Bengali Veg Chop

Bengali Veg Chop is a croquette made with beetroot and potatoes . This Bengali speciality has a soft interior and crispy exterior and tastes fabulous .

These chops were one of the first ones to be made for this marathon . Deep fried chops ! I was so hesitant to make , hubby would clearly say No ! Why didn’t you use the air fryer ? Is it only for show ? And so many more questions and accusations ! Well , whenever I am making some new dish , i like to go the authentic way – so fried I made . The reaction on serving – fried ? I kept shut for a minute – just taste , don’t eat . Hubby had a bite and said – what is it ? It’s really good , really crunchy ! After that bite he had two of these chops . I was happy that he liked them , so did the rest . Sometimes I wonder why so much fuss ! It’s okay to have fried food in moderation .

I made the bhaja masala and loved the flavour it imparted to these chops . I wish I had made a big batch to add this flavorful spice to my curries and sabzis . Anyways it can always be made when required , it surely is simple and so quick to make . Besides the fresh masalas always impart a wonderful aroma to the dishes .

These chops are made with beetroot and potatoes , beetroot being sweet , it’s best to keep them little on the spicier side . Once the rolls are done they have to be dipped in a very thin besan batter . The batter consistency should be really thin else it will taste like a pakora ! Once dipped coat it generously with bread crumbs , after frying these bread crumbs give an excellent crunch and texture to these chops . While frying make sure you do not fry all together . Fry two or three chops at a time and the heat should be adjusted accordingly . Serve the chops right away and I assure you they will vanish in a jiffy !

Jiffy ! Yes this is the last day of the Mega Marathon and I feel it’s really got over in a jiffy ! Well this is how life is … each day just flies !

We have come to the end of one more marathon , though this time the number of participants was less , but we are looking at a better number in April 2020 ! Where we have a very interesting and my favourite theme of Thalis !

Thanks Valli for picking up this theme , thank you friends for all the wonderful recipes , it has been a great learning experience .

Bengali Veg Chop - Bengal Special

Recipe Source ; Bong Mom

Bengali Veg Chop

Ingredients

3 potatoes
1/4 cup roasted peanuts
2-4 green chillies , pounded
2 tbsp ginger , pounded
3 tsp bhaja masala
2 tsp red chilly powder
Salt to taste
Coriander leaves

For coating

1/4 cup chickpeas flour
Salt to taste
For rolling
Bread crumbs

Method

Peel and chop the beetroots and carrots .
Pressure cook till tender , drain theroadted peanuts , excess water .
Mash the vegetables .
Boil the potatoes , peel and mash them .
Mix the beetroot, carrots and potatoes .
Heat 2 tbsp oil .
Add the peanuts and roast them lightly .
Add the green chillies and ginger paste .
Sauté for a minute and add the mashed veggies .
Add bhaja masala , red chilly powder , salt to taste .
Mix everything well so that there is no moisture and the mix is completely dry .
Remove the mix in a wide plate , let cool .
Add the coriander leaves , mix again .
Check the spices and adjust according to your taste .
Make rolls and keep aside .

Coating

Make a very thin paste of chickpea flour and water . Add salt .
For rolling
Pulse the bread slices and make bread crumbs. Assembling
Dip the prepared rolls into the watery chickpea batter . Roll them into breadcrumbs .
Heat oil and deep fry the chops till golden and crisp . Serve hot with tomato ketchup .

Bhaja Masala

Ingredients

1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander seeds
4 cloves
1 cardamom
1/2” stick cinnamon
10 peppercorns
2-3 whole red chillies
1 bay leaf

Method

Roast all the ingredients over slow flame till crisp and aromatic . Cool and grind them to a fine powder .

Bengali Veg Chop

Here are some more dishes from this cuisine –

Bengali Chaler Payesh

Alur  Dum with Luchi

Doi Dharosh – Tauk Dal

Bengali Veg Chop

Sweets and Snacks

Week 1 Sweets

Day1 Gajjar Halwa Spring Rolls

Day 2 Gajjar Halwa Cups with Badaam Pista Kesar Ice cream

Day 3 Motichoor Cheese Cake

Day 4 Kesari Mango Shrikhand with Roasted Almonds

Day 5 Kesari Phirni with Mango & Nuts

Day 6 Rabdi

Week 2 Gujrat – City Specific Specialities

Day 7 Dry Fruit Kachori – Jamnagar Special

Day 8 Papad nu Chavanu – Khambat Special

Day 9 Tum Tum – Nadiad Special

Day 10 Tikha Ganthia – Bhavnagar Special

Day 11 Leelo Chevdo – Vadodara Special

Day 12 Limbu Mari ne Sev

Week 3 Gujrat Festival Special

Day 13 Bajri na Vada

Day 14 Methi Poori

Day 15 Fulwadi

Day 16 Farsi Poori

Day 17 Sada Khakhra – in a griller toster

Day 18 Besan Sev

Week 4 State Specials

Day 19 Pappu Chekkalu -Andhra Pradesh Special

Day 20 Handvo – Gujarat Special

Day 21 Ratlami Sev – Madhya Pradesh Special

Day 22 Kotambir Vadi – Maharashtra Special

Day 23 Kalmi Vada – Rajasthan Special

Day 24 Ooty Varky – Tamil Nadu Special

Day 25 Dahi Gujiya – Uttar Pradesh Special

 

Print Recipe
Bengali Veg Chop
Bengali Veg Chop is a croquette made with beetroot and potatoes . This Bengali speciality is soft interior and crispy exterior and tastes fabulous .
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 30 Minutes
Cook Time 25 Minutes
Servings
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 30 Minutes
Cook Time 25 Minutes
Servings
Instructions
For Chops
  1. Peel and chop the beetroots and carrots .
  2. Pressure cook till tender , drain theroadted peanuts , excess water .
  3. Mash the vegetables .
  4. Boil the potatoes , peel and mash them .
  5. Mix the beetroot, carrots and potatoes .
  6. Heat 2 tbsp oil .
  7. Add the peanuts and roast them lightly .
  8. Add the green chillies and ginger paste .
  9. Sauté for a minute and add the mashed veggies .
  10. Add bhaja masala , red chilly powder , salt to taste .
  11. Mix everything well so that there is no moisture and the mix is completely dry .
  12. Remove the mix in a wide plate , let cool .
  13. Add the coriander leaves , mix again .
  14. Check the spices and adjust according to your taste .
  15. Make rolls and keep aside .
Coating
  1. Make a very thin paste of chickpea flour and water . Add salt .
For rolling
  1. Pulse the bread slices and make bread crumbs. Assembling
  2. Dip the prepared rolls into the watery chickpea batter . Roll them into breadcrumbs .
  3. Heat oil and deep fry the chops till golden and crisp . Serve hot with tomato ketchup .
Bhaja Masala
  1. Roast all the ingredients over slow flame till crisp and aromatic . Cool and grind them to a fine powder .
Recipe Notes

5 thoughts on “Bengali Veg Chop – Bengal Special”

  1. Beautiful presentation and that chop platter looks tempting. At my home, I hesitate to fry and my husband is deprived of fried food. I pushed these chops, gujiyas, and one more fried item till the end but ended up doing veg chops twice. BTW the word thaali scares me but my husband would jump with joy if I mention about the theme. 🙂

  2. I adapted mine from her’s too and enjoyed it. Your chops have turned out great Vaishali. Since I made two versions, I still have some frozen!..What a marathon its been Vaishali! Time surely flies and with so many questions and hesitations, we still managed to complete. Thanks to your push, I even managed to both the blogs!..hahaha..Looking fwd to the next bang!

  3. Beautifully done chops Vaishali and of course your presentation is simply mind blowing. I agree with Harini, your presentation of dishes has been a highlight.

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