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Kolkata Style Vegetable Chop

by Shyamali Sinha

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 in Bengali wedding menu! 

Crispy crumbs outside and red flavourful stuffing inside, this is 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 to 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 Vegans or vegetarian diet but an omnivorous 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 Vegetable Chop

Potato- I do recommend to use a less starchy potato. I prefer to use the Kipfler potato. They have low starch content, 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 biscuits 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 recipe, check the recipe card!

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