Vegetable Cutlet / Bengali Vegetable Chop

Today I am sharing the recipe of Bengali vegetable chop or cutlet.  Cutlets are called chops in Bengal. Whenever we think about winter, we imagine loads of colorful woolen clothes; winter means a sunny morning with a basket full of colorful vegetables and a tall mug of hot tea /coffee with just fried cutlets/chop, Samosa on chilly dark evening.

At my parent’s house fried chop/cutlets is customary every evening.Vegetable cutlets are especially popular during the winter months since the beetroots and carrots grow very well. I have never met a Bengali who does not love cutlets. Enjoy Bong Street food, Vegetable chop.

Ingredients

2 medium beetroot

2 small carrots

2 large potatoes

2 green chili

2 tsp ginger paste

½ cup peas

½ cup peanut

 1 tsp Cumin seeds

3- 4 cardamom

1 tsp red chili powder

1 tsp garam masala powder

½ cup corn flour 

oil for frying 

salt 

Servings 20  vegetable chop

 Procedure

Pressure cook the veggies with required amount of water until about 1 whistle... Once cooked, drain water and mash the vegetables. It is okay if the texture is little grainy and not totally smooth. Peel the skin of potatoes, smash it well and but don’t smash it too much, it has to be a little bit coarse. Keep it aside.

Now dry roast cumin seeds, and cardamom on a pan and make a powder. 

Now add 1 tsp of oil in a kadai or pan and fry the peanut and keep aside.

Then add boiled vegetables with green chili and ginger paste in a pan. Mix everything well. Cook until veggies are half done and add green peas. Mix it well and cook it for 5 more minutes.

When it starts leaving the sides of the pan and the water mostly dries up. It means your veggies are done, If you wish, add 1 tbsp of finely chopped coriander leaves/dhone pata (I did not add coriander leaves). Add roasted peanuts and roasted  cumin seeds , cardamom powder.

If you want add raisin.

Now your veggies mixture is ready.

Before shaping the cutlet grease your palm with oil.

Try to give them an oval shape like a cutlet. Follow the same with rest of the mixture as shown in the picture.

Mix corn flour with a little water and make a thick paste.

Now dip the prepared cutlet into the corn flour  batter to coat well and then  directly  roll in the breadcrumbs . Make sure your cutlet  is coated well from all the sides.

Heat enough oil in a pan and fry on medium flame until the cutlets are golden brown.

Vegetable Chop is now ready. Serve it with salad and tomato ketchup.

Notes

You can even freeze them for later use, about 1 week. When you take it out of the freezer, before frying re-coat with breads crumbs.

When you fry it do not keep flame low …your cutlet will break.