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Home / Recipes / Vegetable Chop (Bengali Styled Vegetable Croquettes)

Photo of Vegetable Chop (Bengali Styled Vegetable Croquettes) by Pushpita Aheibam at BetterButter

Vegetable Chop (Bengali Styled Vegetable Croquettes)

Pushpita Aheibam
45 minutes
Prep Time
40 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Vegetable Chop (Bengali Styled Vegetable Croquettes) RECIPE

Bengali styled Vegetable Chop for those who wish to prepare and relish some savouries or snacks in the evening. Made of grated beetroots, grated carrot, roasted and fried peanuts, shelled green peas, along with coarsely ground spices, these oblong shaped croquettes are dipped and rolled in a smooth paste of flour and then rolled over bread crumbs before deep frying until beautifully browned. Enjoy them hot with some mustard sauce or kasundi or even tomato sauce.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Indian
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 8

  1. 4 large Beetroot, peeled and finely grated
  2. 1 large Carrot, peeled and finely grated
  3. 2 medium size Potatoes, boiled, peeled and mashed
  4. 2 Tbsp Peanuts, dry roasted, peeled and halved
  5. 2 tsp Ginger, grated
  6. 2-3 green chillies, finely chopped
  7. salt to taste
  8. 1 1/2 tsp sugar
  9. 1/4th cup Green peas, shelled and blanched (optional)
  10. 1 tbsp garam masala powder
  11. 3 tbsp corn flour
  12. 1 Tbsp APF/Maida
  13. Bread Crumbs, enough for coating the chops/croquettes properly
  14. 2 Tbsp+1 tsp oil for frying the Vegetables and peanuts
  15. oil for deep frying the chops/croquettes


  1. In a deep-bottomed wok/kadahi or frying pan, put a tsp of oil and fry the peanuts on medium heat till golden brown. Remove and keep aside on a plate.
  2. In the same wok/kadahi or pan put 2 Tbsp of oil, add the grated beetroot and carrots. Saute well on medium heat and fry until the water dries up and oil separates.
  3. Now add the grated ginger, mashed potatoes, fried peanuts, blanched green peas, garam masala powder, chopped green chillies, salt and sugar. Fold in and mix well and let fry for few minutes.
  4. Once cooked, let the mixture cool to room temperature. Then make 14-15 large oblong shaped chops/croquettes. Place them on an oil greased plate or flat surface after shaping.
  5. In a bowl add the cornflour and flour, mix some water to make a smooth paste (not very runny or thick). Separately put the bread crumbs on a flat surface or plate and set aside.
  6. Now roll each oblong shaped veggie mixture one by one into the flour paste and then immediately roll onto the bread crumbs until evenly and well coated on all sides. Place them back on the plate or flat surface.
  7. Heat enough oil in a deep-bottomed wok or deep frying pan. Fry the chops, 3-4 at a time in batches until golden brown or lightly browned on all sides on low heat.
  8. Remove and set aside on a kitchen towel topped plate to let soak up the excess oil. Serve them hot with onion rings and mustard sauce(kasundi).

Reviews (2)  

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Nilanjana Karmakar
Nilanjana Karmakar   Jul-20-2016

Pinky Mulchandani
Pinky Mulchandani   Jun-23-2016

very tasty I love it from My childhood I will prepair now

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