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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
Total Time 55 minutes

Ingredients

For Chops

  • 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

Bhaja Masala

  • 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

Instructions

For Chops

  • 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 .
  • SauteĢ 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

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

Notes