Bengali Beetroot and Raw Banana Chop Recipe (Spiced Cutlet Recipe)
Bengali Beetroot and Raw Banana Chop, also known as Spiced Cutlet, is a delightful and nutritious snack that is typically enjoyed in Bengali households. This vegetarian dish is a creative variation of the traditional Bengali chop, which combines the earthy flavor of beetroot with the mild taste of raw banana. Infused with aromatic spices, fresh coconut, and roasted peanuts, this recipe offers a perfect balance of flavors and textures. Ideal as a starter or tea-time snack, these crispy, golden-brown cutlets are sure to please your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot | 1 (boiled and grated) |
| Raw Banana | 1 (boiled and grated) |
| Fresh Coconut | 2 tablespoons (grated) |
| Roasted Peanuts (Moongphali) | 2 tablespoons (roasted) |
| Ginger | 1-inch piece (grated) |
| Green Chilli | 2 (finely chopped) |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon (crushed) |
| Red Chilli Powder | 1/2 teaspoon |
| Corn Flour | 2 tablespoons |
| Salt | To taste |
| Whole Wheat Bread Crumbs | For coating |
| Oil | For shallow frying |
Preparation Time:
- 20 minutes
Cooking Time:
- 45 minutes
Instructions
-
Boil and Grate Vegetables:
- Begin by boiling the beetroot and raw banana in a pressure cooker. Cook for about 3 whistles or until both vegetables are soft and cooked through.
- Allow the pressure to release naturally and let the vegetables cool down.
- Once cooled, peel and grate both the beetroot and the raw banana. Set them aside for later use.
-
-
Prepare the Spice Mixture:
- Heat some oil in a pan. Add the grated fresh coconut and roast it gently until it turns golden brown.
- Next, add the grated ginger, chopped green chilies, and roasted peanuts (crush them lightly before adding if desired).
- Sprinkle in the cumin powder, coriander powder, fennel seeds, and red chili powder. Stir well to combine the spices with the coconut mixture.
- Add the grated beetroot and raw banana to the pan. Mix everything thoroughly, allowing the vegetables to absorb the spices. Cook the mixture for about 5-7 minutes, stirring occasionally, until the flavors meld together and the vegetables begin to bind.
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Shape the Chops:
- Remove the pan from heat and let the mixture cool for a few minutes.
- Once cooled, divide the mixture into small portions and shape them into flat, round cutlets (or oval, as per your preference).
-
Coat the Cutlets:
- In a shallow dish, mix corn flour with a little water to form a smooth, thick batter.
- Dip each shaped cutlet into the cornflour batter, ensuring it is evenly coated. Then, roll the cutlet in whole wheat bread crumbs for a crispy, even coating.
-
Fry the Chops:
- Heat oil in a shallow frying pan over medium heat.
- Once the oil is hot, carefully place the prepared cutlets in the pan. Shallow fry them on both sides until golden brown and crispy, about 4-5 minutes on each side.
-
Serve:
- Once fried, remove the chops from the pan and place them on a paper towel to drain excess oil.
- Serve your Bengali Beetroot and Raw Banana Chop hot with Dhaniya Pudina Chutney or your favorite dipping sauce for a satisfying snack.
Allergen Information
- Contains peanuts – If you have a peanut allergy, this recipe can be adapted by omitting the peanuts or replacing them with roasted chickpeas or another nut of choice.
- Contains gluten – Whole wheat bread crumbs are used for coating. If you are on a gluten-free diet, substitute with gluten-free breadcrumbs or ground almonds for the crust.
- Contains coconut – This ingredient is used to add texture and flavor. If allergic to coconut, you may replace it with finely grated carrot or a similar texture.
Dietary Preferences
- Vegetarian: This recipe is completely vegetarian, making it suitable for those following a plant-based diet.
- Vegan: The recipe is naturally vegan as long as no dairy-based oil or ghee is used for frying.
- Gluten-Free (Adaptable): For those with gluten intolerance, simply replace the whole wheat bread crumbs with a gluten-free alternative.
Tips and Variations
- Add some herbs: You can add chopped fresh coriander or mint to the mixture for added freshness.
- Spice it up: If you like extra heat, increase the amount of green chilies or add a pinch of garam masala for a richer flavor profile.
- Use a variety of vegetables: Try adding grated carrots or boiled peas to the mixture for additional texture and flavor.
- Baking option: If you prefer a healthier alternative to frying, bake the cutlets at 375°F (190°C) for about 20 minutes or until golden and crispy. Make sure to brush them with a little oil before baking for a crispy texture.
Conclusion
The Bengali Beetroot and Raw Banana Chop is a perfect snack to enjoy with family and friends, offering a flavorful combination of earthy beetroot, creamy raw banana, and aromatic spices. Whether served as a starter, a tea-time treat, or a party snack, these spiced cutlets are sure to impress. Their crispy exterior and soft, flavorful interior create a delightful contrast that’s both satisfying and nutritious. Give this recipe a try and bring a little taste of Bengali cuisine into your kitchen!
