bengal infused these snacks with their unique blend of spices and vegetables, creating a dish that perfectly encapsulates the essence of Bengali street food. Traditionally, these chops are enjoyed with a side of kasundi (Bengali mustard sauce) or tomato ketchup, a fresh salad of sliced cucumbers, onions, and carrots and a hot cup of chai. Whether enjoyed at a roadside stall or made at home, Bengali Vegetable Chop is a delicious testament to the rich and diverse street food culture of Bengal. @sarchakra

PREP TIME: 25 mins

COOK TIME: 15 mins

SERVES: Makes 12-13

Ingredients

Beet root 1 large
Potatoes 2 large
Salt to taste
Sugar 2 tsp
Turmeric 2 tsp
Nigella seeds ½ tsp
Dry red chilies 3
Green cardamom 1
Cinnamon 2 inches
Cumin seeds 2 tbsp
Fennel seeds 2 tsp
Whole black peppercorns 2 tsp
Oil as needed to fry plus 2 tsp
Ginger 1 tbsp, grated
Grated fresh coconut 3 tbsp
Roasted peanuts/cashews, slightly crushed
Flour 3 tbsp
Eggs 2-3, beaten
Breadcrumbs as needed
Black salt to serve

Method

Boil the potatoes and beet root separately. Peel the skin and use a grater to grate them. Keep aside.
In a small pan add nigella seeds, whole black peppercorns, cumin seeds, fennel seeds, green cardamom, cinnamon and dry red chilies. Dry roast for a couple of minutes till aromatic. Cool completely. Grind into a powder.
Heat 2 tsp oil in a pan. Add the grated potatoes and beetroot. Season with salt. Cook till the moisture starts to evaporate.
Add ginger paste, sugar and dry spice mix. Cook till the mixture is completely dry. Add the coconut and cashews or peanuts. Cool completely.
Take portions from the mixture and form into logs.
Set up three bowls with flour, beaten eggs and breadcrumbs. Slightly flour the beetroot logs.
Dip each log into the beaten egg. Then roll into the breadcrumbs. Repeat for the rest. Do this process again.
Heat oil in a deep pan. Fry the vegetable chops till golden on medium heat.
Drain and serve Vegetable Chop with ketchup and a sprinkle of black salt.

Notes

The base of a good vegetable chop typically includes beetroots, carrots, and potatoes. Fresh and finely grated vegetables ensures a uniform texture to the final dish.

Making the spice mix from scratch is vital. Every single spice in the list provided above is essential to balance the flavors and get that quintessential Bengali flavor.

You can easily get grated fresh coconut in the freezer section of Indian groceries. Simply defrost in the microwave for 30 seconds before adding to the beetroot mixture.

Use breadcrumbs and a bit of flour to bind the mixture well. For a vegetarian option use cornflour slurry instead of eggs and coat the chops in breadcrumbs or semolina before frying.

Fry the chops on medium heat to ensure they cook evenly and achieve a golden-brown crust without burning.

Frying in a large pan of oil is the best method but for a healthier version, bake the vegetable chops in the oven. Preheat the oven to 375°F (190°C) and bake for about 20-25 minutes, flipping halfway through.

Use an air fryer to achieve a crispy texture with minimal oil. Preheat the air fryer to 350°F (175°C) and cook the chops for about 15 minutes, shaking the basket halfway through.

Presentation

Shape the vegetable mixture into smaller, bite-sized portions for an appealing appetizer at parties.

Serve the vegetable chop in a bun with lettuce, tomato, and your favorite sauce for a unique vegetarian burger.

Arrange the chops on a platter with a variety of dips like mint chutney, tamarind sauce, and mustard sauce for a colorful and inviting presentation.

Garnish with fresh coriander leaves and a sprinkle of chaat masala to enhance the flavor and add a touch of freshness.

Substitute regular breadcrumbs with whole wheat or multigrain breadcrumbs for added fiber and nutrients.

Incorporate finely chopped spinach or kale into the vegetable mixture for an extra boost of vitamins and minerals.

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