Every region in India has it’s own famous street food and Vegetable Chop is one of the popular mouthwatering street food from the state of West Bengal. Vegetable Chop Bengali Style is nothing but a vegetarian version of cutlet.
The filling is a combination of mashed potato and some vegetables like, carrot, beetroot, peas etc. Addition of peanuts & Bengali bhaja masala is what makes this unique & different to the regular cutlets. This is a perfect tea time snack and a perfect crowd-pleasing finger food.
I like to experiment with various ingredients and make various cutlets at home. They are easy to prepare and a great way to incorporate various vegetables and proteins to make delicious yet healthy snack. I would say Vegetable Chop Bengali Style, with the bite of peanuts in between is a good change to the regular cutlets. It definitely deserves its presence in your next party!!
Let’s quickly jump in to the recipe for Vegetable Chop Bengali Style!!
Stepwise pictorial guide to prepare Vegetable Chop Bengali Style:
- Chop/grate all the required/preferred veggies and set aside.
- Boil potatoes, peel and mash them in a bowl.
- Heat oil in a pan over medium heat and add finely chopped ginger, garlic and green chillies.
- Sauté for a minute and then add spring onions (or regular onions). Stir till translucent.
- Add in the peas and sauté till soft.
- Now, add finely chopped capsicum and stir for a minute.
- Now add grated beetroot, pumpkin and carrot. Stir well until combined for 2 minutes.
- Add in the Bengali bhaja masala or a quarter teaspoon each of ( Cumin powder, Fennel powder, coriander powder, garam masala powder & red chilli powder) and mix well. Turn off the heat.
- Now add this mixture to the mashed potatoes along with coriander and salt.
- Add coarsely powdered or halved roasted peanuts and raisins (optional).
- Mix everything to a smooth and pliable mixture. If needed add one or two tablespoons of breadcrumbs for binding.
Shaping the Vegetable Chops:
- When the mixture cools down, divide it into lemon sized equal portions. Now give them oblong or oval shape. The usual shape is oblong or oval but you can make any shape.
- Make a thin batter with corn flour, a pinch of salt and water. ( Or make egg wash. )
- Dip each chop in the above batter and roll over the breadcrumbs to coat the surface.
Deep Frying Vegetable Chop Bengali Style:
- Heat enough oil in a deep frying pan over medium high heat.
- When the oil is smoking hot, lower the heat to medium high and fry the vegetable chops in small batches till they are golden brown.
- Remove with slotted spoon and place on a paper towel to drain excess oil.
- Sprinkle some black salt or chaat masala and serve hot with some ketchup, sweet n sour tomato chutney, green chutney, or dates tamarind chutney and a salad….or with Ginger cardamom tea!!
A Quick Summary:
Vegetable Chop Bengali Style | How to make Veg Bullets | Bullet Kabab
Ingredients
- 1 Tablespoon oil
Finely Chop:
- 1 ” ginger
- 4 garlic pods
- 3 green chillies
- ½ cup of spring onions
- 1/2 Cup green peas
- 1 Red Capsicum
Grate:
- 2 Large Beetroots
- 1 Cup Pumpkin grate
- 1 Large Carrot
- 1½ teaspoons Bengali bhaja Masala
Other Ingredients:
- 2 Large Potatoes boiled & mashed
- ½ cup coriander chopped
- 1/2 Cup Roasted peanuts
- 2 Tablespoon Raisins optional
- ½ Cup Breadcrumbs
- Required salt
For Coating:
- 2 Tablespoons corn flour diluted in ¼ cup water with a pinch of salt
- 1 cup breadcrumbs
To Deep fry:
- Oil for deep frying
Serving:
- 1 tsp Chat masala to sprinkle over the chops
Instructions
- Heat oil in a pan over medium heat- Add chopped ginger, garlic, green chillies, spring onions, capsicum, peas & sauté till soft..
- Add grated veggies & Stir for 2 minutes.
- Add bhaja masala & mix well. Turn off the heat.
- Cool and add this mixture to the mashed potatoes along with coriander, salt, roasted peanuts, raisins, breadcrumbs and mix.
- Shape into oblong or oval & dip each ball in the flour batter, roll over the breadcrumbs to coat the surface.
- Heat enough oil in a deep frying pan over medium high heat.
- When the oil is smoking hot, lower the heat to medium high and fry the vegetable chops in small batches till they are golden brown.
- Remove with slotted spoon and place on a paper towel to drain excess oil.
- Sprinkle some black salt or chaat masala and serve hot with ketchup.
My Notes:
- Adjust spice levels with green chillies.
- Ginger and garlic quantities are purely personal choice, so feel free to use to suit your taste.
- Instead of grating the veggies, you can also boil them along with potatoes and mash.
- You can also shallow fry instead of deep frying. But for this shape them flat like tikkis.
- If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour or just use hand gloves.
- You can boil potatoes using any method, though I have used pressure cooker method.
- In case the mixture becomes too soft and loose, you can add some more breadcrumbs or corn flour or gram flour and mix. This will remove excess moisture.
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Check out other SNACK RECIPES & BENGALI RECIPES from blog!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers!!
Padma.
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