Vegetable chop

It’s mid November, the onset of winter season. This is the time when we get to see lots of fresh vegetables in the market and more number of veg dishes on our dining table. I’m a Bengali and I have noticed that people from my community  are attracted towards fried snacks like chops, cutlets, pakoras, samosas, etc., more in the winter season than any other time of the year. We enjoyed the cold evenings with a steaming hot cup of tea along with some hot fried bites. One of these snacks, is the vegetable chop or vegetable cutlet, which is more enjoyed in the winters than any other time of the year.  So, today I am writing the recipe of vegetable chop or cutlet.


Beetroot 3 medium sized, grated

Carrot 2 medium sized, grated

Potato 2 medium sized, boiled and mashed

Onion 1 small, chopped 

Green chilli 3 or 4 chopped 

Ginger 1 tbsp grated

Peanuts 1 tbsp, fried and split into halves 

All purpose flour or maida about 1 cup

Bread crumb about 2 cups 

Fennel seeds 1 tsp

Roasted curry spices powder 1 and 1/2 tsp

Garam masala powder 1 tsp

Red chilli powder 1/2 tsp

Black pepper powder 1/2 tsp

Salt as per taste

Sugar as per taste. Since this chop is a little sweeter in taste, the amount of sugar should be a little more than that of salt

Oil 1 tbsp + enough oil for deep frying the chops


  • Heat 1 tbsp oil in a kadhai at medium low flames and temper it with the fennel seeds. Then, add the chopped onion and stir and fry until it becomes translucent 
  • Now, add the grated ginger and chopped green chillies and sauté for few seconds
  • next, add the grated beetroot and carrots, add a little bit of salt and stir and cook for about 2 minutes. After 2 minutes, again add a little more salt, mix well and cover and cook untill the beetroot softens. Do not add all the salt at once
  • now, once the beetroot and carrots gets cooked well, add the mashed potatoes and mix well with other ingredients. Keep on stirring and mixing untill you get an even mixture 
  • now, add the fried peanuts and mix well. At this stage, check the salt and adjust as per taste
  • next, add the sugar, roasted curry spices powder, garam masala powder, and stir and mix well with all the other ingredients. Cover and switch off the flames. Allow the vegetable mixture to cool down completely 
  • now, in a mixing bowl, take the all purpose flour, red chilli powder, black pepper powder, about 1 tsp of salt and mix well. Now, add water little by little with constant mixing to form a thick batter
  • once the vegetable mixture has cooled down, divide it into small and equal portions of size of your choice. Then, shape these portions according to your choice. It could be shaped  like a circular patty, flattened rhombus, or like that of a capsule. I gave it the shape of a capsule, as in our place these chops are mostly found in this shape
  • now, take these chops one at a time, dip them into the batter and then, roll them over the bread crumbs. Do this process one more time, first dip into the batter and then roll over the bread crumb.
  • this way, ready all the chops and keep them in the fridge for about an hour. After an hour, heat enough oil in a deep kadhai at medium high flames. Once the oil becomes hot, reduce the flames to medium low
  • now, drop in the chop into the hot oil one by one and fry them evenly from all sides until they turn brown in colour. Take them out into a plate lined with some kitchen paper to soak in the extra oil
  • vegetable chop is ready. Serve it hot with some kasundi or mustard sauce and tomato ketchup. These cutlets can also be served as a starter.

Sweet corn salsa


Sweet Corn kernels 2 cups boiled

Onion 1 medium sized chopped

Tomato 1 medium sized chopped

Green chilli 2 or 3 chopped

Capsicum 1/2 cup chopped

Fresh coriander leaves 1/4 of a cup chopped

Juice of 1/2 of a lemon

Roasted cumin powder 1/2 tsp

Red chilli powder 1/2 tsp

Black pepper powder 1/2 tsp

Chat masala 1/2 tsp

Black salt 1/2 tsp

Salt 1/4 tsp or as per taste

Melted butter 1 tbsp


  • take the corn kernels in a mixing bowl and add in it, the melted butter and mix well such that the kernels get well coated with butter
  • then add the onions and mix well. This way add all theveggies one by one and mix well each time
  • then add the dry ingredients except the salt and mix well
  • at last add the lemon juice and salt and give a good mix
  • microwave this mixture for 1 minute and serve hot.

Kolkata special chaat Ghugni


Dried whole yellow peas 250 gm soaked in water overnight

Potatoes 2 medium sized peeled

Onion 1 large sliced

Ginger paste 2 tsp

Garlic 3 or 4 cloves crushed

Green chilli 4 or 5 slit

Tomato 1 large chopped

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Bay leaf 1

Whole dry red chilli 1

Cumin seeds 1 tsp

Salt 1 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp




  • Take the peas along with the whole peeled potatoes, 1/2 tsp salt and water in a pressure cooker and pressure cook them to 2 whistles at high flames
  • heat the oil in a kadhai at medium flames and once hot, temper it with the whole spices and a pinch each of turmeric and red chilli powder
  • to this add the sliced onion and fry till they turn golden brown. Then add the chopped tomatoes and green chillies and sauté and cook till the tomatoes gets mushy
  • while the tomatoes are getting cooked, take out the boiled potatoes and cut them into medium cubes and set aside
  • Once the tomatoes gets cooked well, now add the ginger and garlic and sauté till the raw smell disappears
  • then add the remaining turmeric and red chilli powder and mix well and sauté for few seconds. Then add the cumin powder, coriander powder, remaining salt and mix well and sauté for few more seconds. If the masala gets too dry, add a tbsp of water and mix
  • in this add the cubed potatoes and mix well with the masala and sauté and cook for about a minute or till oil separates from the masala
  • at this point, empty all the contents of the pressure cooker in the kadhai and increase the flames to high. Mix well and bring to a boil. Once the water starts boiling, reduce the flames to medium low and cover and cook for about 10 to 15 minutes with occasional stirring
  • after the cookin time is over, remove the cover, check the salt of the gravy and add a little salt if required. Then add the sugar and mix and stir well.
  • Ghugni is ready to be served hot. Top it with some chopped onion, green chilli, fresh coriander leaves, a pinch of chat masala, a pinch of black salt and some tamarind water and enjoy.

Salty namkeen



Refined flour or maida 6 tbsp

Kalonji or black cumin 1 tsp

Salt 1 tsp

Sugar 1/2 tsp

Black pepper powder 1 tsp optional

oil 1 and 1/2 tbsp + enough oil for deep frying the namkeens




  • take all the dry ingredients in a mixing bowl and mix well
  • to this add 1 and 1/2 tbsp oil and rub it well with the dry mixture
  • now add little by little water to the mixture and keep mixing and kneading the maida to form a dough. The dough should be little harder than the normal puri dough
  • now brush some oil on the dough and cover and let it rest for about 15 to 20 minutes
  • once the resting time is over, again knead the dough for few seconds.
  • divide the dough into equal parts of size of your choice and roll them into a roti one by one. The rotis should neither be too thick nor too thin
  • now with the help of a knife, cut the rotis to make small barfis out of them
  • Now heat enough oil in a kadhai at medium high flames. Once hot, fry the namkeens part by part untill they turns light brown. Do not overcrowd the namkeens while frying.
  • adjust the flames from medium high to medium low as per need or the namkeens will either be less fried or it may be burnt
  • once all the namkeens are fried, let them cool down and enjoy as an evening snacks along with tea or coffee
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