Discover the iconic Bengali Veg Cutlet, popularly known as Vegetable Chop—a beloved Kolkata street snack that brings together the subtle sweetness of beetroot and the earthiness of mixed vegetables. Unlike typical cutlets, this vibrant appetizer gets its striking color, flavor, and texture from boiled beetroot and crushed peanuts, making every bite a delightful mix of crunch and heartiness. Whether served as a teatime treat or starring as a party starter, these crispy chops are sure to win over everyone, and they’re a delicious introduction to the culinary wonders of Bengali snacks.
What sets the Bengali Veg Cutlet apart is not just its ingredient list but also its preparation. Beetroot, carrot, and potato are steamed and then sautéed with freshly ground masala and ginger, before being shaped, coated in a smooth flour-cornflour mix, and rolled in breadcrumbs. They’re then deep-fried to golden perfection or baked for a healthier twist. Serve them hot with tomato ketchup or tangy chutney for an unforgettable snack experience that perfectly balances comfort and crunch!
Bengali Veg Cutlet Recipe (Vegetable Chop)
Print RecipeIngredients
- ½ tsp cumin (jeera)
- ½ tsp coriander seeds
- ½ tsp fennel seeds (saunf)
- 10 black peppercorns
- 1 bay leaf (tej patta)
- 2 cloves
- 1 cardamom pod
- ½ inch cinnamon stick
- 1 dried red chili
- 2 tsp oil
- ½ tsp ginger paste
- 1 green chili, finely chopped
- ½ tsp sugar
- ¼ tsp salt
- 3 tbsp roasted and crushed peanuts
- 2 tbsp fresh coriander, finely chopped
- Oil for deep frying
- 3 tbsp all-purpose flour (maida)
- 3 tbsp corn flour
- ¼ tsp salt (for batter)
- ½ cup water
- 1 cup breadcrumbs
Instructions
Steam the beetroot, carrot, and potato until soft, then mash them until smooth.
Heat oil in a large pan and sauté ginger paste and chopped green chili until aromatic.
Add the mashed vegetables to the pan and cook, stirring continuously, until the mixture is dry and leaves the sides of the pan.
Sprinkle in your prepared fresh masala powder, sugar, and salt. Mix thoroughly to combine all the flavors.
Stir in the roasted crushed peanuts and chopped coriander, blending them gently into the vegetable mix.
Divide the mixture and shape it into cylindrical or oval cutlets.
In a small bowl, whisk together the all-purpose flour, corn flour, salt, and water to make a smooth, lump-free batter.
Dip each shaped cutlet into the batter, ensuring it is evenly coated, then roll in breadcrumbs to cover completely.
Deep fry the coated cutlets in hot oil until crisp and golden brown, or bake at 180°C for about 15 minutes until crunchy.
Serve immediately with tomato sauce or your favorite chutney.
Notes
Tips:
Make sure to steam or boil the vegetables without excess water to keep the mixture dry and easy to shape., Crushed peanuts add a signature crunch, but you can skip them for a nut-free version., Don’t skip rolling the cutlets in breadcrumbs for best crispiness; use panko for extra crunch., If you prefer a lighter version, these cutlets can be baked or shallow fried instead of deep frying., For a vegan cutlet, skip any egg wash and simply use the flour batter for coating.