Vegetable Chop Recipe – Bengali Vegetable Chop – Veg Recipe

vegetable chop recipe

Vegetable chop’ is a popular vegetarian delight from the street stalls of KOLKATA. These croquettes  are often deep-fried but I’ve created a `saute’ version which is less greasy and, if I may say so, much tastier.



2 beetroots, peeled and washed and chopped into 2cm piece.

2 carrots, chopped and peeled into 2cm pieces

¼ tspsalt(optinal)

2 potatoes, peeled and chopped into 2cm pieces

¼ tspsalt(optinal)

2 tbsp sunflower   oil

30g peanuts, coarsely crushed

2 tsp fresh root ginger

½ tsp caster sugar (optional)

2 tsp curry powder spice blend 

¼ tsp chilli powder

Masala Shalgam | (Turnip and Cumin Wedges)

Quick Lentil and Vegetable Soup

  • Put the beetroots and potatoes in a saucepan and add enough water to cover them. Bring to the  boil and cook for 14-20 minutes until they are soft enough to mash.
    Drain them and place in a bowl. Using a masher or a fork coarsely mash the vegetables and set aside.
    Add 1 teaspoon oil in to the saucepan, and then add the peanuts and ginger and sauté for couple of minutes.
    Add the mashed vegetables, curry powder, chilli powder, sugar and salt , if using. now Mix it well until the mixture becomes thick and leaves the sides of the pan. Leave it to cool.
    Using wet hands, take golf –ball-sized pieces of the mixture and shape into oval croquettes about 2cm thick.
    Heat the remaining oil in a frying pan and fry the croquettes for 2-3 minutes on each side until they turn a little darker.
    Drain on kitchen paper. Serve with Tomato chutney.

Vegetable Chop Recipe

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