Aug 30, 2012

Bengali Vegetable chop ~ Second version

Vegetable chop are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner or lunch. I tried to make vegetable chop in the way of my friend Deepasri from Hamaree Rasoi.

Recipe Source :- Hamaree Rasoi

Ingredients :

For stuffing ~

Carrot - 2 large
Beetroot - 2 small
Ginger paste - 1 tbsp
Peanuts - 2 tbsp, halved (optional)
Bhaja Masala - 3-4 tsp
Green chilli - 1-2, chopped

Raisin - 9-10
A pinch of black pepper powder
Sugar - 1/2 tsp
Salt - To taste

For outer coating ~

Potato - 2-3
Bread -  1 piece
Bread Crumbs - 1/2 cup
Red chilli powder - 1 tsp
Sanbar powder - 1 tsp
Garam masala powder - 1 tsp
Salt to tatse

White Oil - 1 cup (for deep frying)

Method :

Properly washed the carrot and beetroot. Peel off the outer part of vegetable. Then grated both of them.

Heat 1 tbsp oil, firstly add peanuts, fry for 5 mins. Keep aside. Then add chopped green chilli,grated carrot,beetroot and salt, stir fry on medium to high flame till evaporate the water. Now add red chilli powder, sambar powder, bhaja masala, garam masala powder, raisin and sugar. Mix it well. Remove from heat and cool down.

Boiled the potatoes until they are tender. Once cooked, drain the water and let the potatoes cool down.Peel the skin off and mash the potatoes.

Soak a piece of bread in water and sqeeze out the water by pressing your plam. Now mix the bread with mashed potato and add all the powder, mix it properly.

Now make the chop, take a big size of potato dough. Flatten the ball with your fingers in the shape of a bowl. Stuff 1 tsp filling mixture into it, seal the dough into all the sides. Roll these balls on the breadcrums to coat properly.

Heat the oil on medium high heat in a frying pan. To check if the oil is ready, put one drop of outer part in the oil, it should come up right away, then add 2 chops at a time and fry on medium flame. Fry the chops from both the sides until they are golden brown.

Remove with spoon and keep aside in a plate lined with paper towels to drain excess oil.

Repeat this until all the chops are done. Serve hot with Tomato Sauce.


Note :

Bhaja Masala (Roasted Spices )

Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red
chillies) on low heat till jeera turns brown and chillies dark red.
Remove from heat and grind (use a coffee grinder). May be preserved for long periods and used for different preparations.


1. If the oil is not hot enough, the patties will break.

2. You can always change the shape of the cutlets to your desired


Sending this to Indrani's "Spotlight : Healthy Snacks" hosted by me, Jagruti's "JCO-Monsoon of India" hosted by Sayantani, Radhika's "Let’s Cook #18 ~ Starters  Appetizers"

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