Vegetable Chop|Veg Chop Kolkata-style|Vegetable Cutlet|Beetroot r…

On this recipe for Bengali vegetable chop (typically referred to as beet chop or veg cutlet), we recreate the favored and beloved Kolkata road meals. The primary ingredient of this straightforward Bengali veg recipe is beetroot, which lends the chop its attribute vibrant maroon color. Apart from that, this recipe additionally makes use of a novel mix of spices. Observe this video to learn to make a Kolkata-style vegetable chop of the proper texture and flavour.

Bengalis stay up for nothing extra on winter evenings than a batch of hot-off-the-oil fried snack and a cup of candy, milky tea. One such snack is the scrumptious (might we even say nutritious?) Kolkata-style vegetable chop. Greatest championed by patrons of roadside shacks, ‘telebhaja dokan’, and cabins, this well-liked and easy-to-make Bengali vegetarian snack is loved with a easy salad of onions and cucumbers, and a dollop of kasundi. Stuffed with the goodness of the seasonal beetroots and carrots, each of that are winter greens in Bengal, the vegetable chop (or veg cutlet) is crunchy on the skin, comfortable on the within, and relatively candy to style. It’s a landmine of flavour and texture, which come from the veggies, spices, and nuts used.

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“Shonajhuri” composed by Bemanan for Bong Eats

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