Bengali Vegetable Chop with Ghugni

Instructions

1. 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. 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. 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. 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. 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. 6

   Serve

   • Serve the Bengali Vegetable Chops hot with a side of kasundi (Bengali mustard sauce), tomato ketchup, and fresh salad or sliced onions.