Bengali vegetable chop step-by-step recipe with photos.
Vegetable chop – mouth-watering street food of Kolkata. It is similar to what the world knows as croquettes but is loaded with winter vegetables and the Bengali staple potatoes. I loved them when I first tasted them on the streets of Kolkata. Hot veg chops washed down with a cup of hot tea served in kulhad (small earthen pot) on a cold winter evening takes you to a different world.
They are different from vegetable cutlets which are more famous in the rest of India. And what makes them different and absolutely delicious is the addition of beetroots, peanuts, and coconut. Beetroots, carrots, potatoes, peas cooked with a handful of spices, crumbed and deep-fried – divine!
They are great as snacks and a great meat-free party appetiser. You may crumb and freeze them beforehand, and fry them when the guests arrive. Serve them with mint chutney and date tamarind chutney. Skip your regular croquettes or cutlets next time and try the Bengali vegetable chops. I am sure you will love it as much as we do!
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Bengali vegetable chop step-by-step recipe with photos
1. Grate carrots, beetroot and potatoes
2. Cook them with spices, chilli, peas, and let it cool
3. Shape the mixture into ovals while it is still warm
4. Dip into the plain flour-corn flour batter
5. Coat it in breadcrumbs
6. Place the chops in the refrigerator for 30 minutes
7. Deep fry until golden brown