Bengali Vegetable chop/Beetroot cutlet

Bengali’s adda(gossip session), doodh chaa(milk tea) and vegetable chop(beetroot cutlet) is what every Bengali must be able to associate with. Vegetable chop is a popular snack with muri(puffed rice) mostly sold as “chop muri” during winters. It is prepared with some simple winter vegetables like beetroot, peas and carrot, some peanuts and spices. It is served with tomato ketchup or kasundi(mustard sauce) and some onions.


It is aturday and raining since morning. He wakes up after his dupurer bhat ghum (post lunch nap) and says
aaj chop thakle ki bhalo hoto. Ekdom chaa chop khaoar weather.
I smile.

Vegetable chop

Course: Snacks

Cuisine: Bengali (Indian)

Preparation time: 30 mins

Cook time: 30 mins

Servings: 10 chops

Ingredients

  • 1 beetroot
  • 1 carrot
  • 2 medium sized potatoes
  • Salt to taste
  • 1 cup of bread crumbs
  •  ¼ cup of bread crumbs(optional)
  • 2 tablespoons of corn flour
  • Salt to taste
  • 1 teaspoon of ginger grated
  • 1 tablespoon of peanuts
  • 1 tablespoon of chopped coriander leaves
  • ½ teaspoon of cumin seeds
  • ½ tablespoon of amchur powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander leaves
  • 1 teaspoon of garam masala powder
  • 2-3 green chilies chopped
  • 1 teaspoon of red chili powder
  • 1 tablespoon of oil +oil for deep frying
  • 1 tablespoon of green peas

Directions

  1. Grate the beetroot and carrot and keep aside.
  2. Cube the potatoes and boil them. Be careful not to overcook the potatoes. Keep the boiled potatoes aside.
  3. Take a kadai and to it add 1 tablespoon of oil and heat it.
  4. Now, fry the peanuts and keep aside.
  5. Temper the remaining oil with cumin seeds. Add the shredded beetroot and carrot to the kadai.
  6. Now, add the salt, grated ginger, cumin powder, coriander powder, red chili powder, amchur powder, garam masala and sauté for a couple of minutes.
  7. Add water and let the vegetables cook but do not let them become mushy.
  8. When the carrots and beetroot are cooked halfway add the green peas and continue cooking.
  9. To the vegetable mixture, add the fried peanuts and coriander leaves and mix them evenly.
  10. Once all the vegetables are cooked completely and water has evaporated, turn off the flame and let the mixture cool.
  11. Mash the boiled potatoes and add them to the beetroot mixture.
  12. In case you feel your mixture is not dry enough add about ¼ cup of breadcrumbs to mixture. This will absorb all the excess moisture. The mixture is now ready for frying.
  13. Make a smooth batter of corn flour. Do not make it too thick.
  14. In another plate keep the bread crumbs ready.
  15. Now, form balls and make the chops according to shape you like. I have shaped them in cylinders.
  16. Roll them first in bread crumbs.
  17. Dip them in cornflour water mixture and then roll in bread crumbs. Repeat this process again and prepare all the chops.
  18. This double layer of bread crumb brings an extra crunch to chop.
  19. Deep fry the vegetable chop in oil on low-medium heat. Fry them till they turn brown in color.
  20. Enjoy your chop with tomato ketchup or kasundi and some onions.

Step by step instructions to prepare vegetable chop

Cube the potatoes and boil them. Do not overcook the potatoes. Keep the boiled potatoes aside.

Take a kadai and to it add 1 tablespoon of oil and heat it. Now, fry the peanuts and keep aside.

Temper the remaining oil with cumin seeds.

Add the shredded beetroot and carrot to the kadai.

Now, add the grated ginger, salt, cumin powder, coriander powder, red chili powder, amchur powder, garam masala and sauté for a couple of minutes.

Now, add water and let the vegetables cook but do not let them become mushy. When the carrots and beetroot are cooked halfway add the green peas and continue cooking.

To the vegetable mixture, add the fried peanuts and coriander leaves and mix them evenly.

Once all the water has evaporated, turn off the flame and let the mixture cool.

Mash the boiled potatoes and add them to the beetroot mixture.

In case you feel your mixture is not dry enough add about ¼ cup of breadcrumbs to mixture. This will absorb all the excess moisture. The mixture is now ready for frying.

Make a smooth batter of corn flour. Do not make it too thick.

In another plate keep the bread crumbs ready.

Now, form balls and make the chops according to shape you like. I have shaped them in cylinders.

Roll them first in bread crumbs.

Dip them in cornflour water mixture and then roll in bread crumbs. Repeat this process again and prepare all the chops.

This double layer of bread crumb brings an extra crunch to chop.

Now, fry them in oil on low-medium heat. Fry them till the chop turns brown in color.

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