Hello and welcome to my blog today I would share with you a recipe of vegetable chop and how to prepare it easily, i will prepare some vegetable chop today 

Healthy and Flavorful: Bengali Vegetable Chop Recipes for 2024

vegetable chop recipe 

Vegetable chop is a delightful bengali snack recipe that tantalizes the taste buds with its unique blend of flavours and textures made with a combination of vegetables such as beetroot, carrots and potatoes which are boiled and mashed and flavoured with a mix of spices which include garam masala and red chili powder and sometimes sugar is also added to enrich the taste with a subtle sweetness.

The mixture is then shaped into oval or round and coated with breadcrumbs for a satisfying texture and deep fried to golden brown, the outer layer is crispy while the inside remains soft and packed with the goodness of vegetables and roasted peanuts are also added to the vegetable mix to get a delightful crunch that contrasts with the softness of the mashed veggies.

vegetable chop are typically served hot and accompanied by a variety of condiments such as tangy tamarind chutney, spicy mustard sauce(kasundi) or a simple tomato ketchup, they can be enjoyed as a snack on their own or as part of a larger meal with their rich flavour and hearty texture, vegetable chop is not only a treat for the palate but also a nourishing choice for a snack.

Ingredients needed for vegetable chop 

1. Carrots
2. Beetroot 
3. Cumin seeds 
4. Coriander seeds
5. Cinnamon sticks 
6. Cardamom
7.  Black pepper 
8. Ginger and green chilies paste 
9. Flour (maida)
10. Coriander leaves
11.  Salt
12. Turmeric powder 
13. Mustard oil 
14. Bread crumbs 
15. Peanuts 

Pre preparation tips 

1. Grate the beetroot and the carrots so that they get boiled easily.

Grated beetroot and carrots

2. Boil two big halved potatoes after peeling the skin

3. Take a dry kadhai and fry the cumin and coriander seeds along with cinnamon sticks, cardamom and black pepper and grind them into a powder.

Making bhaja masala

4. Grate the boiled potatoes together.

Grated boiled potatoes

5. Take a kadhai and heat some mustard oil and then roast some peanuts for vegetable chop.

Frying peanuts

Prepare the mixture for vegetable chop 

1. Take a kadhai and heat some mustard oil. 
2. When the oil is heated add 3 to 4 broken dry red chillies and Panchforon and fry for some minutes. 

   Frying dry red chilli and Panchforon

   
   
3. Now add the ginger and green chilies paste and fry for some minutes. 

   Adding ginger garlic paste

   
   
4. After that add the grated carrots and beetroot and fry nicely for some minutes, and don't add salt now. 

   Adding grated vegetables

   
   
5. When the carrots and beetroot are somewhat fried add salt and fry for some minutes until the vegetables become soft, if you add salt before frying  the vegetables will get mushy and will not get fried perfectly. 

   Adding salt after frying

   
   
6. Now add turmeric powder and fry together with the vegetables. And cover the kadhai for 3 to 4 minutes. 

   Adding turmeric powder

   
   
7. Now open the cover after the time gap and you will see that the vegetables have became soft and sticky, now add the grated boiled potatoes and mix with the vegetables for some minutes until they mix evenly. If this mixture is prepared perfectly then the chop will become perfect. 

   Adding the grated potatoes

   
   
8. Now add the fried peanuts and the masala which was prepared earlier and mix with all the ingredients. 

   Adding roasted peanuts and fried masala

   
   
9. Now add the coriander leaves and mix with the other ingredients. 

   Adding coriander leaves

   
   
10. The mixture is now ready so now take it on a dish and let it cool slightly.

Prepare the vegetable chop 

1. Take two bowl and in one bowl take some maida and add some water and make it to a thick consistency paste and in other plate take dry maida. 

2. Take some mixture and roll it into a smooth oval shape you can make any other shape as you like and prepare as many as possible from the mixture.

Shaping vegetable chops

3. Take a plate of bread crumbs 

4. First apply the dry maida coating.

Applying dry maida

5. Then apply the coating of wet maida paste.

Applying wet maida

6. Then apply with the coating of bread crumbs. Repeat the steps 4, 5 and 6 for all the vegetable chops. 

Applying breadcrumbs layer

Frying the vegetable chop 

1. Take a iron kadhai and heat some refined oil the oil should be enough so that the vegetable chops get immersed in the oil.

Heating refined oil

2. The temperature of the oil should be medium to low.

3. Now release the raw vegetable chop in rounds and fry until it gets a golden brown colour on both sides.

Frying the vegetable chops golden brown

4. After frying take the vegetable chop to the side so that the extra oil gets out and now take it on a dish with a newspaper so that the extra oil is absorbed by the paper.

The vegetable chop is now ready to be served..

Tips for Perfecting vegetable chop recipe 

• Always grate the beetroot and the carrots into pieces so that the vegetables get easily boiled in less time.
• Prepare the same fried masala which I have made for the vegetable chop, as it gives the flavour which vegetable chops usually have.
• Cook the mixture for vegetable chop until it is sticky, and use roasted peanuts in the mixture and also coriander leaves.
• Do not add salt before frying the vegetables as the vegetables will release their water and the mixture would become mushy and overboiled.
• Fry the vegetable chop in a oil with medium to low temperature so that the vegetable chops get evenly fried, frying in high temperature may get them burned from outside and remain uncooked from inside.
• Fry the vegetable chop in batches so that the oil do not get overcrowded which would result in uneven frying.
• Always try to remove the excess oil after frying by taking them at the side of the kadhai and then on a plate with a paper so that the paper absorbs the excess oil.

Serving vegetable chop

Here are some serving suggestions to enhance your experience with vegetable chop:

1. You can enjoy vegetable chop with tomato ketchup which adds a sweet and tangy flavor to the crispy chops.

2. You can also serve vegetable chop with mint chutney for a refreshing and herby taste.

3. Vegetable chop can also be enjoyed with kasundi which is a traditional Bengali sauce made with mustard paste, also called as mustard sauce.

4. You can also serve with a simple salad of thinly sliced onions, green chilies and a sprinkle of salt adding a crunchy and sharp contrast.

5. Vegetable chop can also be served with cucumber raita, the coolness of the cucumber raita balances the heat from spices in the chop.

6. You can also serve vegetable chop with a side of fresh green salad for a light and healthy option.

Health benefits of bengali vegetable chop

vegetable chop is not not only delicious but also offers several health benefits when prepared with care, here are some benefits:

1. The vegetable chop are rich in vegetables as it is made with beetroot, carrots and potatoes, this is a good source of nutrients.

2. The high fiber content from the vegetables helps in digestion and maintains gut health.

3. Beetroot and carrots are known for their antioxidant properties which can help in fighting free radicals.

4. These vegetables are also rich in vitamin A and vitamin C which are important for immune function and skin health.

5. The carbohydrates from potatoes provide energy making vegetable chop a satisfying snack.

But it is important to know that while vegetables are healthy but deep frying can add a significant amount of fat and also oil is not so good for health, so vegetable chop should be consumed in moderation.

Conclusion 

In conclusion, the bengali vegetable chop is more than just being a snack it is a delicious expression of the rich culinary heritage of the Bengalis. Each bite of vegetable chop offers a symphony of flavours, from the light sweetness of the beetroot to the gentle heat of the spices which are all encased in a crispy breadcrumb coating. Whether enjoyed on a rainy evening with a cup of tea or served as a part of festive feast, these chops are a testament to the creativity and diversity of bengali cuisine they remind us that food is not just sustenance but also a art form capable of bringing up memories and also people together. So next time you savor a vegetable chop remember that you are not just tasting a dish but experiencing a piece of bengali culinary creativity.

Other recipes from my blog 

• Bread pakora recipe
• Echorer kalia recipe
  
• Bengali shukto recipe
  
• Village style chicken curry
  

FAQ'S 

What is a bengali vegetable chop?

A vegetable chop is a popular street food snack all over Bengal, it is made with a mix of vegetables like beetroot, carrots and potatoes which are seasoned with spices and coated in breadcrumbs and then deep fried until golden brown it is known for its crispy exterior and flavourful moist interior.

What are the key ingredients in a bengali vegetable chop?

The key ingredients include beetroot, carrots, potatoes, roasted peanuts for the filling. Spices like bhaja masala(roasted spice mix), red chili powder and also ginger and green chilies are added for flavour. The mixture is then shaped into ovals, coated with breadcrumbs and deep fried.

Is vegetable chop vegan?

Yes the traditional recipe for vegetable chop is completely vegan as it uses vegetables and spices without any animal products. However the the type of oil used for frying should be vegan friendly.

Can bengali vegetable chop be made ahead of time?

Absolutely, you can prepare the vegetable mixture and shape the chops ahead of time. They can be stored in the refrigerator or can be even frozen, when you want to eat vegetable chop simply fry them until golden brown, this makes them a convenient option for parties or snacks.

Thanks for reading....

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