Vegetable Chops

Vegetable Chops are synonymous to Kolkatta street food. Chef Rahul Banerjee shares the classic recipe for this yummy snack and serves it with a salad flavoured using Kolkatta's favourite mustard paste, Kasundi.
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Serves

1-2

Cooking Time

15-20 Min

Meal Type

snacks

Preparation Time

10-12 Min

Difficulty

Medium

INGREDIENTS

  • 1 tbsp oil
  • 1 tbsp grated ginger
  • 1 grated & boiled beetroot
  • 2 grated & boiled carrots
  • 2 boiled & mashed potatoes
  • pinch of sugar
  • salt to taste
  • 1 tbsp ground masala (calcutta style)
  • 2 tbsp all purpose flour
  • 1 tbsp corn flour
  • bread crumbs to coat

PREPARATION

  1. 1

    In a non-stick pan heat some oil.
  2. 2

    Add grated ginger, boiled & grated beetroot, carrot and stir them.
  3. 3

    Now add the boiled potatoes, sugar, salt and stir again.
  4. 4

    Lastly add the Calcutta Style ground masala which consist of roasted dry spices – fennel seeds, cumin, cardamom, cinnamon, dry red chilli, black peppercorn, kalonji.
  5. 5

    Stir well.
  6. 6

    Switch off the heat.
  7. 7

    Let the mixture cool down.
  8. 8

    Make small cylindrical balls with the mixture.
  9. 9

    Make a thin batter by mixing corn flour & all-purpose flour with water.
  10. 10

    Dip the vegetable balls in the batter and roll them in bread crumbs.
  11. 11

    Heat oil and deep fry the chops till they are dark in colour.
  12. 12

    Serve Calcutta Style Vegetable Chops with cucumber & onion salad mixed with Kasundi.
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