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Bengali Veg Chop Recipe

Bengali Veg Chop
How to make Bengali Veg ChopImage Credit: Istock

Bengali Veg Chops are flavourful and crispy vegetable cutlets, featuring a blend of mashed potatoes, mixed vegetables, and aromatic spices. They are super crispy and make for a stellar evening snack.

  • Total Cook Time 40 mins
  • Prep Time 30 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Bengali Veg Chop

  • 2 large potatoes
  • 1 beetroot
  • 1 cup mixed vegetables, finely chopped (carrots, beans, peas)
  • ½ cup chopped onions
  • 3 green chillies, finely chopped
  • 2 tablespoons raw peanuts
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 dry red chillis
  • Salt, to taste
  • Sugar, as required
  • 3 tablespoons maida / plain flour
  • 1 cup breadcrumbs
  • Oil, as required

How to Make Bengali Veg Chop

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1.
Take potatoes, beetroot, chopped carrots, beans, peas, onions, chillies and dry chillies and put them in a pressure cooker with water and salt. Cook them for 15-17 minutes on a medium flame until they are mushy. Drain the veggies and keep them aside.
2.
In a small pan, stir fry 3 tablespoons of roasted peanuts on a low flame until it becomes crunchy. When its coating begins to char a bit, turn off the flame and let the peanuts cool down. Remove the skin once they are okay to hold.
3.
After the drained veggies have cooled down a bit, peel and grate them in a pan. Then add fennel seeds, garam masala, cumin powder, coriander powder, roasted peanuts, sugar and salt in the veggies and mix. Aside from the fennel seeds, you can also add fennel seed powder and mix well. If you feel the mixture is too loose then add some breadcrumbs in it.
4.
In a small bowl, mix 3 tablespoons of maida and 6 tablespoons of water and make a slurry of it. Now take the vegetable mixture and shape it like a cylindrical cutlet.
5.
Dip the cutlet in the maida slurry and then coat it with breadcrumbs. Repeat the process if you feel the coating isn’t sufficient. Shape the rest of the vegetable mixture into cylinders and repeat the same process.
6.
In a frying pan, heat some oil. Then gently place the Bengali Veg Chops in the oil without breaking them. Fry both sides of the veg chop until golden brown but make sure not to overcrowd the pan.
7.
Take the Bengali Veg Chops out on a kitchen towel so that they soak in the extra oil. Plate them on a serving dish and garnish the chops with coriander leaves. And voila! Your Bengali Veg Chops are ready to serve! You can serve these chops with ketchup or a Bengali condiment called Aam Kasundi.
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