VEGETABLE CHOP( CUTLET) RECIPE

Veg chop is a delicious Kolkata styled veg cutlet made out of potato, beetroot, carrot and some other veggies and spices!

Crunchy chops

In India, each region is famed for its own delectable street food and veg chop is Bengal’s prized possession! Bengal boasts of rich history and a wide variety of chops and cutlets which has etched a special place for itself in Bengali cuisine. There is a wide array of chops available in the streets of Bengal, but the more prominent ones are mutton chop, fish chop, egg chop, aloo (potato) chop, mocha (banana flower) chop only to name a few.

As kids, we literary used to wait for winters to savour this delicacy as back then certain veggies like carrots, beetroot, cauliflower and peas etc were purely seasonal and were available only during winters. So naturally, veg chop used to be a winter delicacy only!

There was a particular shop in our locality which was famous for different varieties of chops and cutlets and during winters their veg chop used to sell like hotcakes! That spicy, hot, round-shaped brown coloured chops served in oil-soaked packets used to be our cherished craving those days.

That shop is still there and the taste and texture of the veg chop remain the same! After marriage whenever I used to visit my native place I would definitely try this delicacy at least once, giving me immense pleasure but not enough satisfaction. So, I started preparing it in my kitchen… the same taste, same flavour, same texture, only that oil-soaked paper bag was missing! Now that all the vegetables are available round the year, there is no need to wait for winters to enjoy this delicacy.

The veggies we need to prepare these snacks are potato, carrot, beetroot, peas, beans(optional), green chillies, ginger along with the spices like roasted cumin powder, red chilli powder, black pepper powder and garam masala powder.

Before frying

CUISINE- Indian
TYPE- Snacks
PREPARATION TIME- 30 min
COOKING TIME- 15-20 min
SERVES- 8-9 Chops


INGREDIENTS:

  • Potato- 3 large
  • Carrots- 2 nos
  • Beetroot- 1 medium
  • Green peas- ¼ cup
  • Beans- 10 nos
  • Ginger, grated- 1 tsp
  • Green chillies, chopped- 1 tsp or to taste
  • Roasted cumin powder- ½ tsp
  • Red chilli powder- ½ tsp
  • Black pepper powder- ¼ tsp
  • Fried peanuts- 1 tbsp
  • Garam masala powder- 1 tsp
  • Gram flour- 2 tbsp
  • Salt- to taste
  • Bread crumbs- 1 cup
  • Oil- for deep frying
Ready to be served

HOW TO PREPARE VEG CHOP:

To begin with, wash and peel all the veggies and cut them into small cubes.

Put them in a pressure cooker with a little salt and when the cooker releases the first whistle, reduce the temperature and cook for 3-4 min only.

Once done, either discard the water or cook it on high temperature to get the water dried up.
Now mash the veggies well.

In a wok, put 1 tbsp of oil, preferably mustard oil. Add grated ginger, chopped chillies and mashed veggies along with cumin powder, red chilli powder and black pepper powder. Add the fried peanuts. Mix thoroughly and adjust salt.

Put off the gas when the veggies and masalas are thoroughly mixed up and the mixture is dry in texture.

Let the mixture cool down completely.

Now to make the chop, take some veg mixture and shape them into a round, oblong or cylindrical shape.

Mix gram flour with water and make a thin batter. Put some salt and mix well.

Spread the bread crumbs on to a plate.

Take a chop and carefully dip it in the batter and then roll over in the bread crumbs nicely. Follow the method for other chops too.

Put them in the fridge for at least 30 min or till frying to make the coating firm.

Heat enough oil in an oak or pan to deep fry the chops. When the oil is piping hot, reduce the temperature and fry the chops carefully till golden brown.

Serve hot with onion rings and tomato ketchup along with evening tea.


AUTHOR’S NOTE:

No doubt, it’s a healthy and nutritious snack option with a wide gamut of veggies in it.

After steaming the veggies, I do not discard the water to retain the food value of the veggies. Instead, I dry up the excess water by cooking it on high flame for few mins.

The spicier, the tastier…so, adjust the chillies accordingly.

Gram flour can safely be substituted by corn flour.

Some people use onion in the recipe. But mine is pure veg without onion and garlic.

Street food and snacks are seldom nutritious and healthy, but this one undoubtedly is a healthy version. On a nippy evening, hot and spicy vegetable chops along with a hot cuppa tea is a perfect combo and a tempting option!

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