Kolkata Style Vegetable Chop Recipe: A Bengali Street Food Delight
Kolkata Style Vegetable Chop is an iconic snack that brings the taste of Kolkata’s bustling streets straight to your home. Known for its crispy exterior and delectable filling of mixed vegetables, it is typically served with mustard sauce (Kasundi) or tangy chutneys, along with fresh onion and cucumber slices. This delightful snack is packed with healthy vegetables like carrot, beetroot, and potatoes, making it an excellent choice for kids after school or for any time you crave a crispy, flavorful bite.
The crispy coating and the aromatic, spiced vegetable filling are perfectly balanced, making Kolkata Style Vegetable Chop a favorite among street food lovers. The process of roasting spices, cooking the vegetables, and deep-frying the mixture is a culinary journey that will take your taste buds on a delicious ride. Whether you’re preparing this for a snack, an appetizer, or even a quick meal, this dish is sure to win hearts!
Cuisine:
Bengali Recipes
Course:
Snack
Diet:
Vegetarian
Ingredients for Kolkata Style Vegetable Chop
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1 |
| Potato (Aloo) | 1 |
| Beetroot | 1 |
| Raw Peanuts (Moongphali) | 1 tablespoon (crushed) |
| Ginger | 1 tablespoon (grated) |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Kala jeera (Black Cumin) | 1 pinch |
| Dry Red Chillies | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 (crushed) |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Whole Black Peppercorns | 3 |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Whole Wheat Bread crumbs | 1 cup |
| Corn flour | 4 tablespoons |
| Oil | For deep frying |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~180-200 kcal |
| Protein | ~4g |
| Carbohydrates | ~28g |
| Fiber | ~3g |
| Fat | ~8g |
| Sodium | ~150mg |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Preparation and Cooking Instructions for Kolkata Style Vegetable Chop
Step 1: Roasting and Grinding the Spices
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Heat a kadai (wok) on medium flame. Add the following whole spices: fennel seeds (saunf), cumin seeds (jeera), cardamom pods, cinnamon stick, dry red chilies, black peppercorns, and kala jeera (black cumin).
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Dry roast these spices for 2-3 minutes until they release a fragrant aroma. Make sure to stir continuously to avoid burning. Remove from heat and allow them to cool.
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Once cooled, grind the roasted spices into a fine powder. Set aside for later use.
Step 2: Preparing the Vegetables
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Peel the carrot, potato, and beetroot. Cut them into large chunks for easy cooking.
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Pressure cook the vegetables for about 1 whistle. Afterward, remove from the heat and let the pressure release naturally.
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Once the pressure is released, take out the vegetables and transfer them to a colander to drain any excess water. You want to ensure the vegetables are dry to prevent any moisture from affecting the mixture.
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Grate the cooked vegetables finely. This step is essential to make the mixture easier to bind together.
Step 3: Preparing the Spiced Vegetable Mixture
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In a non-stick pan, heat about 1 tablespoon of oil over medium heat. Once hot, reduce the flame to low.
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Add the grated ginger and sauté for a minute until fragrant.
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Now, add the grated vegetables (carrot, potato, and beetroot) to the pan. Stir well and cook for 2-3 minutes.
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Add the ground spice mix (prepared earlier), along with the crushed raw peanuts, salt, and sugar. Stir everything together thoroughly to combine the flavors.
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Allow the mixture to cook for an additional 5-6 minutes to ensure all the flavors meld together. Check for moisture; if the mixture is too wet, cook it a little longer. The mixture should be dry enough to handle without sticking to your hands.
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Once done, let the vegetable mixture cool down. This will make it easier to shape.
Step 4: Shaping the Vegetable Chops
- Once the mixture has cooled, take small portions of it in your hands and shape them into small balls or cylindrical shapes. You can adjust the size as per your preference, but traditional vegetable chops are usually small and bite-sized.
Step 5: Coating and Frying the Vegetable Chops
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Prepare a corn flour batter by mixing corn flour with a little water. The consistency should be smooth and not too runny.
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Dip each shaped vegetable chop into the corn flour batter, ensuring it’s evenly coated.
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Roll the battered vegetable chop in whole wheat bread crumbs. Repeat this process for all the shaped chops, ensuring they are double-coated with breadcrumbs for extra crispiness.
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Heat oil in a deep frying pan or kadai. Once the oil is hot, gently slide the coated chops into the oil, a few at a time, making sure not to overcrowd the pan.
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Deep fry the vegetable chops on medium heat until they turn golden brown and crispy on all sides, which should take about 4-5 minutes per batch.
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Once fried, remove the chops from the oil and place them on a kitchen towel to drain any excess oil.
Step 6: Serving
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Serve Kolkata Style Vegetable Chops hot with Kasundi (a mustard-based sauce), or pair them with Dhaniya Pudina Chutney (Green Chutney) or Date and Tamarind Chutney (Khajur Imli Chutney).
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For an added touch, serve the vegetable chops with fresh slices of onion and cucumber to balance the richness and enhance the flavor profile.
Tips for Perfect Kolkata Style Vegetable Chop
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Vegetable moisture: It’s important to make sure the grated vegetables have no excess water left, as this will affect the texture of the mixture. If needed, cook the vegetable mix a little longer to allow any excess moisture to evaporate.
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Spices: The roasted and ground spice mix is the key to the unique flavor of this chop. Adjust the quantities of spices to your personal preference, especially if you like your food more or less spicy.
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Breadcrumb coating: Double-coating the chops with breadcrumbs makes them extra crispy. You can also use panko breadcrumbs for an even crunchier texture.
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Frying temperature: Maintain medium heat while frying to avoid burning the outside while ensuring the inside cooks properly. If the oil is too hot, the chops will brown quickly but remain raw inside.
Why You’ll Love Kolkata Style Vegetable Chop
This snack combines all the qualities that make street food irresistible: crunch, spice, and a perfect balance of flavors. The unique blend of spices, combined with the earthy flavors of vegetables like beetroot and carrot, makes each bite a delicious treat. Plus, with the added crunch from the peanuts and the golden breadcrumb coating, this vegetable chop delivers on every front.
It’s a perfect snack for kids and adults alike, and the best part is that you can easily make it at home. Whether you serve it as an evening snack or at your next gathering, these vegetable chops will disappear quickly, leaving everyone craving more.
Enjoy this quintessential Kolkata snack with your favorite chutneys or sauces, and share the love of Bengali street food with family and friends!
