Name: Kolkata Style Vegetable Chop recipe by Sharmistha Cheema at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 5
Ingredients: 3 beetroot chopped roughly; 3 carrots chopped roughly; 1 large Potato cubed; Peanuts 1 tbsp; 1/4 cup Peas; Ginger paste 1/4 tsp; Panch phoron 1/2 tsp; Cornflour slurry; Bread crumbs for coating; Mustard oil 1 tbspn + for deep frying; Salt and sugar according to taste; Bay leaf 1; Chilli powder; Few raisins; Bhaja masala which comprises of dry roasted cumin , Dhania and dry whole red chilli and then powdered

ABOUT Kolkata Style Vegetable Chop RECIPE

This is quite a common street food in Kolkata but for us we always preferred the one cooked at our home. Since my dadi was a widow and used to eat only vegetarian food that too without onion and garlic she never used to eat chops from outside. So she made them herself.

Ingredients Serving: 5

3 beetroot chopped roughly
3 carrots chopped roughly
1 large Potato cubed
Peanuts 1 tbsp
1/4 cup Peas
Ginger paste 1/4 tsp
Panch phoron 1/2 tsp
Cornflour slurry
Bread crumbs for coating
Mustard oil 1 tbspn + for deep frying
Salt and sugar according to taste
Bay leaf 1
Chilli powder
Few raisins
Bhaja masala which comprises of dry roasted cumin , Dhania and dry whole red chilli and then powdered

Instructions

Heat oil in a pan and add the peanuts and fry them till light brown. Remove and keep aside.
In the same oil add the bay leaf and panch phoron. Then add the chopped vegetables and salt. Cover and cook till the vegetables are soft.
Mash the vegetables well while cooking and add the ginger paste, chilli powder, Bhaja masala and sugar as per taste. Keep cooking till all the moisture is gone and it becomes dry.
Then add little bread crumbs to the vegetable mix and saute for a minute or two. This will help in binding. Once the mixture starts to leave the side of the pan means it's done. Remove on a plate and cool.
Then add the fried peanuts and raisins to the cooked mixture and shape the chops. The preferred shape is a cylindrical one.
Dip the chops in cornflour slurry and then coat them with bread crumbs. Repeat the process. After coating keep the chops in the fridge for 10-15 minutes.
Then deep fry them in mustard oil till golden brown and enjoy with a cup of Darjeeling tea.

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