Bengali Beet er Chop

Consuming large amounts of fried food like chops, cutlets and fried snacks is part and parcel of being a Bengali. Chop has nothing to do with the western idea of say, a lamb chop, which is a cut of meat. Chop can be of many kinds – macher (fish) chop which is a fish cutlet with a spicy mashed potato filling, chicken chop, mutton chop, aloor (potato) chop, peyaji (onion pakoda), beguni (fried brinjal in a thin batter and so many more. Cutlets and fries like Tele Bhaja (any and everything fried in oil preferably mustard oil) have endless combinations when it comes to Bengali food. Bengali cuisine has thought of every possible version of making all kinds of vegetables and non vegetarian food shine its absolute best. One such wonderful creation is the Bengali beet er chop (beet root rolls) although the word ‘roll’ doesn’t quite do justice to this recipe. The coconut, the roasted peanuts and the dry roasted fennel, bay leaf, nigella, cloves and peppercorns add an immense amount of flavor that is also very subtle. It has none of the pungency of, for example onions or garlic. Crushed all together and wrapped around some panko crumbs and fried to a crunchy perfection is exactly what you need with your next cup of Indian masala tea or kulhad wali chai. Food heaven right there @sarchakra 

PREP TIME: 25 mins

COOK TIME: 20 mins

YIELDS: Makes 15

Ingredients 

• Beets 2 
• Potatoes 3
• Oil 1 tbsp 
• Salt
• Turmeric 1 tsp 
• Ginger 1 tbsp, grated 
• Bay leaf 1, broken 
• Nigella seeds 1 tsp 
• Cumin seeds 2 tbsp 
• Fennel seeds 1 tsp 
• Whole red chilies 3 
• Cloves 3
• Black peppercorns 10
• Green cardamom 3
• Roasted peanuts 3 tbsp, crushed 
• Coconut powder 2 tbsp 
• Oil for frying 
• Cornstarch 4 tbsp
• Panko breadcrumbs 2 cups 

Method

• Cut beets into quarters. Boil beets in the pressure cooker for 2-3 whistles till done. Grate the beets. 
• Boil and mash the potatoes too. You will have to boil the potatoes separately because they cook much sooner than the beets. 
• In a pan dry roast cumin seeds, nigella seeds, cloves, black peppercorns, whole red chilies, fennel seeds till aromatic. Cool. Grind into a powder.   
• Heat 1 tbsp oil. Sauté 1 tbsp cumin seeds. Add in the grated beets and mashed potatoes. Add salt, turmeric, grated ginger, the spices powder. Stir till the mixture is dry. Add in crushed peanuts and coconut powder. Let the mixture cool down. 
• Take small portions of the mixture and roll into logs. 
• Make a thin batter of cornstarch and water. Dip the beet rolls into the batter and roll in the breadcrumbs. 
• Heat oil. Fry beet rolls in oil till crunchy and golden. Drain on kitchen towels and serve with some sauce. 

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