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5 from 17 votes

Bengali Style Vegetable Chop

Bengali Style Vegetable Chop or vegetable croquettes is a popular street food from Bengal. Beetroot, carrot and potatoes are cooked along with spices and later the patties are coated with bread crumbs and deep fried until golden brown.
Prep Time20 mins
Active Time1 hr 30 mins
Course: Snack
Cuisine: Indian
Keyword: Bengali Recipes, Snack Recipes
Yield: 8 people
Author: Amrita


  • Wok


For Dry Roasted Spice Mix

  • 1 teaspoon Coriander Seeds
  • ½ teaspoon Cumin (Jeera) Seeds
  • 2 nos Dry Red Chilli
  • ½ teaspoon Fennel Seeds
  • 6-8 nos Whole Black Peppercorn
  • 1 inch Cinnamon
  • 1-2 nos Cardamom

For Chop Mixture

  • 1 no Beetroot, medium size
  • 1 no Carrot, medium size
  • 2 nos Potatoes, medium size
  • 2 tablespoon Peanuts, dry roasted and crushed
  • teaspoon Ginger (grated)
  • 1 tablespoon Refined Oil
  • ½ teaspoon Sugar
  • tablespoon Dry Roasted Spice Mix
  • Salt to taste

For Outer Shell

  • 2 tablespoon Corn Flour
  • Salt to taste
  • 1 cup Bread Crumbs
  • 2-3 cups Refined Oil
  • ½ teaspoon Black Salt


Making of Dry Roasted Spice Mix

  • Take all the whole spices in a wok and dry roast them. Avoid burning them.
  • Allow them to cool.
  • Then grind the spices to make powdered Spice mix and keep aside.

Making of Chop Mixture

  • Peel and cut the potatoes, beetroot and carrots in medium size cubes.
  • Now take the vegetables cubes in a pressure cooker with 1 cup of water and pressure cook up to two whistles.
  • Drain the water and allow them to cool for some time.
  • Mash beetroot, carrot and potato pieces together.
  • Now heat 1 tablespoon of oil and add grated ginger into it.
  • Then add the grated and smashed vegetables into it and mix well.
  • Next add dry roasted spice mix, crushed peanuts, sugar and salt to taste.
  • Stir well until the moisture goes off completely and allow it to cool.

Making of Chop

  • Take corn flour and a pinch of salt in a bowl and add little water (approx 1 cup) to make a batter.
  • On the other hand, spread the bread crumb in a plate and add little salt into it and mix well.
  • Once the chop mixture is cool, divide the mixture in equal portion and each portion should be big lemon size.
  • Take each portion and give them your desired shape (cylindrical or round)
  • Now dip each of chop into corn flour mixture and coat nicely with bread crumbs.
  • Repeat the coating once again that mean again dip in corn flour batter and coat with bread crumbs.
  • After the coating store the chops in refrigerator for at least 30 minutes.
  • Now heat oil in a wok and deep fry each chops under medium flame until properly golden brown in color.
  • Take them out from the oil in a kitchen towel to absorb the extra oil.
  • Sprinkle some black salt on top and serve hot.


  • Boiled vegetables should not contain extra water.
  • If you are unable to mash the beetroot, then grate the boiled beetroot and add. 
  • Chop mixture should not contain any moisture.
  • While frying the chops avoid adding too many at a time.
  • Avoid frying them on high heat, otherwise chop will burn.