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Vegetable Chop Bengali Style | How to make Veg Bullets | Bullet Kabab

Vegetable Chop Bengali Style, a popular street food from West Bengal is a vegetarian version of cutlet.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Snack / Street food
Cuisine: Indian (Bengali)
Servings: 18 to 20
Author: Padma Veeranki


  • 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


  • 2 Large Beetroots
  • 1 Cup Pumpkin grate
  • 1 Large Carrot
  • 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


  • 1 tsp Chat masala to sprinkle over the chops


  • 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.