Bengali Food Recipe Vegetable Chop: Easy Homemade Guide

If you’ve ever strolled through the bustling streets of Kolkata or visited a Bengali home during the festive season, you know the irresistible allure of the Bengali vegetable chop. This beloved snack is a vibrant medley of root vegetables, beetroot, and earthy spices, coated in a crunchy shell and deep-fried to golden perfection.

Each bite is a celebration of flavor and texture—crisp outside, tender and aromatic inside. Whether you’re craving a teatime accompaniment or a show-stopping party appetizer, this recipe captures the essence of Bengali comfort food at its finest.

In this blog post, I’ll guide you step-by-step through the traditional process of making authentic Bengali vegetable chops. From prepping the vegetables to shaping, breading, and frying, you’ll learn all the secrets for achieving that signature taste and crunch.

Even if you’re new to Indian or Bengali cooking, you’ll find this recipe accessible, rewarding, and endlessly customizable. Let’s bring a little taste of Bengal to your kitchen!

Why You’ll Love This Recipe

• Vibrant flavors: The combination of beetroot, carrots, potatoes, and spices creates a sweet, earthy, and spicy filling that is truly unique.
• Crispy coating: The double breading ensures a shatteringly crisp shell that contrasts beautifully with the soft interior.
• Perfect for gatherings: Serve these chops at parties, picnics, or as a festive snack—they’re always a hit!
• Vegetarian & vegan friendly: This recipe contains no animal products and can easily be made vegan.
• Make-ahead friendly: Prepare and freeze the chops in advance, then fry when you’re ready to serve.
• Customizable: Swap out vegetables or add nuts and raisins for your own twist.

Ingredients

Equipment

• Large saucepan or wok: For sautéing the filling
• Mixing bowls: For combining ingredients and making the slurry
• Potato masher or fork: For mashing boiled potatoes
• Grater: For beets and carrots
• Slotted spoon: For frying and draining chops
• Deep frying pan or kadai: For frying the chops
• Kitchen paper towels: For absorbing excess oil
• Plates/trays: For shaping and breading

Instructions

1. Prepare the vegetables:
   • Boil the potatoes until fork-tender, peel, and mash them. Set aside.
   • Peel and grate the beetroot and carrot.
   • If using fresh peas, blanch them in boiling water for 2-3 minutes. If frozen, thaw and rinse.
2. Cook the filling:
   • Heat 2 tbsp oil in a large pan over medium heat.
   • Add chopped onion, sauté until translucent.
   • Add grated ginger and green chili; cook for 30 seconds.
   • Add grated beetroot, carrot, and green peas. Sauté for 5-7 minutes, stirring frequently until the vegetables are half-cooked and excess moisture evaporates.
3. Season and combine:
   • Add mashed potatoes, crushed peanuts, raisins, bhaja masala (or garam masala), red chili powder, salt, and sugar.
   • Mix thoroughly and cook for another 4-5 minutes, stirring, until the mixture comes together as a thick, cohesive mass.
   • Turn off the heat and stir in chopped coriander.
   • Allow to cool to room temperature.
4. Shape the chops:
   • With lightly oiled hands, divide the mixture into 10-12 equal portions.
   • Shape each into a cylinder or oval (classic chop shape), about 2-3 inches long and 1 inch thick.
   • Place on a tray and chill for 20-30 minutes (optional but helps hold shape).
5. Prepare the coating:
   • In a bowl, whisk the flour with enough water to make a smooth, thin slurry (like pancake batter).
   • Spread bread crumbs onto a plate.
6. Bread the chops:
   • Dip each shaped chop into the flour slurry, letting excess drip off.
   • Roll immediately in bread crumbs to coat evenly. For extra crunch, repeat this step for double breading.
   • Arrange the breaded chops on a tray. Chill for 10-15 minutes to set the coating.
7. Fry the vegetable chops:
   • Heat oil in a deep frying pan or kadai to 350°F (175°C). The oil should be hot but not smoking.
   • Fry chops in batches, turning occasionally, until golden brown and crisp on all sides (about 3-4 minutes per batch).
   • Remove with a slotted spoon and drain on paper towels.
8. Serve hot:
   • Enjoy your Bengali vegetable chops warm, with kasundi (Bengali mustard sauce) or tomato ketchup, and a side of fresh salad.

Tips & Variations

• Bhaja masala: To make this at home, dry roast 1 tbsp each cumin and coriander seeds, 2-3 dried red chilies, and 1/2 tsp black peppercorns. Cool and grind to a powder. Store in an airtight jar for up to a month.
• Make it vegan: The recipe is naturally vegan; just be sure your bread crumbs are egg- and dairy-free.
• Bake or air-fry: For a healthier version, brush breaded chops with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. Or air-fry at 375°F (190°C) for 12-15 minutes until golden.
• Nut-free: Omit peanuts if you have allergies or replace with roasted sunflower seeds for crunch.
• Stuffed version: Tuck a few raisins and a peanut inside each chop for a delightful surprise in every bite.

• Pro Tip: Chilling the shaped chops before frying helps them hold together and form a crispier crust.

• Experiment with other root vegetables like sweet potato or add grated coconut for a traditional touch.
• If you love hearty vegetable appetizers, check out our Croquettes Recipe Vegetarian: Easy & Delicious Ideas for more inspiration!

Nutrition Facts

Note: Nutrition will vary depending on exact size, ingredients, and frying method.

Serving Suggestions

• Serve hot, with kasundi (Bengali mustard sauce) for authentic flavor, or use any spicy mustard dip.
• Pair with fresh cucumber-onion salad and lemon wedges for a refreshing contrast.
• As part of a festive platter, serve alongside other snacks like samosas or pakoras.
• Make it a meal: Serve with Vegetable Alfredo Recipes for Creamy, Healthy Dinners or a hearty Low Calorie Vegetable Soup Recipe for Healthy Eating.
• Pack them in lunchboxes—they taste delicious at room temperature too!

Conclusion

Making Bengali vegetable chop at home is more than just preparing a snack—it’s a way to connect with the culinary soul of Bengal. The process of cooking, shaping, and frying these vibrant, aromatic patties fills your kitchen with warmth and nostalgia.

Whether you’re introducing your loved ones to the flavors of Kolkata or satisfying your own cravings, this recipe never fails to delight.

Don’t be afraid to experiment with the vegetables and seasonings to suit your personal taste. The beauty of this dish is its versatility and the joy it brings to any occasion.

If you enjoyed this recipe, you might also love our Vegetable Crackers Recipe for Healthy Homemade Snacking or explore global flavors with these Peruvian Vegetable Recipes for Flavorful Healthy Meals. So fire up your skillet, gather your ingredients, and bring a little Bengali magic to your home!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bengali Vegetable Chop”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A popular Bengali snack, these vegetable chops are crispy on the outside and filled with a spicy, flavorful vegetable mixture. Perfect for tea time or as an appetizer.”, “prepTime”: “PT30M”, “cookTime”: “PT30M”, “totalTime”: “PT1H”, “recipeYield”: “8 chops”, “recipeIngredient”: [“2 medium potatoes, boiled and mashed”, “1 medium beetroot, boiled and grated”, “1 medium carrot, grated”, “1/2 cup green peas, boiled”, “1 tablespoon ginger paste”, “2 green chilies, finely chopped”, “1 teaspoon roasted cumin powder”, “1/2 teaspoon garam masala”, “Salt to taste”, “1 cup breadcrumbs”, “2 tablespoons cornflour”, “Oil for deep frying”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat 1 tablespoon oil in a pan and add ginger paste and green chilies.”}, {“@type”: “HowToStep”, “text”: “Add grated beetroot, carrot, and boiled peas; saut\u00e9 for 3-4 minutes.”}, {“@type”: “HowToStep”, “text”: “Add mashed potatoes, cumin powder, garam masala, and salt; mix well.”}, {“@type”: “HowToStep”, “text”: “Cook the mixture until dry, then let it cool.”}, {“@type”: “HowToStep”, “text”: “Shape the mixture into oval chops.”}, {“@type”: “HowToStep”, “text”: “Mix cornflour with a little water to make a slurry.”}, {“@type”: “HowToStep”, “text”: “Dip each chop in the slurry, then coat with breadcrumbs.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a deep pan and fry the chops until golden brown.”}, {“@type”: “HowToStep”, “text”: “Drain on paper towels and serve hot.”}], “nutrition”: {“calories”: “120 kcal per chop”, “proteinContent”: “3g”, “fatContent”: “5g”, “carbohydrateContent”: “18g”}}