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 .
Recipe Source ; Bong Mom
Bengali Veg Chop
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
1/4 cup chickpeas flour
Salt to taste
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 .
Make a very thin paste of chickpea flour and water . Add salt .
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 .
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1/2” stick cinnamon
2-3 whole red chillies
1 bay leaf
Roast all the ingredients over slow flame till crisp and aromatic . Cool and grind them to a fine powder .
Here are some more dishes from this cuisine –
Week 1 Sweets
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad 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 18 Besan Sev
Week 4 State Specials
Day 20 Handvo – Gujarat Special
Day 23 Kalmi Vada – Rajasthan Special
Bengali Veg Chop
- 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
- 1/4 cup chickpeas flour
- Salt to taste
- For rolling
- bread crumbs
- 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
- 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 .
- Make a very thin paste of chickpea flour and water . Add salt .
- 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 .
- Roast all the ingredients over slow flame till crisp and aromatic . Cool and grind them to a fine powder .