Vegetable Chop

Kolkata-style, crumb-coated, vegetable cutlet made with winter vegetables like beetroot and carrots, and boiled potatoes.

  • Cooking time
    90 minutes
  • Calories
Recommended by
viewers who rated this recipe on Youtube

Bengali vegetable chop (also called 'beet chop' or 'veg cutlet') is widely popular in roadside chop stalls or cabins in Kolkata. The main ingredient here is beetroot, which lends the chop its characteristic vibrant maroon colour. A landmine of flavour and texture (from the different vegetables and nuts used), this recipe uses a unique blend of freshly ground spices.

Enjoy it hot off the oil, with a simple salad of onions and cucumbers, a dollop of kasundi, and tea.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


16 chops

For the filling

  • 400 g beetroot
  • 200 g carrot
  • 400 g potatoes
  • 30 g vegetable oil
  • 30 g peanuts
  • 20 g coconut
  • ½ tsp panch phoron
  • 6 g green chilli
  • 30 g ginger paste
  • 8 g coriander leaves (optional)
  • 10 g ghee
  • 20 g salt
  • 35 g sugar

Vegetable Chop Spice mix

  • 2 g cumin seeds
  • 5 g fennel seeds
  • 20 pcs peppercorns
  • 4 pcs dried red chillies
  • 1 pc cinnamon
  • 2 pcs cardamom
  • 8 pcs cloves
  • 4 pcs bay leaves
  • OR 15 g Bong Eats veg chop spice mix

For breading

  • 30 g flour
  • 200 g breadcrumbs
  • 3 eggs



  1. Steam or boil potatoes until tender. Peel the skin off and mash them until lump-free.
  2. Chop carrots and beetroot into 3-cm long matchsticks. Finely chop green chillies and coriander leaves. Slice coconut slivers. Halve the peanuts.
  3. Grind the spice mix into a fine powder. Or, use 15 grams of the Bong Eats Vegetable Chop spice mix from Amar Khamar.
  4. Heat vegetable oil. Fry coconut on medium heat until golden. Set aside. Then, fry the peanuts until golden. Set aside.
  5. Temper the oil with panch phoron. Wait until it crackles.
  6. Add chopped green chillies and ginger paste. Fry on medium heat for 2 minutes.
  7. Add beetroot and half the salt, to help soften the beet. Cook until it becomes slightly limp.
  8. Add carrots and the remaining salt. Keep cooking until the vegetables are soft, but be careful not to let them turn mushy or the chop will lose its texture.
  9. Add the ground spices. Cover and cook for 2 minutes to allow spices to infuse.
  10. Add sugar (this chop is meant to be sweet, requiring a generous amount of sugar).
  11. Add mashed potatoes. Mix everything thoroughly, while taking care not to break up the strands of beet and carrot.
  12. Keep cooking until the mixture turns completely dry.
  13. Turn off the heat and add ghee, along with the fried coconut and peanuts, and chopped coriander leaves. Mix everything gently.
  14. Once the mixture has cooled down, divide it into 50 g portions. Shape into cylindrical logs, by rolling each portion between your palms.


  1. For breading, in three separate dishes, take breadcrumbs, plain flour (maida), and beaten eggs. Season each of them with some salt.
  2. We will double-bread the chops to get a substantial, crisp crust. For that, first, lightly dust the chops in flour. This step will prevent the crust from sliding off the filling later.
  3. Next, dip it in the egg and shake off the excess. Then, roll it in breadcrumbs, pressing them on, so that they stick to the egg.
  4. Repeat the previous step once again: that is, dip the chop in egg and then breadcrumbs for a second time.
  5. [Throughout this process keep your 'dry' and 'wet' hands separate, such that you handle the eggs (wet) with your left hand, and flour and breadcrumbs (dry) with your right hand. Reverse this if you're left-handed. This is to avoid the clumping of the dry ingredients.]
  6. Fry on medium heat in hot oil (180°C), until evenly brown on all sides. 
  7. Drain from the oil and sprinkle black salt on top.
  8. Serve hot with a salad of freshly sliced cucumber, onions, and beetroot.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Shutkir Pachmishali

Dry-cured fish cooked with summer vegetables

  • 90 mins
  • 238
Viewers liked this

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
Viewers liked this

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this
See all New recipes »
chop & telebhaja
View all »

Vegetable Chop

Kolkata-style, crumb-coated, vegetable cutlet made with winter vegetables like beetroot and carrots, and boiled potatoes.

  • 90 minutes
  • 141

Fish fry

Silky fillets of Bhetki, coated with spicy-green marinade, then crumb coated and fried—a Calcutta specialty!

  • 2 hours
  • 412


Brinjal coated with a gram-flour batter and deep-fried until crisp and golden.

  • 45 minutes
  • 72
View all »

Jhal Sooji

Sooji (semolina) cooked in Bengali spices and seasonal vegetables: a healthy and hearty breakfast.

  • 45 minutes
  • kcal

Jhal Muri

A quick, delicious, and healthy snack of puffed rice found mostly on the streets of Kolkata.

  • 1 hour
  • kcal