• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes ~ Indian and International
  • Navaratri / Navratri – Special
  • ×

    Home » Vegetarian Starters and Snacks » Kolkata Style Vegetable Chop

    Kolkata Style Vegetable Chop

    Published: Sep 30, 2019 · Modified: Sep 23, 2020 by Srivalli · 6 Comments

    Sharing is caring!

    2 shares
    Jump to Recipe Print Recipe

    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 a 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 an 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, became possible. If it's not a hectic hurried cooking and clicking session, 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!

    Kolkata Style Vegetable Chop
    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

    Pin this for Later!
    How to make Kolkata Style Vegetable Chop

    Step By Step Pictures to make Kolkata Style Vegetable Chop

    Bengali Veg Chop 1 Bengali Veg Chop 2

    Bengali Veg Chop 3

    Bengali Veg Chop 4

    Kolkata Style Vegetable Chop Recipe

    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 say that we can store this powder in an 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 to 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 a 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, which 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.

    Vegetable Chop

    Kolkata Style Vegetable Chop
    Print Pin
    No ratings yet

    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!

    I have featured the entire list that you can prepare for Diwali on both SYL and C4AS Sweets and Snacks & Sweets & Snacks for Diwali.

    You are invited to the Inlinkz link party!

    Click here to enter


    « Samalu Katte Pongali ~ Navratri Day 1
    Toor Dal Poli | How to make Kandi Bobbatlu ~ Navratri Day 2 »

    Reader Interactions

    Comments

    1. Suma Gandlur says

      September 30, 2019 at 8:16 am

      Fantastic Job, Valli. You have managed to cook with variations and set themes on both blogs. The chops look very inviting.

      Reply
    2. Harini Rupanagudi says

      October 01, 2019 at 8:57 am

      Wow! Superb Valli. You have managed to bring out two variations of the same recipe for all the 8 mandatory ones on top of all the other week's recipes too.

      Reply
    3. Amara says

      October 01, 2019 at 2:19 pm

      Refrigerating the chops before frying is a great idea Valli. They'll hold the shape better.Your chops look really yummy.

      Reply
    4. Vaishali Sabnani says

      October 01, 2019 at 7:05 pm

      Choosing two recipes and different cooking method is not as easy , but the way you work - it’s truly amazing . It takes me back to our rice marathon where we cooked those rice dishes .
      Stupendous efforts ! And great posts .
      Definitely looking forward to our next mega marathon !

      Reply
    5. Sushma Pinjala says

      October 03, 2019 at 2:33 am

      Lovely veg chops, they look so delicious. Of course refrigerating before frying is great idea, I follow that with few recipes. They turn out so well after frying. It was great being a part of this mega marathon.

      Reply
    6. Narmadha says

      October 03, 2019 at 6:13 pm

      Vegetable chops looks so delicious and tempting. Loved both your versions.so crispy and crunchy

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • Chicken Biryani ~ Rice Cooker Style
    • No Onion No Tomato Aloo Sabzi
    • Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!
    • How to peel Garlic and Pearl Onions in Microwave

    Most Popular Recipes

    Chicken Pakora Recipe

    Chicken Pakora Recipe | Crispy Chicken Pakoda

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake Recipe

    Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2022 Cooking 4 all Seasons