Every Bengali knows that ‘Chop’ is a tea time snack and the perfect accompaniment to a cup of tea! Just the mention of ‘Maacher Chop’, ‘Alur Chop’, ‘Mochar Chop’, ‘Mutton Chop’ or ‘Dimer Chop or Dimer Devil’ can make us salivate. However, this identity of a ‘chop’ is not so readily apparent to others. In fact westerners often confuse it with cuts of meat like lamb chops and pork chops. But we Bengalis all know that chop, cutlet and fry, fall in the ‘Telebhaja’ category of savory treats! For those that may be unfamiliar with the Bengali chop, it is basically a croquette, usually coated with bread crumb and fried. Today’s post is all about much loved ‘Vegetable Chop’ with its signature beetroot-red filling. This recipe comes from my Maa, and I swear that it is very easy and really delicious to eat! With some planning you can cook the vegetables beforehand and make the croquettes and refrigerate them for 4-5 days. That way you can fry up some as needed and enjoy them with a cup of Tea or Coffee!
Ingredients for making 10-12 croquet
- Beetroot – 1 ½ (Large)
- Carrots – 1(Large)
- Potato – 1 (Medium)
- Green Peas – ½ cup shelled
- Onion – 1 (Chopped)
- Ginger Paste – 1 tsp
- Garlic – 1 tsp (Chopped)
- Green Chilli – 2 (Chopped)
- Cornflour – 1 Tbsp
- Bread Crumbs – For coating
- Mustard Oil – 2 Tbsp + for deep frying
- Sugar – ½ tsp
- Salt – Acc to taste
- Raisins – 2 tsp
- Peanuts – 2 Tbsp
- Garam Masala Powder – ½ tsp
- Bhaja Masala – 1 tsp (Dry roasted cumin and dry red chilli powder)
- Chopped Coriander Leaf – 2-3 tsp
- Take the vegetables (beetroot, carrots, potato) peel them and pressure cook them.
- Take a pan and heat 1 Tbsp of mustard oil, once it reaches the smoking point add the peanuts and fry them. Remove and keep aside.
- Now in the same oil add sliced onion. Fry the onion till it become translucent.
- Add the ginger paste, garlic paste and chopped green chilli.
- Mash the boiled vegetables together. Now add the mashed vegetables and peas to the pan. Mix well.
- Add sugar and salt (this chop is slightly sweet in taste).
- Cook in slow flame. Add 1Tbsp of bread crumbs to the mix. This helps in binding. Once the mix start leaving the sides of the pan you know it’s done. Once you add the bread crumbs to the vegetables you have to continuously stir it.
- Add raisin, fried peanut and chopped coriander leaf.
- Once done remove it on a plate. Let it cool. Add the ‘Bhaja Masala’ and garam masala powder to the mixture.
- Then shape the mixture acc to your choice.
- Dip them in cornflour slurry and coat them with bread crumbs. Repeat the process.
- Once the coating is done keep it in the fridge for 10-15 minutes. Then fry it preferably in Mustard oil and enjoy with a good cup of tea.
~ Ingredients for making ‘Bhaja Moshla’:
- Dry Whole Red Chillie – 1, Cumin Seeds – 1 tsp
- Dry roast the red chillie and cumin seed in pan. Let it cool and then grind them in a grinder.