Kolkata Style Beetroot Chops

Come monsoons and my tastebuds start craving for all the chatpata fried stuff starting right from our very own comforting pakoras and bhajjis to spicy samosas and kachoris. While they make for an unmatched treat along with a cup of "garma garam adrak wali chai" (hot ginger tea) on a lovely rainy evening, just to add some variety to my list of monsoon snackers, this time I thought of getting away from the regular stuff and try something new.

I had heard of these delicious beetroot croquettes from my husband who spent almost 5 to 6 years of his childhood in Kolkata. The idea of using beetroot is what that instigated me (obviously because of its nutritional value and amazing color) and with lots of it readily lying in my refrigerator, I had another reason of actually trying out this popular delicacy from the streets of Bengal: the sweet & spicy Beetroot Chops, also famously referred to as Vegetable Chops in some parts of the region.

What I know so far is, they are traditionally served with Kasundi (tangy mustard sauce), since I did not have it, I relished them with our very own North Indian style coriander-mint chutney. Trust me, they were absolutely lip-smacking and got vanished in no time. If you too are looking for some delicious and healthy snack recipes this monsoon, go for it and I promise, you won't be disappointed. Also, for those seeking non-fried stuff, can simply bake these croquettes in oven instead of deep frying. 

Kolkata Style Beetroot Chops

Ingredients

Beetroot (medium sized) - 2
Carrot - 1
Boiled and mashed potato (medium sized) - 2
Peanuts (roasted/fried and coarsely crushed) - 1/4 cup
Green chilies (finely chopped) - 2
Ginger (grated) - 1 tsp
Raisins - a few
Chopped fresh coriander - a handful
Oil - 2 tbsp + for frying
Bread crumbs - 1/4 cup + for coating
Cornflour - 2 to 3 tbsp
Salt - as per taste
Chaat Masala - 1/2 tsp

For spice mix (Bengali Bhaja Masala)

Coriander seeds - 2 tsp
Dried red chilies - 2
Cumin seeds - 2 tsp
Fennel - 1 tsp
Cardamom - 2 to 3
Cloves - 2 to 3
Black peppercorns - 4 to 5
Cinnamon stick - 1 inch
Bay leaf - 1

Kolkata Style Beetroot Chops

Method

1. First dry roast the ingredients mentioned under the spice mix section and grind them to a fine powder. Keep aside for later use.
2. Next grate the carrot and beetroots.
3. Heat some oil in a pan. Once the oil is hot enough, add the grated ginger and saute till its raw flavor is gone. Now, put in the grated vegetables and saute on medium flame until they are tender.
4. Mix in salt, chaat masala and about a tbsp of spice mix.
5. Next, add the mashed potatoes and cook on low flame until all veggies are incorporated well.
6. In the end, mix in the peanuts and raisins. Switch off the flame and transfer the cooked veggies to a separate bowl and allow it to cool down to room temperature.
7. Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.
8. Grease your hands with some oil and pinch out equal lemon sized portions. Shape them the way you like.
9. Mix the cornflour with some water and make a thin slurry.
10. Dip the chops in the slurry and then coat with bread crumbs. For a more crunchy crust, double coat them with crumbs. Refrigerate the chops for about 30 minutes.
11. Heat oil in a wok for frying. Once the oil is moderately hot, slide the chops for deep frying. Do not overcrowd the wok. Fry the chops until you attain a nice golden crust on both sides.
12. Dish them out and serve hot with some chopped onions, lemon wedges and kasundi (the tangy mustard sauce). If kasundi is not available, serve with green chutney or tomato ketchup, whatever you can lay your hands on easily.

Kolkata Style Beetroot Chops

Pin here for later...

If you happen to make this recipe, kindly leave me a comment or a feedback. You can also share your recipe pics with me on Facebook; I would love to see your creations!!

- Anshu