Kolkata-style vegetable Chop is not only a famous Bengali street food of Calcutta, but during winter months, it used to be a typical appetiser on Bengali wedding menus!
Crispy crumbs outside and red-flavourful stuffing inside make this perfect finger food for passing around at parties! This prep-ahead finger food is ideal for afternoon tea time, too! So don’t pay a fortune for all those bland, frozen finger foods when you can make them easily at home and freeze them for a couple of months!
Vegetable chop
Vegetable chops are perfect not only for those who follow Vegan or vegetarian diets but also for those who are omnivorous and will love them too!
It’s economical. When the beetroot, carrot, potato and peas are in the season, you will get them at an affordable price.
Serve them with a Bengali condiment called Aam Kasundi or Mango Kasundi, Tomato ketchup and cucumber slices.
What you need to make Kolkata Style Vegetable Chop
Potato- I recommend using a less starchy potato. I prefer to use the Kipfler potato. They have low starch content and are suitable for binding!
Vegetables- Grated carrot and beetroot are best for this recipe to get a good taste and texture.
Flavour- freshly made dry roasted Bhaja moshla is the star of this recipe.
Crust- for crispy chops, toast the bread crumbs or use salty biscuit crumbs.
Making of Kolkata Style Vegetable Chop
Making of Kolkata Style Vegetable Chop
Making of Kolkata Style Vegetable Chop
Check the recipe video, and for step-by-step written recipes, check the recipe card!
Still hungry? Want to make more delicious memories?
Subscribe to our Youtube channel and follow us on Instagram, Facebook.
Comments