Name: Bhejitabil Chop (Bengali Vegetable Chop) recipe by Trisha Rudra at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: Beetroot – 2, medium; Carrot – 2, small; Potato – 1, large; Green chilli – 2 or 3; Green peas – ½ cup (frozen); Dry roasted cumin, ground into a fine powder - 1/2 tbsp; Dry roasted red chillies, ground into a fine powder - 1/2 tbsp; Peanut – ¼ cup, fried until golden; Salt – 1 tsp; Sugar – a pinch; Garam masala powder – 1/2 Tsp; Oil – 2 tbsp; Refined oil – for deep frying; For the coating:; Cornflour – 2 tbsp; Breadcrumbs – 1 cup approx…more if needed; Water; Salt – a pinch

ABOUT Bhejitabil Chop (Bengali Vegetable Chop) RECIPE

A winter delicacy, the Bhejitabil (Vegetable) Chop often makes an appearance during Durga Puja, especially in cities outside Bengal where patrons yearn to dig into some good-old ‘Bangali Khabar’ (Bengali food).

Ingredients Serving: 6

Beetroot – 2, medium
Carrot – 2, small
Potato – 1, large
Green chilli – 2 or 3
Green peas – ½ cup (frozen)
Dry roasted cumin, ground into a fine powder - 1/2 tbsp
Dry roasted red chillies, ground into a fine powder - 1/2 tbsp
Peanut – ¼ cup, fried until golden
Salt – 1 tsp
Sugar – a pinch
Garam masala powder – 1/2 Tsp
Oil – 2 tbsp
Refined oil – for deep frying
For the coating:
Cornflour – 2 tbsp
Breadcrumbs – 1 cup approx…more if needed
Water
Salt – a pinch

Instructions

Grate the beets, carrots and keep aside. Boil the potatoes, cool and mash.
Heat a pan, and add oil. To this, add the peanuts and fry until golden brown. Drain and keep aside.
To the same pan, add the grated beet and carrots, and peas.
Now saute on medium until the veggies become soft, almost Mashable.
To this, add the mashed potatoes, and green chillies. Season with salt, sugar and the dry roasted masalas.
Add garam masala, and the peanuts, give a final mix and switch off the gas.
Cool the mixture enough to be able to handle.
Now make oval-shaped logs, or round patties, and keep aside.
Prepare the coating by making a thin slurry with the cornflour and water.
Dip each chop in the cornflour slurry, and roll in breadcrumbs until coated thoroughly.
Repeat process, and when all the chops are done, refrigerate for 15 mins.
Heat a deep-bottomed vessel with oil for deep-frying.
Fry each chop on medium-high heat until golden brown and crisp.
Drain on to kitchen towel, and serve hot with some ketchup or kashundi...(Bengali mustard sauce)

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