Скачать или смотреть how to make Kolkata Beetroot Chop | बंगाल का मशहूर स्ट्रीट स्नैक | Chef Ajay Chopra | quick and easy

how to make Kolkata Beetroot Chop | बंगाल का मशहूर स्ट्रीट स्नैक | Chef Ajay Chopra | quick and easy

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Bring the authentic flavors of kolkata to your kitchen with this Kolkata-style Beetroot Chop a crispy, spicy, and mouthwatering street snack that is loved across Bengal. Whether you’re looking for a perfect evening snack, a tea-time companion, or a party starter.

Portions serving: 6-7 pax
Preparation time: 05 mins
Cooking time: 45 mins

Ingredients:

For beetroot chop dry masala:
Bayleaf 3 pcs
Dry red chilly 3 pcs
Black pepper 10-12 pcs
Cinnamon stick 1 inch
Green cardamom 3-4 pcs
Cloves 10-12 pcs
Saunf 1 tsp
Jeera 1 tsp

For beetroot chop:
Carrot 1 pc
Beetroot 2 pcs
Oil 1 tbsp
Dry coconut chopped 2 tbsp
Peanuts 1 tbsp
Panchporan masala ½ tbsp
Green chilly chopped 1 tsp
Ginger paste 1 tsp
Grated carrot and beetroot
Salt 1 tsp
Fried peanuts and coconut
Sugar ½ tsp
Potato boiled and peeled 4 pcs
chopped coriander 1 tsp
Ghee 1 tsp

Refined flour slurry as required
Bread crumbs as required

Oil for frying
Black salt for sprinkling

Method:

1. Grate the Vegetables
Start by peeling and grating fresh beetroot and carrot.
This forms the colorful, naturally sweet base of the filling.
Keep them ready for cooking.

2. Make the Spice Mix
Grind bay leaves, dry red chillies, black pepper, cinnamon, cardamom, cloves, saunf, and jeera into a coarse powder.
Unlike dry-roasted masalas, this version keeps the spices raw, allowing them to bloom fully when added into hot oil later.

3. Temper the Panchphoran
Heat oil in a pan and add panchphoran.
As the seeds crackle, immediately add finely chopped green chillies and ginger paste.
Sauté until fragrant and the raw aroma of ginger disappears.
This tempering sets the base of the filling.

4. Cook the Beetroot-Carrot Mix
Add the grated beetroot and carrot to the pan.
Stir well and cook until the mixture softens and the vegetables release their natural sweetness.
Season with regular salt at this stage.
Keep sautéing to avoid excess moisture.

5. Flavor and Enrich
Sprinkle the freshly ground spice mix into the pan and mix well so the vegetables absorb the bold flavors.
Add the fried peanuts and chopped dry coconut, giving crunch and nutty depth.
Balance with a small pinch of sugar.
Cook the filling until semi-dry and aromatic, then take it off the heat to cool slightly.

6. Prepare the Potato Binder
Mash boiled potatoes until smooth.
Add the beetroot-carrot mixture, fresh coriander, and a touch of ghee.
Mix until everything binds together into a firm yet moist mixture.
Check consistency—it should hold shape when pressed into patties.

7. Shape and Coat
Divide the mixture into equal portions and shape into oval or cylindrical chops.
Make a slurry of refined flour and water.
Dip each chop into the slurry, then roll in breadcrumbs for a uniform coating.
For extra crunch, repeat the process for a double coating.

8. Fry to Perfection
Heat oil in a deep kadhai. Fry the chops on medium flame until golden and crispy on all sides.
Keep the flame steady so the insides warm through while the outside crisps evenly.
Drain on absorbent paper.

9. Final Touch and Serve
Now comes the signature touch—sprinkle black salt lightly over the hot chops just before serving.
This instantly lifts the flavor and adds that authentic street-style punch. S
erve with kasundi mustard, tangy green chutney, or onion rings alongside hot chai.


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