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Kolkata Style Vegetable Chop
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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.
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