KOLKATA STYLE VEGETABLE CHOP

KOLKATA STYLE VEGETABLE CHOP

Rate this recipe

Vegetable Chop is one of the famous street foods of Kolkata. This is my way of making my kid have beetroots and carrots in a yummy way. This cutlet is everyone’s hot favourite in Bengal as an evening snack. In West Bengal, when evening falls, you will find little stalls selling different varieties of snack items, mostly deep fried and in the form of pakodas (fritters) or cutlets which they call chop, in every nook and corner of the city. And they generally serve these yummy chops with kasundi rather than ketchup. Kasundi is a tangy mustard sauce which is very famous in Bengal and goes very well with these kinds of chops.

Vegetable Chops have all the goodness of healthy veggies and a secret freshly ground Bengali masala which we call bhaja gudo masala. The best thing about this dish is that it can be had while fasting as it has no onion or garlic in it. But if you are not fasting, the best accompaniments for these chops are some sliced onions, green chillies, and a drizzle of Kasundi…and you are  in  food heaven! So friends, go ahead and try these beauties and let me how you liked them.

Kolkata Style Vegetable Chop Recipe:

image of KOLKATA-STYLE-VEGETABLE-CHOPIngredients :

  • 2 medium – Beetroots
  • 2 medium – Carrots
  • 1 big – Boiled potato
  • 1 tbsp – Ginger and green chilli paste
  • 2 tbsp – Chopped coriander leaves
  • ½ cup – Peanuts (dry roasted and crushed coarsely)
  • 1 tsp – Chilli powder (or according to your taste)
  • ¼ tsp – Sugar
  • 3 to 4 tsp – Bhaja gudo masala (recipe given below)
  • Aamchur (dry mango) powder to taste
  • Maida (Refined flour), salt and water mixed and made into a thin batter for coating
  • Bread crumbs and semolina mixed together for coating
  • 1 tbsp – Oil to fry the masala
  • Oil for deep frying
  • Salt to taste

For accompaniments:

Some sliced onions, green chillies, and kasundhi sauce or tomato ketchup.

Bhaja Gudo Masala Recipe:

Ingredients:

  • ½ tsp – Jeera (Cumin seeds)
  • ½ tsp – Sauf (Fennel seeds)
  • ½ tsp – Dhania (Coriander seeds)
  • 6 nos – Laung (Cloves)
  • 3 nos – Elaichi (Green cardamom)
  • 2-3 – Mirchi (Whole red chillies)
  • 1 small – Tej patta (Bay leaf)
  • 12 no – Sabut kalimirch (Whole peppercorn)

Dry roast the above spices on slow to medium flame and grind finely. Your secret masala is ready.

Method for the Vegetable Chop:

  1. Wash and peel the carrots and beetroots and grate them, mash the boiled potato.
  2. Heat oil in a pan and add the ginger and green chilli paste and fry,add some chopped green chillies followed by the grated veggies sauté for a while. When you see that they are partially cooked add the mashed boiled potato and mix well.
  3. Add 3 to 4 tsp of the above secret masala, chilli powder, salt and sugar to balance the taste and give it a good mix.
  4. Sauté the mixture till the moisture evaporates.
  5. Add some aamchur powder for that extra tang let the mixture cool down.
  6. When the mixture has cooled down a bit, add the chopped coriander leaves, some finely chopped green chillies and coarsely crushed peanuts. Taste and adjust the seasonings accordingly.
  7. Now make cutlets in the shape you like and dip them in the maida batter (the maida batter should not be too thin or too thick and should be of the right consistency to lightly coat the chops).
  8. Coat with bread crumbs mixed with semolina. Keep them in the fridge for half an hour and then deep fry or shallow fry them in medium-hot oil till they turn crisp and golden on the outside.
  9. Serve hot with kasundhi or ketchup with some onion rings and green chillies.
KOLKATA STYLE VEGETABLE CHOP
 
Author:
Recipe type: Appetizers, Bong Connection Affairs, Street affairs,Veg
Cuisine: Indian
Ingredients
  • 2 medium - Beetroots
  • 2 medium - Carrots
  • 1 big - Boiled potato
  • 1 tbsp - Ginger and green chilli paste
  • 2 tbsp - Chopped coriander leaves
  • ½ cup - Peanuts (dry roasted and crushed coarsely)
  • 1 tsp – Chilli powder (or according to your taste)
  • ¼ tsp - Sugar
  • 3 to 4 tsp - Bhaja gudo masala (recipe given below)
  • Aamchur (dry mango) powder to taste
  • Maida (Refined flour), salt and water mixed and made into a thin batter for coating
  • Bread crumbs and semolina mixed together for coating
  • 1 tbsp – Oil to fry the masala
  • Oil for deep frying
  • Salt to taste
For accompaniments:
  • Some sliced onions, green chillies, and kasundhi sauce or tomato ketchup.
Ingredients for Bhaja gudo masala:
  • ½ tsp - Jeera (Cumin seeds)
  • ½ tsp - Sauf (Fennel seeds)
  • ½ tsp - Dhania (Coriander seeds)
  • 6 nos - Laung (Cloves)
  • 3 nos - Elaichi (Green cardamom)
  • 2-3 - Mirchi (Whole red chillies)
  • 1 small – Tej patta (Bay leaf)
  • 12 no - Sabut kalimirch (Whole peppercorn)
Instructions
Method for Bhaja gudo masala:
  1. Dry roast the spices mentioned on slow to medium flame and grind finely. Your secret masala is ready.
Method for the Vegetable chop:
  1. Wash and peel the carrots and beetroots and grate them, mash the boiled potato.
  2. Heat oil in a pan and add the ginger and green chilli paste and fry,add some chopped green chillies followed by the grated veggies sauté for a while. When you see that they are partially cooked add the mashed boiled potato and mix well.
  3. Add 3 to 4 tsp of the above secret masala, chilli powder, salt and sugar to balance the taste and give it a good mix.
  4. Sauté the mixture till the moisture evaporates.
  5. Add some aamchur powder for that extra tang let the mixture cool down.
  6. When the mixture has cooled down a bit, add the chopped coriander leaves, some finely chopped green chillies and coarsely crushed peanuts. Taste and adjust the seasonings accordingly.
  7. Now make cutlets in the shape you like and dip them in the maida batter (the maida batter should not be too thin or too thick and should be of the right consistency to lightly coat the chops).
  8. Coat with bread crumbs mixed with semolina. Keep them in the fridge for half an hour and then deep fry or shallow fry them in medium-hot oil till they turn crisp and golden on the outside.
  9. Serve hot with kasundhi or ketchup with some onion rings and green chillies.
 

(Visited 1,533 times, 1 visits today)

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: