Crisp at the edges and tender through the middle, vegetable chop recipe | veg chop recipe | bengali veg cutlet recipe is a vegetarian bengali snack made with cumin / jeera, coriander seeds, and fennel / saunf in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 5 cutlet
- Category: Snack
- Cuisine: bengali
Ingredients
for bhaja masala:
- ½ tsp cumin / jeera
- ½ tsp coriander seeds
- ½ tsp fennel / saunf
- 10 pepper
- 1 bay leaf / tej patta
- 2 cloves
- 1 cardamom
- ½ inch cinnamon
- 1 dried red chilli
other ingredients:
- 2 tsp oil
- ½ tsp ginger paste
- 1 chilli (finely chopped)
- ½ tsp sugar
- ¼ tsp salt
- 3 tbsp peanuts (roasted and crushed)
- 2 tbsp coriander (finely chopped)
- oil for deep frying
for coating:
- 3 tbsp maida / plain flour
- 3 tbsp corn flour
- ¼ tsp salt
- ½ cup water
- 1 cup breadcrumbs
Method
- firstly steam the vegetables and mash smooth.
- now in a large kadai heat 2 tsp oil and saute ½ tsp ginger paste and 1 chilli.
- further, add mashed vegetables and saute for 5 minutes.
- cook until the mixture loses its moisture and separates pan.
- now add bhaja masala,½ tsp sugar and ¼ tsp salt.
- mix well until spices are cooked well.
- furthermore add 3 tbsp roasted & crushed peanuts, 2 tbsp coriander.
- mix well, prepare cylindrical shape vegetable mixture.
- dip in maida paste coating all over, then roll in breadcrumbs.
- now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.
- finally, enjoy veg chop with tomato sauce.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
