Kolkata Style Vegetable Chop is not only a famous Bengali street food of Calcutta but during winter months it used to be a typical appetiser in Bengali wedding menu!
Crispy crumbs outside and red flavourful stuffing inside, this is perfect finger food for passing around at parties! This Prep -ahead finger food is ideal for afternoon tea-time too! So don’t pay a fortune to all those bland, frozen finger foods when you can make them easily at home and freeze them for a couple of months!
Vegetable chops are perfect not only for those who follow Vegans or vegetarian diet but an omnivorous will love them too!
It’s economical. When the beetroot, carrot, potato and peas are in the season, you will get them at an affordable price.
Serve them with a Bengali condiment called Aam Kasundi or Mango Kasundi, Tomato ketchup and cucumber slices.
What you need to make Vegetable Chop
Potato- I do recommend to use a less starchy potato. I prefer to use the Kipfler potato. They have low starch content, suitable for binding!
Vegetables- Grated carrot and beetroot are best for this recipe to get a good taste and texture.
Flavour- freshly made dry roasted Bhaja moshla is the star of this recipe.
Crust- for crispy chops, toast the bread crumbs or use salty biscuits crumbs.
Check the recipe video and for step by step written recipe, check the recipe card!
Kolkata Style Vegetable Chop
- 2 Carrots - grated ~ approx 150gm
- 2 Beetroot - medium-size grated
- 2 Potatoes - medium-sized boiled and mashed ~ 2 cups
- 1 ½ tsp Ginger paste
- 3-4 Green Chilli - paste
- ¼ cup Peanuts - roasted unsalted
- ¼ cup Coconut - chopped
- Salt to taste
- ½ tsp Sugar
- 1 Bay leaf - or 2 small dried bay leaves for tempering
- 1½ tbsp Bhaja Moshla - ground
- 1/2 tsp Garam Masala
- ½ tsp Fennel seeds - grounded
- 2 tbsp Vegetable oil
- ⅓ cup Cornflour - ~ 35gm
- ½ cup plain flour - ~ 65gm
- 2 cup Panko Breadcrumbs
- Smash the boiled potato, add salt and ½ tbsp of Bhaja Moshla in the boiled potato, mix everything well! Keep it aside.
- Heat up oil in a pre-heated cooking pan over medium heat. Once the oil is hot, reduce the heat to low and add chopped coconut and fry till they turn to golden colour with help of a slotted spoon, remove them from oil.
- Add Bay leaves in the remaining oil, sprinkle a pinch of salt and add ginger-green chilli paste. Stir for a few seconds.
- Add grated beetroot, grated carrot, sprinkle salt to taste and over high heat cook for a few minutes. This will help to release the moisture from the vegetables. Then reduce the heat to low, cover the cooking pan with a lid and cook till the vegetables are softened.
- Then add fried coconut, roasted peanut, smashed potato and remaining Bhaja moshla.
- Mix everything well and transfer it on a plate. Let it completely cool.
- Divide the mixture into 12 to 14 portion and make small balls.
- Take Plain flour, Bread crumbs and cornflour In a shallow bowl, add salt and pepper.
- Pour water in the cornflour little by little to make a slurry!
- Next, take one piece, dredge into the flour, then drop into the slurry, then dredge into the breadcrumbs.
- Repeat the process twice. Shake off excess breadcrumbs. Keep the chop on a plate, once all the chops are done, keep them in the refrigerator at least for half an hour before frying.
- Heat up oil for deep frying, drop the prepared chops into the hot oil one by one, don’t overcrowd the pan. Fry the chops over medium to medium-low heat in batches.
- When you see the golden colour, remove from oil and serve hot.
- After making them, you can put them in a ziplock bag or a metal tiffin box and freeze them.
- While frying the chops, remember that the oil should be nice and hot, but it should not reach the smoke point, else the outer skin of the chop will develop the colour, but it won’t be crispy!