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Vegetable Chop

Vegetable Chop

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Vegetable Chop is an elegant, multi-layered, and profoundly aromatic street food favorite of Kolkata, prized for its unique deep red color and nutty crunch. This recipe features a savory base of beetroot and carrots mixed with peanuts and a specific 'Bhaja Masala' blend. Known for its crisp breaded exterior and sweet-savory interior, it represents the sophistication of Bengali evening appetizers. Its taste is savory and mildly sweet, with the beetroot providing a unique professional-grade moisture and vibrancy. This snack is a mandatory favorite for anyone seeking a more sophisticated and colorful alternative to regular veg cutlets. Best enjoyed hot with a side of spicy mustard sauce and thin onion rings.

Prep Time25 mins
Cook Time20 mins
Servings4 People
DifficultyMedium
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Ingredients

1 cup Beetroot, grated
1 cup Carrot, grated
2 large Potatoes, boiled and mashed
1/2 cup Peanuts, roasted and crushed
1 tbsp Ginger paste
1 tsp Bhaja Masala
1 tsp Amchur
1 cup Breadcrumbs
2 tbsp Cornflour slurry
Oil for deep frying
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Cooking Instructions

Tips & Secrets

  • Using beetroot is the absolute secret to achieving the traditional professional-grade deep red color of Kolkata Veg Chop.
  • The use of 'Bhaja Masala' provide the essential professional aromatic backbone of this traditional Bengali snack.
  • Ensuring the vegetables are sautéed until dry is mandatory to prevent the chop from professional-grade falling apart in oil.
  • Resting the breaded chops in the fridge for 15 minutes ensures the professional coating sticks perfectly during deep-frying.

Nutritional Information(Per 2 pieces (100g))

Calories

160 kcal

Protein

4g

Fat

8g

Carbs

20g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.