Bhejitabil Chop (Bengali Vegetable Chop) | How to make Bhejitabil Chop (Bengali Vegetable Chop)

By Trisha Rudra  |  10th Jun 2017  |  
4.0 from 1 review Rate It!
  • Bhejitabil Chop (Bengali Vegetable Chop), How to make Bhejitabil Chop (Bengali Vegetable Chop)
Bhejitabil Chop (Bengali Vegetable Chop)by Trisha Rudra
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

21

1





About Bhejitabil Chop (Bengali Vegetable Chop) Recipe

A winter delicacy, the Bhejitabil (Vegetable) Chop often makes an appearance during Durga Puja, especially in cities outside Bengal where patrons yearn to dig into some good-old ‘Bangali Khabar’ (Bengali food).

Bhejitabil Chop (Bengali Vegetable Chop) is a delicious dish which is enjoyed by the people of every age group. The recipe by Trisha Rudra teaches how to make Bhejitabil Chop (Bengali Vegetable Chop) step by step in detail. This makes it easy to cook Bhejitabil Chop (Bengali Vegetable Chop) in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Bhejitabil Chop (Bengali Vegetable Chop) at home. This amazing and mouthwatering Bhejitabil Chop (Bengali Vegetable Chop) takes 30 minutes for the preparation and 15 minutes for cooking. The aroma of this Bhejitabil Chop (Bengali Vegetable Chop) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bhejitabil Chop (Bengali Vegetable Chop) is a good option for you. The flavour of Bhejitabil Chop (Bengali Vegetable Chop) is palatable and you will enjoy each and every bite of this. Try this Bhejitabil Chop (Bengali Vegetable Chop) and impress your family and friends.

Bhejitabil Chop (Bengali Vegetable Chop)

Ingredients to make Bhejitabil Chop (Bengali Vegetable Chop)

  • Beetroot – 2, medium
  • Carrot – 2, small
  • Potato – 1, large
  • Green chilli – 2 or 3
  • Green peas – ½ cup (frozen)
  • Dry roasted cumin, ground into a fine powder - 1/2 tbsp
  • Dry roasted red chillies, ground into a fine powder - 1/2 tbsp
  • Peanut – ¼ cup, fried until golden
  • Salt – 1 tsp
  • Sugar – a pinch
  • Garam masala powder – 1/2 Tsp
  • Oil – 2 tbsp
  • Refined oil – for deep frying
  • For the coating:
  • Cornflour – 2 tbsp
  • Breadcrumbs – 1 cup approx…more if needed
  • Water
  • Salt – a pinch

How to make Bhejitabil Chop (Bengali Vegetable Chop)

  1. Grate the beets, carrots and keep aside. Boil the potatoes, cool and mash.
  2. Heat a pan, and add oil. To this, add the peanuts and fry until golden brown. Drain and keep aside.
  3. To the same pan, add the grated beet and carrots, and peas.
  4. Now saute on medium until the veggies become soft, almost Mashable.
  5. To this, add the mashed potatoes, and green chillies. Season with salt, sugar and the dry roasted masalas.
  6. Add garam masala, and the peanuts, give a final mix and switch off the gas.
  7. Cool the mixture enough to be able to handle.
  8. Now make oval-shaped logs, or round patties, and keep aside.
  9. Prepare the coating by making a thin slurry with the cornflour and water.
  10. Dip each chop in the cornflour slurry, and roll in breadcrumbs until coated thoroughly.
  11. Repeat process, and when all the chops are done, refrigerate for 15 mins.
  12. Heat a deep-bottomed vessel with oil for deep-frying.
  13. Fry each chop on medium-high heat until golden brown and crisp.
  14. Drain on to kitchen towel, and serve hot with some ketchup or kashundi...(Bengali mustard sauce)

My Tip:

You can boil the beet and carrots with the potatoes and mash and they cook them too. If using fresh peas, boil them and add to mixture while sauteing. you may also add coriander seeds, cloves, cardamom, and bay leaf to the cumin and red chillies if you wish, before dry roasting, and be grinding.

Reviews for Bhejitabil Chop (Bengali Vegetable Chop) (1)

Neema Bhardwaj6 months ago

looks great...
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