Vegetable Chop or Vegetable cutlet made with mix vegetables, cooked in Bengali style Vegetable Chop. One of the best Bengali Veg recipes the chops are perfect appetisers or teatime snack. The only difference in the cutlet recipe is beetroot, I haven’t added the beetroot rest of the recipe is same.
In this recipe of Vegetable cutlet, I have modified the recipe of Bengali chop. Now it resembles more of Veg cutlet recipe that you get in Delhi bakeries. But, it is inspired from Bengali Vegetable chop, only change I have made is I skipped adding beetroot and added paneer instead. The other day I made the Authentic Bengali Chop as well as this Indian Veg Cutlet or Veg chops. Will post the other version soon. After all, we need so many monsoon recipes to sail us through rainy days 😀
Bengali’s love their fish, but on my latest visit to Kolkata, I realised that Bengali vegetarian recipes are a big part of Bengali cuisine. There are a huge variety of marvellous vegetarian dishes in Bengali cuisine. One such popular street style dish is a Bengali vegetable chop or veg cutlet. It is made with -beetroot, carrots and potatoes. The taste is enhanced by the Bengali bhaja masala which is a blend of roasted strong spices.
So while I am stocking up my recipes for the monsoon chai sessions with family. I can already imagine the cool breeze and raindrop making wonderful patterns on my glass window. There is something very calm about watching the rains with some tea and small bites. As all of us are working now and travel a lot, I really really look forward to the days when we catch up over some good food.
If you are from Mumbai you must have experienced the showers already. I suggest you try this surprisingly delicious street food Bengali chop. You can also pick your favourite teatime snacks from my chai nashta section. Or if you love pakora, these 10 Pakora recipes for monsoon are simply the best.
You may also try, Veg corn aloo cutlets, paneer onion pakora, paneer nuggets, matar paneer cutlets, tawa masala grilled cheese toast, cheese potato bites, sabudana vada, chawal ke pakore and many many more! You can find compilations of pakora recipes in the coming up weeks.
As much as you want to follow a less oil and controlled healthy diet, fritters are a weakness for many of us. A very own authentic Indian taste of these veg cutlets is the reason you will love to make them often.
Veg cutlet recipe is comparatively easy and quick to make if you have the veggies prepped up in the fridge. It is a 20-minute recipe, serve them with some mint-coriander green chutney or a range of chutneys from the blog. This sweet and spicy Apple chutney, fresh pudina chutney, tomato and dates chutney, amla chutney, sweet and sour plum chutney.
Veg chop/Vegetable Cutlet Recipe Notes
- Drain away the excess water of the mixed vegetables so that it is easier to bind.
- You can dry fry the veggies to reduce its natural water content so that it is not sticky when making the patty.
- Add a bit of cornflour if you are facing problems to bind the cutlet.
- For making Vegan cutlets/chop substitute paneer with tofu.
- This is no garlic recipe, if you wish you can make the cutlets no onion no garlic or with both these.
How to Make Vegetable Cutlet
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Vegetable Cutlet- Vegetable Chop
- 100 grams Carrots grated
- 250 grams Potato boiled and mashed
- 75 g Peas
- 100 g paneer finely diced
- 1 green chillies finely chopped( Hari mirch)
- 1- inch ginger grated
- ½ teaspoon coriander powder
- ¼ teaspoon red chilli powder lal mirch
- Salt to taste
- 60 grams Breadcrumbs for coating
- Oil for frying.
- 1 teaspoon Bhaja Masala Optional
For coating slurry,
- 3 tablespoon maida
- 6 tablespoon water
In a pan heat up a tablespoon oil. Add chopped onion, grated ginger and chopped green chilli.
Sauce them for 3-4 minutes on medium heat.
In a bowl mix boiled potatoes, grated carrots, grated beetroot, ginger, green chillies, and roasted peanuts.
Mash them well. Now mix in salt, red chilli powder, and bengali bhaja masala in the vegetables.
Prepare the slurry by mixing maida and water making it into a medium thick paste.
Prepare small cutlets of the vegetable mix , dip them in the maida slurry and roll them over the bread crumbs. Press the cutlets lightly so that the bread crumbs stick to them.
Now heat oil for frying in a deep dish pan in medium high flame. When it is hot enough deep fry the cutlets on medium-low flame, till they turn golden brown.
Increase the heat when taking out the cutlets. Serve them with green mint coriander chutney.