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: 3 pieces
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 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.
Crispy Vegetable Chop with a fresh salad – a fiber-rich, gut-friendly snack that's both tasty and wholesome!
This bengali dish is perfect for snack. With 470.67 calories and 13.79g 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.
48cal
2gprotein
11gcarbs
0gfat
Ingredients
200 g Red Onion (about 2 medium, finely chopped)
240 g Tomato (about 2 medium, deseeded and finely chopped)
300 g Cucumber (about 1 large, peeled and finely chopped)
1 pc Green Chili (optional, finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped)
0.5 tsp Salt (or to taste)
0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Chaat Masala
0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
Instructions
1
Prepare the Vegetables (8 minutes)
Wash all vegetables thoroughly.
Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
Finely chop the red onion. If using, finely chop the green chili.
Place all the chopped vegetables into a large mixing bowl.
2
Combine and Season (1 minute)
Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
Pour the freshly squeezed lemon juice over the mixture.
3
Toss and Serve (1 minute)
Add the freshly chopped coriander leaves.
Gently toss everything together until the vegetables are evenly coated with spices.
Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.