Bengali Vegetable Chop

Name: Bengali Vegetable Chop
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 250 g beetroot (peeled and cubed); 300 g potato (peeled and cubed); 100 g carrot (peeled and cubed); 80 g green peas; 2 tbsp peanuts (lightly crushed); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch red chili powder; 1 pinch black pepper (freshly ground); 0.5 tsp sugar; 1 tbsp lemon juice; 0.5 tsp salt (for boiling vegetables); 1 tbsp oil (for cooking the filling); 2 tbsp cornflour; 0.25 cup water (to make a smooth slurry); 1 cup breadcrumbs

RATING

4.6/5(98)

TASTE SCORE

8/10

A beloved Kolkata snack with a crisp crumb coating and a sweet-spicy vegetable filling. Beetroot gives it the classic deep color, while peanuts, ginger, and warm spices make every bite rich and comforting.

PREP

25m

COOK

25m

SERVES

1 PIECE

146 cal

SERVINGS

METHOD · 7 STEPS

boil · ~20 min
Boil the vegetables until tender.
1.Add beetroot, potato, carrot, green peas, water, and the salt for boiling vegetables to a pot.
2.Boil until the vegetables are fully tender and the potato breaks easily with a spoon, about 12-15 minutes.
3.Drain well and let the vegetables sit for 5 minutes so excess moisture evaporates.
TIPDry vegetables make a better chop. Too much moisture causes the mixture to break while frying.
mix · ~3 min
Mash the boiled vegetables.
Mash the beetroot, potato, carrot, and green peas together until mostly smooth with a little texture left. Set aside.
saute · ~7 min
Cook the filling mixture.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add ginger and green chili, then sauté for 30 seconds until fragrant.
3.Add the mashed vegetables, peanuts, cumin powder, coriander powder, garam masala, red chili powder, black pepper, sugar, and the salt for the filling.
4.Cook and mash for 4-5 minutes until the mixture looks dry and starts leaving the sides of the pan.
5.Add lemon juice and mix well.
TIPKeep the filling fairly dry so the chops hold their shape and crisp up well.
rest · ~10 min
Cool the filling before shaping.
Transfer the mixture to a plate and cool completely. Once cool, divide into 8 equal portions.
assemble · ~8 min
Shape and coat the chops.
1.Shape each portion into an oval or cylinder.
2.Mix cornflour and water into a smooth slurry.
3.Dip each shaped chop into the slurry, coating it lightly on all sides.
4.Roll in breadcrumbs and press gently so the coating sticks well.
TIPFor an extra crisp crust, dip and coat the chops in breadcrumbs a second time.
fry · ~12 min
Fry the chops until crisp and deep brown.
1.Heat oil for frying in a kadai over medium heat.
2.Slide in 3-4 chops at a time without crowding the pan.
3.Shallow fry, turning gently, until evenly crisp and deep brown on all sides, about 3-4 minutes per batch.
4.Lift out and drain briefly.
TIPMedium heat cooks the crust evenly. Very hot oil browns the outside before the coating sets.
serve
Serve the vegetable chops hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After boiling, let the vegetables steam-dry in the colander so the filling does not turn soggy.
2
Cook the mashed mixture until it leaves the pan sides; that dryness is the key to chops that hold shape.
3
Cool the filling fully before shaping, or the warm mixture will crack the breadcrumb coating.
4
For a sturdier crust, chill the shaped and coated chops for 15-20 minutes before frying.
5
Fry on medium heat only; if the oil is too hot, the crumbs darken before the center heats through.
6
Lightly crush the peanuts rather than powdering them so you keep little crunchy bites in the soft filling.
7
These can be shaped and crumb-coated ahead, then refrigerated for a few hours before frying.

RECIPE VARIATIONS

Adapt it for your goals.

baked

Baked

Brush or spray the coated chops with oil and bake or air-fry for a lighter version with less active frying.

no peanut

No-peanut

Skip the peanuts if needed for allergy concerns; the chops stay flavorful from ginger, chili, beetroot, and warm spices.

extra spicy

Extra-spicy

Increase green chili and red chili powder for a sharper heat that balances the natural sweetness of beetroot.

party make ahead

Party-make-ahead

Shape and crumb-coat the chops in advance, chill, and fry just before serving for easy entertaining.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-rich snack

Beetroot, potato, carrot, and peas make this a more wholesome snack than plain fried items, with a range of plant nutrients.

✓

Contains plant protein

Green peas and peanuts add some plant-based protein, which helps make the chop more satisfying.

✓

Includes fiber from vegetables

The mixed vegetables and peanuts contribute fiber, giving the filling more substance than a refined-flour snack.

QUESTIONS?

Frequently asked questions

The filling is usually too wet or not cooled enough. Boil and drain the vegetables well, cook the mash until dry, then cool completely before coating.