Bengali Veg Chop Recipe Easy and Crispy Snack Guide

Bengali Veg Chop is a beloved street food snack that perfectly captures the essence of Bengal’s rich culinary heritage. This deep-fried delight is essentially a spiced vegetable cutlet coated with a crisp breadcrumb layer, making it irresistibly crunchy on the outside and soft, flavorful on the inside.

Whether you’re craving a mid-afternoon snack or want to impress guests with a unique appetizer, Bengali Veg Chop fits the bill beautifully. The combination of mashed potatoes and mixed vegetables, infused with aromatic spices and herbs, offers a delightful burst of flavors in every bite.

This recipe is simple enough for beginners yet authentic enough for seasoned cooks seeking an homage to traditional Bengali flavors. Plus, it’s completely vegetarian, making it a versatile option for any diet.

If you love exploring regional Indian snacks or want to add a crispy, savory treat to your repertoire, this recipe will quickly become a favorite.

Why You’ll Love This Recipe

Bengali Veg Chop is a fantastic blend of textures and tastes. The crispy outer coating contrasts beautifully with the soft, spiced vegetable filling.

It’s packed with wholesome ingredients like potatoes, carrots, peas, and aromatic spices, making it nutritious as well as delicious.

This recipe is perfect for those who adore traditional Indian snacks but want a recipe that is easy to prepare at home. It’s customizable, allowing you to tweak the spice levels and vegetable combinations to suit your preferences.

Furthermore, Bengali Veg Chop is an excellent party appetizer or teatime snack, sure to impress your friends and family.

For those interested in other unique snacks, you might also enjoy our Lump Of Coal Recipe or try the fantastically soft Magic Dough Recipe for your next baking adventure.

Ingredients

• 4 medium-sized potatoes (boiled and mashed)
• 1/2 cup green peas (boiled)
• 1 medium carrot (finely chopped and boiled)
• 1 small onion (finely chopped)
• 2 green chilies (finely chopped, adjust to taste)
• 2 tbsp fresh coriander leaves (chopped)
• 1 tsp ginger paste
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tbsp mustard oil (or vegetable oil)
• Bread crumbs for coating
• 1/2 cup all-purpose flour (for batter)
• Water as needed for batter
• Oil for deep frying

Equipment

• Large mixing bowl
• Frying pan or deep fryer
• Potato masher or fork
• Knife and chopping board
• Bowl for batter preparation
• Slotted spoon
• Paper towels (for draining excess oil)

Instructions

1. Prepare the vegetables: Boil the potatoes, green peas, and carrot until soft. Peel and mash the potatoes thoroughly in a large bowl.
2. Mix the filling: Add the boiled peas and carrots to the mashed potatoes. Stir in finely chopped onion, green chilies, ginger paste, and fresh coriander leaves.
3. Spice it up: Sprinkle in garam masala, cumin powder, red chili powder, turmeric powder, and salt. Mix everything well to combine all the flavors evenly.
4. Add oil: Pour in the mustard oil and mix again. Mustard oil gives this chop its distinctive Bengali flavor and aroma.
5. Shape the chops: Take small portions of the mixture and shape them into flat, round patties, about 2-3 inches in diameter. Place them on a plate.
6. Prepare the batter: In a bowl, mix all-purpose flour with enough water to make a smooth, thick batter (similar to pancake batter).
7. Coat the chops: Dip each patty into the batter, then roll it in bread crumbs to coat evenly. This double layer ensures a crispy exterior.
8. Heat oil: Heat oil in a deep frying pan on medium heat. To check if oil is ready, drop a small bit of batter; it should sizzle and rise to the surface immediately.
9. Fry the chops: Carefully slide in the coated patties and fry until golden brown and crisp on both sides. This should take about 3-4 minutes per side.
10. Drain excess oil: Remove the chops with a slotted spoon and place them on paper towels to drain excess oil.
11. Serve hot: Enjoy your Bengali Veg Chop fresh with green chutney or ketchup.

Tips & Variations

For an extra burst of flavor, try adding finely chopped ginger or a pinch of chaat masala to the filling.

If you prefer a gluten-free version, substitute all-purpose flour with chickpea flour (besan) for the batter and use gluten-free breadcrumbs.

To make the chops more filling, you can add finely chopped boiled beans or corn kernels to the mixture. Some people also like adding grated cheese inside the chops for a gooey surprise.

Try pan-frying instead of deep-frying for a lighter version, but the texture will be slightly different.

Nutrition Facts

Serving Suggestions

Bengali Veg Chop pairs wonderfully with a variety of dips and sides. The classic choice is green coriander chutney or tamarind-date chutney, which adds a tangy and fresh contrast to the fried snack.

You can also serve it alongside a hot cup of chai for an authentic Bengali teatime experience. For a more substantial meal, accompany the chops with a simple salad or a bowl of Kosher Sushi Salad.

For a fusion twist, try serving these chops with your favorite pasta sauce or even a dollop of yogurt mixed with mint and spices.

Conclusion

Bengali Veg Chop is an absolute treat that brings together the vibrant flavors and textures of traditional Bengali street food in your own kitchen. With its crispy exterior and spicy, comforting filling, it’s an ideal snack for any occasion.

Whether you’re serving it as an appetizer or enjoying it with your evening tea, this recipe promises to delight your taste buds and impress guests.

Easy to customize and quick to prepare, it’s a recipe that deserves a permanent place in your culinary collection. If you love experimenting with Indian snacks, don’t miss our Jamaican Minced Beef Recipes for another flavorful adventure.

Happy cooking and enjoy every crispy bite!

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