Vegetable chops are very famous and common street food in Kolkata. These are very different from the regular vegetable cutlets that you get elsewhere and that’s because of the ingredients used. The chops are highly addictive and definetly nobody can eat just one. Vegetable chop has a nice crisp outer layer and soft, sightly sweet and spicy inner stuffing interspersed with peanuts which add lovely crunch to it.
My mother used to make these vegetable chops at home especially during the winters. The winter vegetables like peas, red carrots and cauliflower made it extra delicious. Here I’m sharing the baked version of the vegetable chop recipe that i learnt from my mother.
Other savory cutlets that you would like to check
- Koraishuti’r kochuri inspired momo (green peas momo)
- Baked potato kachori with chicken and Papaya.
- Baked Bengali style samosa .
I made these baked vegetable chop for the first time for a festive initiative that few of us blogger buddies did on Instagram last year. Since then I got so many requests for this recipe that I finally got myself to share it with you all. Hopefully you will love it as much as we did.
How I made baked vegetable chop
Beetroot is one of the important ingredient of the chop which gives it the red color and also the slight sweet taste.
Mashed potatoes are required to help in binding all the other vegetables to form the croquettes.
Apart from beetroot, the other vegetables that I used were carrots, peas, french beans and cauliflower. However, it’s not compulsory to use all of them. You can make it with beetroot, carrots and peas as well.
I have grated carrot and beetroot because that gives the best taste to these chops. You may boil and use them as well.
I have used home made bread crumbs for coating the chops. You can find the recipe of it here.
How to make baked vegetable chop
- Beetroot 1 large, grated
- Carrot 2 medium, grated
- Potatoes 2 large, boiled and mashed
- Cauliflower florets 1 cup, finely chopped
- French beans 1/3 cup, finely chopped
- Peas 1/2 cup, boiled
- Ginger paste 1 tablespoon
- Green chillies 3-4, finely chopped
- Peanuts 1/3 cup, roasted
- Coriander leaves 1/4 cup, finely chopped
- Bengali garam masala 1 teaspoon (check notes)
- Roasted cumin powder 1 teaspoon
- Coriander powder 1 tablespoon
- Cornflour 2 tablespoon
- Bread crumbs 1 cup or as required
- Vegetable Oil 2 tablespoon + 1 teaspoon
Preparation of the vegetable chop stuffing
- Firstly, grate the vegetables- beetroot and carrots. Finely chop the french beans and cauliflower.
- Next, boil the potatoes and peas. Mash the boiled potatoes and keep aside.
- Take a tablespoon of oil and fry the roasted peanuts till lightly Brown. Take them out.
- Add another tablespoon of more oil to the pan, add grated ginger and green chillies.
- After 2 minutes add the grated beetroot, carrots, cauliflower and beans.
- Add cumin and coriander powder.
- Cover and cook for about 5-6 minutes until the water from the vegetables have evaporated and they are cooked.
- Next add boiled peas and salt, stir them for a minute.
- Finally add coriander leaves, garam masala, fried peanuts. Stir the mixture well and turn of the flame.
- When the vegetable mix comes to room temperature add the mashed potatoes and mix everything while lightly mashing all the vegetables.
- The filling will not be completely smooth, it will have small chunks of vegetables which is perfectly alright. Check for the seasoning.
Making vegetable chop
- Take cornflour and mix with water to form a thin batter.
- Take some portion of the vegetable mixture and give it a cylindrical shape.
- Gently dip in the cornflour batter , do not keep them soaking in for a long time.
- Now coat the batter coated chops in breadcrumbs from all sides.
- Similarly crumb coat all the chops.
- After that, keep the chops in the fridge for half an hour before baking or frying. Because that helps in keeping the shape of the chop intact.
- Place the vegetable chops on the parchment paper on a baking tray. Drizzle some oil on the top.
- Bake in a pre heated oven at 180 degree Celsius for 20 minutes (lower rod) and with both rods on for another 5 -7 depends until it turns crisp and golden.
- Kolkata style vegetable chop is ready to be eaten. Serve it hot with some kasundi (Bengali style mango mustard sauce) or tomato sauce.
- Here, I have used a chopper to finely chop the vegetables as that is less time consuming than grating yet gives the same results.
- If you use the boiling vegetables method, chances are there for your chop to be soggy. You have to dry the vegetable mix on a Kadai. If you still find the vegetable mixture to be soggy add bread crumbs to it.
- To prepare Bengali garam masala you need equal portions of green cardamon, clove and cinnamon. Dry roast and grind to fine powder.
- You can refrigerate the vegetable chops in the fridge for 3-4 days. Before eating just heat it in the oven in the toast mode for 6-8 minutes, it will be crisp and fresh again.
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