A beloved Kolkata street food classic! These vibrant, reddish croquettes are packed with beetroot, carrots, and potatoes, spiced with Bengali garam masala, and fried to crispy perfection. A delightful mix of sweet and savory in every bite.
Prep30 min
Cook25 min
Servings4
Serving size: 1 serving
423cal
12gprotein
65gcarbs
14g
Ingredients
250 g Beetroot (About 2 medium beetroots)
150 g Carrot (About 1 large carrot)
250 g Potato (About 2 medium potatoes)
35 g Roasted Peanuts (Coarsely crushed)
15 g Ginger Paste (About 1 tablespoon)
10 g Green Chili (About 2 chilies, finely chopped)
A quintessential Bengali street food snack that's crunchy, spicy, and tangy all at once. Puffed rice is tossed with fresh vegetables, peanuts, and a signature pungent mustard oil dressing. Ready in minutes, it's the perfect light and flavorful treat.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Bengali Vegetable Chop, Jhal Muri and Kachumber Salad
Crispy veggie chops with tangy Jhal Muri and a fresh salad – an energy-giving, gut-friendly snack!
This bengali dish is perfect for dinner. With 895.0500000000001 calories and 23.910000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
(About 1 teaspoon)
8 g Salt (About 1.5 teaspoons, adjust to taste)
4 g Sugar (About 1 teaspoon)
30 ml Vegetable Oil (For sautéing the filling)
60 g All-Purpose Flour (For the slurry)
120 ml Water (To make the slurry, adjust as needed)
150 g Breadcrumbs (Panko or coarse breadcrumbs work best)
Instructions
1
Prepare the Vegetables
Boil the potatoes, beetroot, and carrots in a pressure cooker for 2-3 whistles or in a pot until fork-tender (approx. 15-20 minutes).
Allow the vegetables to cool completely. Peel them, then finely grate the beetroot and carrot. Mash the potatoes until smooth.
Crucial step: Place the grated beetroot in a clean cloth or between your palms and squeeze out as much excess water as possible. This prevents the filling from becoming soggy.
2
Cook the Filling
Heat 30ml of vegetable oil in a pan over medium heat. Add the ginger paste and chopped green chilies, and sauté for 30 seconds until fragrant.
Add the grated beetroot and carrot. Cook for 5-7 minutes, stirring frequently, until the moisture has evaporated and the raw smell is gone.
Add the mashed potatoes, turmeric powder, roasted cumin powder, Bengali garam masala, salt, and sugar. Mix thoroughly to combine all ingredients.
Stir in the coarsely crushed roasted peanuts. Cook for another 2 minutes, then turn off the heat and transfer the mixture to a plate to cool down completely.
3
Shape the Chops
Once the filling is completely cool to the touch, divide it into 12 equal portions.
Lightly grease your palms with oil. Take one portion and shape it into a compact oval or round patty, about 1-inch thick. Ensure there are no cracks on the surface.
4
Coat the Chops
In a shallow bowl, whisk the all-purpose flour with water to create a thin, lump-free slurry. It should be the consistency of thin pancake batter.
Spread the breadcrumbs evenly on a separate plate.
Dip one shaped chop into the flour slurry, coating it all over. Let any excess slurry drip off.
Immediately transfer the chop to the plate of breadcrumbs and roll it gently until it's fully coated. Press lightly to help the crumbs adhere.
5
Fry the Chops
Heat the oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C or 350°F).
Carefully slide 3-4 coated chops into the hot oil, ensuring not to overcrowd the pan.
Fry for 3-4 minutes, turning them gently, until they are deep golden brown and crispy on all sides.
Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6
Serve
Serve the Bengali Vegetable Chops hot with a side of kasundi (Bengali mustard sauce), tomato ketchup, and fresh salad or sliced onions.
425cal
10gprotein
41gcarbs
26gfat
Ingredients
4 cup Muri (Also known as puffed rice)
1 medium Onion (finely chopped)
1 medium Tomato (deseeded and finely chopped)
1 medium Potato (boiled and finely diced)
1 small Cucumber (finely chopped)
2 whole Green Chili (finely chopped, adjust to taste)
1 cup Chanachur (A Bengali savory mix, or use Bombay mix)
0.5 cup Sev (for garnish)
0.25 cup Roasted Peanuts
2 tbsp Mustard Oil (raw and pungent is essential for authentic flavor)
3 tbsp Coriander Leaves (chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Chaat Masala
0.5 tsp Kala Namak (Also known as black salt)
0.25 tsp Salt (adjust to taste, as chanachur is salty)
Instructions
1
In a large mixing bowl, combine the finely chopped onion, deseeded tomato, boiled potato, cucumber, green chilies, and roasted peanuts. This keeps the puffed rice separate to maintain its crunch until the last moment.
2
In a separate small bowl, whisk together the mustard oil, fresh lemon juice, chaat masala, kala namak, and salt. This creates an evenly mixed dressing.
3
Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.
4
Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.
5
Using a large spoon, toss everything together quickly and gently for about 20-30 seconds until just combined. Be careful not to overmix, as this will make the muri soggy.
6
Immediately portion the Jhal Muri into serving bowls or traditional paper cones (thongas). Garnish generously with sev and the remaining coriander leaves. Serve instantly to enjoy the ultimate crunch and flavor.
