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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.
For 4 servings
Prepare the Vegetables
Cook the Filling
Shape the Chops
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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.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 423.17 calories per serving with 12g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Coat the Chops
Fry the Chops
Serve
For a lower-fat option, bake the coated chops at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also air fry them at 180°C (360°F) for 12-15 minutes.
Enhance the filling by adding 1/4 cup of boiled green peas, a tablespoon of raisins for a touch of sweetness, or 2 tablespoons of grated coconut for a different texture.
For a more authentic and aromatic flavor, use homemade 'Bhaja Moshla' (a Bengali roasted spice mix of cumin, coriander, and red chilies) instead of just roasted cumin powder.
Beetroot and carrots are packed with antioxidants like betalains and beta-carotene, which help combat oxidative stress and support overall cellular health.
The combination of root vegetables provides a good amount of dietary fiber, which is essential for healthy digestion, promoting gut health, and aiding in blood sugar regulation.
Potatoes are a great source of complex carbohydrates, which provide sustained energy. This makes the vegetable chop a satisfying and energizing snack.
This snack is a tasty way to consume essential vitamins and minerals, including Vitamin A from carrots, folate and manganese from beetroot, and potassium from potatoes.
A single Bengali Vegetable Chop contains approximately 120-150 calories, depending on its size and the amount of oil absorbed during frying. Baking or air frying can significantly reduce the calorie count.
The filling is very healthy as it's made from nutrient-rich vegetables like beetroot and carrots. However, since it is deep-fried, it is high in fat and calories. It's best enjoyed in moderation as a treat. For a healthier version, consider baking or air frying.
Chops usually break for two main reasons: 1) The filling has too much moisture, often from not squeezing the beetroot properly. 2) The chops are not coated well, or the oil temperature is too low. Ensure the filling is dry and the coating is complete.
Yes, you can prepare the filling and shape the chops a day in advance and store them in an airtight container in the refrigerator. You can also coat them and refrigerate for a few hours. Fry them just before serving for the best taste and texture.
This recipe is naturally vegan as it does not use any dairy or animal products. The slurry is made with flour and water, making it suitable for a vegan diet.
Store leftover chops in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer for a few minutes to regain their crispiness. Avoid microwaving as it will make them soggy.