Kolkata Style Vegetable Chop
Kolkata Style Vegetable chop is not only a famous Bengali street food of Calcutta but during winter months it used to be a typical appetiser in Bengali wedding menu!
Kolkata-style vegetable Chop is not only a famous Bengali street food of Calcutta, but during winter months, it used to be a typical appetiser on Bengali wedding menus!
Crispy crumbs outside and red-flavourful stuffing inside make this perfect finger food for passing around at parties! This prep-ahead finger food is ideal for afternoon tea time, too! So don’t pay a fortune for all those bland, frozen finger foods when you can make them easily at home and freeze them for a couple of months!
Vegetable chop
Vegetable chops are perfect not only for those who follow Vegan or vegetarian diets but also for those who are omnivorous and will love them too!
It’s economical. When the beetroot, carrot, potato and peas are in the season, you will get them at an affordable price.
Serve them with a Bengali condiment called Aam Kasundi or Mango Kasundi, Tomato ketchup and cucumber slices.
What you need to make Kolkata Style Vegetable Chop
Potato- I recommend using a less starchy potato. I prefer to use the Kipfler potato. They have low starch content and are suitable for binding!
Vegetables- Grated carrot and beetroot are best for this recipe to get a good taste and texture.
Flavour- freshly made dry roasted Bhaja moshla is the star of this recipe.
Crust- for crispy chops, toast the bread crumbs or use salty biscuit crumbs.
Making of Kolkata Style Vegetable Chop
Making of Kolkata Style Vegetable Chop
Making of Kolkata Style Vegetable Chop
Ingredients
Method
-
Step 1
Smash the boiled potato, add salt and ½ tbsp of Bhaja Moshla in the boiled potato, and mix everything well! Keep it aside.
-
Step 2
Heat up oil in a pre-heated cooking pan over medium heat. Once the oil is hot, reduce the heat to low, add chopped coconut and fry till they turn to a golden colour. With the help of a slotted spoon, remove them from the oil.
-
Step 3
Add Bay leaves in the remaining oil, sprinkle a pinch of salt and add ginger-green chilli paste. Stir for a few seconds.
-
Step 4
Add grated beetroot and grated carrot, sprinkle salt to taste, and cook over high heat for a few minutes. This will help release the moisture from the vegetables. Then reduce the heat to low, cover the cooking pan with a lid, and cook until the vegetables are softened.
-
Step 5
Then add fried coconut, roasted peanut, smashed potato and remaining Bhaja moshla.
-
Step 6
Mix everything well and transfer it to a plate. Let it completely cool.
-
Step 7
Divide the mixture into 12 to 14 portions and make small balls.
-
Step 8
Take plain flour, bread crumbs, and cornflour in a shallow bowl and add salt and pepper.
-
Step 9
Pour water into the cornflour little by little to make a slurry!
-
Step 10
Next, take one piece, dredge it into the flour, drop it into the slurry, and then dredge it into the breadcrumbs.
-
Step 11
Repeat the process twice. Shake off excess breadcrumbs. Keep the chop on a plate, once all the chops are done, keep them in the refrigerator at least for half an hour before frying.
-
Step 12
Heat up oil for deep frying, drop the prepared chops into the hot oil one by one, don’t overcrowd the pan. Fry the chops over medium to medium-low heat in batches.
-
Step 13
When you see the golden colour, remove from the oil and serve hot.
Nutrition (per serving)
- Calories168.28 kcal
- Carbohydrate24.8 g
- Protein3.75 g
- Fat6.18 g
- Saturated fat1.31 g
- Sugar3.1 g
- Fibre2.89 g
- Sodium147.89 mg
- Cholesterol0 mg
Discover more recipes
More Starters recipes
00:00