Vegetable Chop | Kolkata/Bengali Street Style Veg Cutlet Recipe | Easy Evening Tea-Time Snack Recipe

Learn how to make a Kolkata street style Vegetable Chop of the perfect flavour and texture. Bengalis look forward to nothing more on winter evenings than a batch of this delicious vegetable chop with a cup of sweet and milky ginger tea. This recipe uses a unique and perfect blend of spices that gives it an authentic taste and flavour. It is also no onion/garlic recipe.
This popular and easy to make Bengali vegetarian snack is enjoyed with a simple salad of onion and cucumber, and a dollop of Kasundi (Bengali Mustard Sauce) and some Tomato Ketchup (optional). This Vegetable Chop is crunchy from the outside and moist from the inside, and rather sweet in taste. Besides, it is loaded with the goodness of seasonal winter vegetables like beetroot and carrot.
Do try out this yummy vegetable chops at home and let me know how it turned out in the comments section below.

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INGREDIENTS
==============

Bhaja Gorom Moshla -
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Dry Red Chillies - 2 pc.
Bay Leaf - 1
Black Cardamom - 1
Green Cardamom - 2
Cinnamon (1 inch) - 1 pc.
Cloves - 5-6 pc.
Whole Black Peppers - 1/2 tsp

Refined Oil - 2 tbsp
Panch Phoron - 1 tsp
Green Chilli - 1 chopped
Ginger paste - 1 tsp heaped
Coconut (finely chopped) - 1 and 1/2 tbsp
Peanuts (roasted, peeled and cut into halves) - 2 tbsp
Carrot - 1 medium, thinly cut
Beetroot - 1 medium, thinly cut
Potato - 4-5 medium (boiled, peeled and grated)
Salt to taste
Sugar - 1 tbsp
Coriander Leaves (finely chopped) - 1 and 1/2 tbsp

For Coating -
Refined Flour - 2 tbsp
Cornflour - 1 tbsp
Salt - 1/2 tsp
Water as per requirement
Breadcrumbs - 1 cup

To Cook -
Refined Oil - to deep fry
Black Salt - 1/2 tsp

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