Kolkata Style Vegetable Chop

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Kolkata Style Vegetable Chop is a popular Kolkata Street food. These are deep fried chops made with beetroot, potato, carrots and peanuts which gives a nice crunch and are often served as an evening snack.

As I was following two different recipes, the bhaja masala differed in this from what I have made in Spice your Life! Along with the spice masala change, I followed the regular oblong shape that these chops normally have.

I have been wanting to make these Vegetable chops, which are a popular street food from Kolkata. While these chops almost resemble the regular cutlets we make, these differ in using the bhaja masala and peanuts.

These chops are served with kasundi, a mustard based sauce and onion cucumber slices. Being loaded with vegetables it's great after school snack for kids. You could also serve this with Dhaniya Pudina Chutney, Khajur Imli Chutney along with Slices of onion and cucumber for evening snack.

We have reached the last day of this BM#104 Sweets & Snacks Mega BM. It's been a wonderful experience making all the different snacks from selected states. I initially never thought I could blog on this space as well because of the mandatory week.

Then deciding on different recipes, different cooking methods, it became possible. If it's not a hectic hurried cooking and clicking sessions, I don’t seem to get my thrill. Konda helped me in clicking some of the posts, especially when I had those marathon weekend cooking and I was too exhausted just cooking.

I hope this series was enjoyed by all. Hop over to Spice your Life for the other version!

Week 1 - Sweets (Indian Halwas)

Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Sweet Potato Halwa
Day 6 is Akhrot Ka Halwa

Week 2 - Snack from the same State (Rajasthan)

Day 1 is Rajasthani Mirchi Vada
Day 2 is Pudina Tikoni Paratdar Mathri
Day 3 is Matar Kachori
Day 4 is Rajasthani Methi Mathri
Day 5 is Pyaz ki Kachori
Day 6 is Kanji Wada

Week 3 - Snack of our choice (Rice based Traditional Snacks)

Day 1 is Kai Murukku
Day 2 is Sakinalu
Day 3 is Seepu Seedai
Day 4 is Aval Murukku
Day 5 is Mundhiri Murukku
Day 6 is Spinach Murukku

Week 4 - Mandatory Week

Day 1 is Andhra - Pudina Pappu Chekkalu
Day 2 is Gujarat Andhra - Tawa Handvo
Day 3 is Madhya Pradesh - Ratlami Sev
Day 4 is Maharashtra - Microwave No Oil Kothimbir Vadi
Day 5 is Rajasthan - Kalmi Vada
Day 6 is Tamil Nadu - Deep Fried Ooty Varkey
Day 7 is Uttar Pradesh- Vrat ki Dahi Gujiya

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Step By Step Pictures to make Kolkata Style Vegetable Chop

Kolkata Style Vegetable Chop

For the Bhaja Masala:

1/2 tsp Fennel Seeds
1/2 tsp Cumin Seeds
1/4 tsp pinch Kalonji
2 nos Dry Red Chillies
2 Cardamom
1/2 inch Cinnamon
1 tsp Peppercorns

For the Vegetable Mash

2 medium Beets
2 Carrot
2 large Potato
1 tsp Cooking Oil
1 tsp Red Chili Powder
Salt to taste
A Pinch Sugar
1/4 cup of Peanuts
1 inch Ginger
3 to 4 Green Chilies
3 tbsp All Purpose Flour
2 tbsp Bread Crumbs
Handful Coriander Leaves

For the Coating

1 cup All Purpose flour
1 cup Bread Crumbs
1 tsp Pepper powder
A pinch Salt

Bhaja Masala:

Dry roast the whole spices listed under the masala.
Allow to cool down and then grind to a fine powder.
Notes from the author says that we can store this powder in a air-tight jar for months.
We can use it to sprinkle on chutneys and make more chops.

Vegetable Mash

Wash and cube the carrot, beets and potato, pressure cook until soft.
Heat a little oil in a nonstick pan
Roast the peanuts for few mins, remove and keep aside
Next add grated ginger, finely chopped green chilis saute well.
Then add the mashed vegetables, 3 tsp of Bhaja masala, red Chili Powder, salt to taste and sugar if needed.
Saute until the excess water dries up and the veggies come together, leaving the sides.
Add finely chopped coriander leaves and roasted peanuts.
Adjust and add spices if needed.
Add the flour and bread crumbs for binding.
Let the mixture cool down, grease your palms and make them as croquettes or oblong or oval.

For Coating & Frying

Make a batter with both the flour, salt and pepper by adding water as required to make a thin batter.
Dip or drop the chop into the flour batter, roll well. Remove and roll it over the bread crumbs. Repeat the flour and bread crumb coating for a second time.
Refrigerate the croquettes/chops for an hour.
When ready to fry, remove and keep on the counter.
Heat a kadai with oil and on medium to low flame, deep fry the chops.
Let it turn golden brown on all sides and remove using a slotted ladle on to a kitchen towel to drain excess oil.
Serve hot with some ketchup and a salad of onion, cucumber.

Notes:

There is always a great confusion on Kala Jeera, so I just used Kalonji. One is never sure if the spice referred is Shahi Jeera or Caraway Seeds.
You could use besan batter for coating as well. The batter has to be thinner than pakodi batter. While cooking, make sure the besan scent is not there, so cook for a little longer.
If the vegetables have lot of water, cook them before mashing, this ensures the veg mash gets cooked fast.
For the coating, use a fork and spoon to remove and transfer, that makes sure that excess breadcrumbs don’t stick.
I used fresh bread crumbs, so if you feel the coating becomes thick, you can Microwave the bread for 30 secs and then allow it to turn crispy before powdering it.
This will help in not sticking too much.
Flour batter also has to be thin.
This can be stocked for a week or so.

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Kolkata Style Vegetable Chop

Kolkata Style Vegetable Chop is a popular Kolkata Street food. These are deep fried chops made with beetroot, potato, carrots and peanuts which gives a nice crunch and are often served as an evening snack.

Course Appetizers & Starters, Snacks

Cuisine Bengal

Keyword Street Food, Tea Time Snack

By Cook Method Deep Fried

Occasion Evening Snack, Weekend Special

By Diet Kid Friendly

Dish Type Deep Fried Dishes, Street Food

Author Srivalli

Ingredients

For the Bhaja Masala:

• 1/2 tsp Fennel Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Kalonji
• 2 nos Dry Red Chillies
• 2 Cardamom
• 1/2 inch Cinnamon
• 1 tsp Peppercorns

For the Vegetable Mash

• 2 medium Beets
• 2 medium Carrot
• 2 large Potato
• 1 tsp Cooking Oil
• 1 tsp Red Chili powder
• Salt to taste
• A Pinch Sugar
• 1/4 cup Peanuts
• 1 inch Ginger
• 3 to 4 Green Chilies
• 3 tbsp All purpose flour
• 2 tbsp Bread Crumbs
• Handful Coriander Leaves

For the Coating

• 1 cup All purpose flour
• 1 cup Bread Crumbs
• 1 tsp Pepper Powder
• A Pinch Salt

Instructions

Bhaja Masala:

• Dry roast the whole spices listed under the masala.
• Allow to cool down and then grind to a fine powder.

Vegetable Mash

• Wash and cube the carrot, beets and potato, pressure cook until soft.
• Heat a little oil in a nonstick pan
• Roast the peanuts for few mins, remove and keep aside
• Next add ginger, finely chopped green chili saute well.
• Then add the mashed vegetables, 3 tsp of Bhaja masala, red chili Powder, salt to taste and sugar if needed.
• Saute until the excess water dries up and the veggies come together, leaving the sides.
• Add finely chopped coriander leaves and roasted peanuts.
• Adjust and add spices if needed.
• Add the flour and bread crumbs for binding.
• Let the mixture cool down, grease your palms and make them as croquettes or oblong or oval.

For Coating & Frying

• Make a batter with both the flour, salt and pepper by adding water as required to make a thin batter.
• Dip or drop the chop into the flour batter, roll well. Remove and roll it over the bread crumbs. Repeat the flour and bread crumb coating for a second time.
• Refrigerate the croquettes/chops for an hour.
• When ready to fry, remove and keep on the counter.
• Heat a kadai with oil and on medium to low flame, deep fry the chops.
• Let it turn golden brown on all sides and remove using a slotted ladle on to a kitchen towel to drain excess oil.
• Serve hot with some ketchup and a salad of onion, cucumber.

Notes

There is always a great confusion on Kala Jeera, so I just used Kalonji. One is never sure if the spice referred is Shahi Jeera or Caraway Seeds.

You could use besan batter for coating as well. The batter has to be thinner than pakodi batter. While cooking, make sure the besan scent is not there, so cook for a little longer.

If the vegetables have lot of water, cook them before mashing, this ensures the veg mash gets cooked fast.

For the coating, use a fork and spoon to remove and transfer, that makes sure that excess breadcrumbs don’t stick.

I used fresh bread crumbs, so if you feel the coating becomes thick, you can Microwave the bread for 30 secs and then allow it to turn crispy before powdering it. This will help in not sticking too much.

Flour batter also has to be thin. This can be stocked for a week or so.

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104