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Vegetable chop
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

A favourite street food from Kolkata, the vegetable chop celebrates seasonal vegetables. 

Course: Snack
Cuisine: Bengali (Indian)
Keyword: vegetarian, snack, street food, vegetables, kolkata
Servings: 15
Author: Rapti B
  • cup Carrots (grated)
  • cup Beetroot (grated)
  • 1 cup Potato (boiled, mashed)
  • 1 tablespoon Grated ginger
  • ½ cup Peanuts
  • 1 cup Chickpea flour | Besan
  • ½ cup Water (more if needed)
  • 2 cups Bread crumbs
  • 1 teaspoon Turmeric powder
  • Red chilli powder (to taste)
  • Salt (to taste)
  • Oil (to fry)
  1. In a non-stick frying pan/kadhai, heat ½ tablespoon oil. Sauté the peanuts till gleaming brown, remove and set aside.
  2. Add a tablespoon of oil in the pan and heat. Pour in the carrots, stir and make a hollow in the centre. Now pour the beetroot into this hollow, or vice versa. Or not! Just pour the carrots and beetroot into the pan and mix them. But do take a minute to enjoy the rich colours in the pan.
  3. Sauté for a few minutes, add the ginger, salt and chilli powder. Cook for 5 minutes. 

  4. Add the potato and mix well. Allow it to cook until the carrot and beet are tender but not wilted. 

  5. Add the peanuts, give the vegetables a quick stir and set aside.

  6. In a separate bowl, make a batter by mixing the besan/chickpea flour, salt, turmeric and water. Be careful. Don’t make a mess like I did! You have to pour in the water slowly. Like... pour some water, mix and check batter consistency. Pour some more water, mix, check again. Repeat the process until the batter is like creamy melted ice cream.
  7. Spread the breadcrumbs in a flat plate.
  8. Now place the frying pan back on the flame, or use a new one, pour enough oil to submerge half of a chop and allow the oil to heat.
  9. Take 3 tablespoons of the vegetable mixture in your hand, roll it into desired shape, preferably a little disk or that strange oval shape that all the mothers have mastered. Make several of these and line them up in a plate like toy soldiers lined up for an imaginary war.

  10. Dip a chop in the batter and drop it in the bread crumbs. Use a fork to roll the cutlet in the breadcrumbs. Then with your clean and dry right hand, pick up the cutlet and deftly (if you can) put it into the frying pan. Repeat until all the cutlets have been fried.

  11. Serve piping hot with kashundi or a spicy dipping sauce, onion rings and some hot tea.
Recipe Notes
  • If you prefer the mushiness of potatoes, increase the amount by ½ cup.
  • Peanuts are optional but unless you are allergic to them, do use them for the added flavour and crunch.