Bengali Style Vegetable Chop is a popular snack from Bengal. Vegetable chops are prepared using beetroot, carrot and potatoes along with spices, coated with bread crumbs and deep fried till golden brown.
Vegetable chop is nothing but vegetable croquettes. In Bengal, vegetable chop is often pronounced as Bhejitabil chop. Bengal has varieties of inexpensive finger-licking street foods and chop is one of them.
Brief History of Chop
Bengal’s cuisine has colonial influence and chop is an example of it. Chops were part of Anglo-Indian Cuisine and slowly became the part of Bengali cuisine. During British era, chops were prepared using meat pieces or minced meat dipped in egg, coated with bread crumbs and deep fried. READ MORE
Slowly, meat were replaced varieties of vegetables including potato, banana blossom, winter vegetables and so on. As vegetables were cheaper option, chop became a popular street food in Bengal. You will get this popular snack in almost every corner in neighborhood snack shops in Bengal (para r more telebhaja r dokan e).
What are the vegetables used in Vegetable Chop?
Bengali Style Vegetable Chop contains beetroot, carrot, potatoes and sometimes green peas. The combination of vegetables indicates that this famous vegetable chop must have originated during winter. However, now it is available throughout the year. If you are making Bengali style Vegetable Chop avoid adding any other vegetables than mentioned above. Also, this Bengali Style Vegetable Chop is a no onion no garlic snack.
Can I prepare Vegetable Chop without bread crumbs?
Bread crumbs is an important ingredient of vegetable chop. After the patties are prepared, they are dipped in corn flour and coated in bread crumbs which gives the nice and crunchy outer shell to the chop.
How to make perfect bread crumbs at home ?
I often get this kind of queries from readers. Instead of ready made bread crumbs you can prepare your own bread crumb at home. We often throughout leftover slices of breads. Next time don’t trash your leftover bread slices.
Instead toast them well but make sure slices should not get burnt. You can either use toaster, oven or stove top for toasting your bread slices. Allow them to cool. Now cut the toasted bread slices into small pieces and grind in mixer to get your homemade bread crumbs. You can store it in an airtight container in the fridge for later use.
Why double-coating is required for Vegetable Chop or Croquettes?
Once you shape the patties, initially you dip in cornflour slurry and coat with bread crumbs. After the first coating, the patties are again dipped in corn flour slurry and coated with bread crumbs.
Double-coating of croquettes or cutlets helps to coat each patty properly and also give the firmness to the patty. Hence, while you deep fry the cutlets in oil, they will not break. Double-coating gives the croquettes extra crunch and they don’t turn out soggy.
Can I prepare the Vegetable Chop ahead?
Of course! You can prepare the mixture for chop a day ahead and give them shape, coat them with bread crumbs and store it in airtight container and keep them frozen. Make sure they should not stick to each other.
DO NOT thaw them.Take them out and deep fry them in oil under medium heat.
How to serve Bengali Style Vegetable Chop?
Vegetable chop is a popular street food. It is served as evening snack. However, in marriage parties (Bangali bie barite) it is often served as no onion no garlic vegetarian starter.
Popularly, you can serve it with ketchup along with evening tea. In Bengal, it is served with Kasundi (Bengali style mustard sauce). We love our vegetable chop with puffed rice aka Muri.
If you are looking for some deep fried vegetarian snacking options, then here are some for you
Here is a step-by-step short recipe video of how to make Bengali Style Vegetable Chop.
Bengali Style Vegetable Chop
For Dry Roasted Spice Mix
- 1 teaspoon Coriander Seeds
- ½ teaspoon Cumin (Jeera) Seeds
- 2 nos Dry Red Chilli
- ½ teaspoon Fennel Seeds
- 6-8 nos Whole Black Peppercorn
- 1 inch Cinnamon
- 1-2 nos Cardamom
For Chop Mixture
- 1 no Beetroot, medium size
- 1 no Carrot, medium size
- 2 nos Potatoes, medium size
- 2 tablespoon Peanuts, dry roasted and crushed
- 1½ teaspoon Ginger (grated)
- 1 tablespoon Refined Oil
- ½ teaspoon Sugar
- 1½ tablespoon Dry Roasted Spice Mix
- Salt to taste
For Outer Shell
- 2 tablespoon Corn Flour
- Salt to taste
- 1 cup Bread Crumbs
- 2-3 cups Refined Oil
- ½ teaspoon Black Salt
Making of Dry Roasted Spice Mix
- Take all the whole spices in a wok and dry roast them. Avoid burning them.
- Allow them to cool.
- Then grind the spices to make powdered Spice mix and keep aside.
Making of Chop Mixture
- Peel and cut the potatoes, beetroot and carrots in medium size cubes.
- Now take the vegetables cubes in a pressure cooker with 1 cup of water and pressure cook up to two whistles.
- Drain the water and allow them to cool for some time.
- Mash beetroot, carrot and potato pieces together.
- Now heat 1 tablespoon of oil and add grated ginger into it.
- Then add the grated and smashed vegetables into it and mix well.
- Next add dry roasted spice mix, crushed peanuts, sugar and salt to taste.
- Stir well until the moisture goes off completely and allow it to cool.
Making of Chop
- Take corn flour and a pinch of salt in a bowl and add little water (approx 1 cup) to make a batter.
- On the other hand, spread the bread crumb in a plate and add little salt into it and mix well.
- Once the chop mixture is cool, divide the mixture in equal portion and each portion should be big lemon size.
- Take each portion and give them your desired shape (cylindrical or round)
- Now dip each of chop into corn flour mixture and coat nicely with bread crumbs.
- Repeat the coating once again that mean again dip in corn flour batter and coat with bread crumbs.
- After the coating store the chops in refrigerator for at least 30 minutes.
- Now heat oil in a wok and deep fry each chops under medium flame until properly golden brown in color.
- Take them out from the oil in a kitchen towel to absorb the extra oil.
- Sprinkle some black salt on top and serve hot.
- Boiled vegetables should not contain extra water.
- If you are unable to mash the beetroot, then grate the boiled beetroot and add.
- Chop mixture should not contain any moisture.
- While frying the chops avoid adding too many at a time.
- Avoid frying them on high heat, otherwise chop will burn.
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