Vegetable Chop – A favorite from Bengal

I have very fond memories of this particular street food in Kolkata – India as it was the go to after two very laborious hours spent cramming for chemistry papers in twelfth grade! With head spinning in 90F+ temperature, getting off a crowded auto rickshaw (tuk- tuk), I frequently got off a few stops before to treat myself to this amazing vegetable chop served with a very pungent mustard sauce and dry puffed rice. It was heaven in a paper bag.

So when my friend Rakhee suggested we create a favorite dish from the  New Leaf Agriculture CSA, this had to be made and shared.

Vegetable Chop

A favorite indian street food from Bengal, India
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, snacks
Cuisine: Indian
Keyword: csa, local farm, vegetarian
Servings: 4 people

Ingredients

for the chop

  • 1 cup freshly grated or thinly sliced (matchstick) beetroot
  • 1 cup freshly grated or thinly sliced (matchstick) carrot
  • 2 no potatoes boiled, peeled and mashed
  • 1 no fresh green chilly finely minced
  • 2 tsp fresh ginger grated
  • 2 tsp vegetable or olive oil
  • 1 tsp cumin seeds
  • 2 tsp salt
  • 1/4 cup grated coconut optional
  • 1/4 cup raw peanuts crushed coarsely optional
  • 1 tsp ghee or oil
  • oil for frying

Dry Spice mix

  • 1/2 tsp fennel seeds
  • 1/2 tsp balck peppercorn whole
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 no bay leaf
  • 1 no dry red chilly
  • 1 no clove
  • 1 no green cardamom

for batter

  • 1/2 cup all purpose flour
  • 1/3 cup water
  • 1/2 cup breadcrumbs

Instructions

For Spice blend

  • Roast all the spices for 3 minutes on medium flame and grind together to a fine powder

For the Vegetable Chops

  • In a heavy bottomed pan, add 1 tsp oil and saute the peanuts till golden brown color. Remove from pan and do the same with grated coconut. Set aside
  • Next add 2 tsp oil, cumin seeds, green chilly and ginger to the pan and saute for 2 minutes.
  • Add beets and carrot and saute till reduced 4 -6 minutes.
  • Add mashed potatoes, salt and mix it all together. Keep heat on medium and mix for 2 minutes.
  • Add the spice mix and fold the vegetables well for 2 -3 minutes. Check for salt and adjust seasoning.
  • Add roasted peanuts, coconut, mix and turn off the heat.

For the batter

  • Mix all purpose flour and water till a liquid mix is formed (think buttermilk consistency)

Assemble

  • make equal size cylinders of the vegetable mix- don't flatten them as they will absorb more oil.
  • Dip in all purpose slurry, bread and then drop 2 -3 at a time in hot oil .Take care not to overcrowd the pan. Fry on medium high flame till a nice golden color is seen.
  • Remove from flame, sprinkle with sea salt and serve with your choice of condiments.

You can also make these ahead of time and freeze to serve up as appetizers or a quick snack. If you don’t wish to deep fry, you can always cook it as meatballs with less oil. But really you should give them a go as is.

Hope you like this recipe and as always would love to hear what you guys think of it.

Enjoy.

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