Beetroot Cutlet | Bengali Vegetable Chop | Beetroot Tikki | Bengali Style Vegetable Chop | How to make Bengali style Beetroot chop

Beetroot Cutlet | Bengali Vegetable Chop is a well known street food from Kolkata and Bihar. This is a fried delicacy and the main Ingredient used here is Beetroot.

If you are looking for more beetroot recipes, do check the following on the blog –

Beetroot chocolate cake

Beetroot soup

Beetroot hung curd mini cheesecake

What goes in for making Beetroot Cutlet | Bengali Vegetable Chop

In this recipe Beetroot, carrots, Potatoes and other vegetables are cooked and shaped like pattice. Its then coated with breadcrumbs and deep fried.

To make it look more inviting to kids, I have added cheese to this. It is served with a particular dip known as kasundi (A mustard based sauce) along with onion rings.

I love Bengali cuisine and love eating prashad during Durga Pooja festival. I have adapted this recipe with some changes from here.

If you too are looking for some delicious snack recipes, this one is perfect choice.

Method to make Beetroot Cutlet Bengali Vegetable Chop

Heat 2 tbsp oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.

Now dry roast the ingredients mentioned under the Bhaja masala/ spice mix and grind them to a fine powder. Keep aside for later use.

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 add green chilies in the same pan then add the grated beets and carrots.
Saute the beetroot and carrot for a couple of minutes, and then cook on low heat till they become soft, with lid on.

Add soaked raisins in this beet mixture and remove this on a plate to cool down completely.

When it cools down then add the grated potatoes, all the remaining spices, roasted peanuts and  bread crumbs and mix well. Mix in salt, mango powder /chaat masala.

Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.

Grease your palms with some oil and pinch out equal sized portions. Shape them in oval or round or the way you like.

Then stuff some pieces of cheese slice into cutlets/ tikki. This is purely optional and you may omit this step if you are not a fan of cheese.

To make slurry, mix the cornflour with some water and salt to make a thin paste. Dip the tikki/cutlet in the slurry and then coat with bread crumbs. Refrigerate it for about an hour or so.

Heat oil in a kadai for frying. Deep fry these in medium hot oil till golden and crisp from both the sides.
Drain on a paper napkin to remove the excess oil.

Dish them out and serve hot with kasundi, or mustard sauce/tomato chutney, mint coriander chutney and salad on the side.

These are so delicious and make for a nice snack for any season. Do give it a try.

Happy cooking

Regards ❤️

Lata

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5.0 from 1 reviews

Beetroot Cutlet | Bengali Vegetable Chop

 

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Prep time

35 mins

Cook time

35 mins

Total time

1 hour 10 mins

 

Beetroot Cutlet | Bengali Vegetable Chop is a popular street food from Kolkata.it is an ideal evening snack which can also be extended as a party starter or appetizer. These are very addictive and I am sure no one can eat just one.

Author: Lata Lala

Recipe type: Appetizers, Snacks

Cuisine: Indian

Serves: 6 cutlets/tikki

Ingredients

• Beetroots 2
• Carrot 2
• Boiled and mashed potatoes 2
• Peanuts ¼ cup
• Green chilies, finely chopped 2
• Ginger, grated 1 tsp
• Raisins 2 tbsp
• Chopped fresh coriander handful
• Bengali style Bhaja masala 1.5 tsp
• Bread crumbs ¼ cup + for coating
• Cornflour 2 to 3 tbsp
• Salt – as per your taste
• Mango powder / Chaat Masala 1 tbsp
• Cheese slice pieces as required
• Oil for frying vegetables mix
• For Bengali style Bhaja masala/ spice mix :
• 2 tsp Coriander seeds
• 2 whole Dried red chilies
• 2 tsp Cumin seeds
• 1 tsp Fennel seeds
• 2 to 3 Cardamom pods
• 3 Cloves
• 5 Black peppercorns
• 1 Cinnamon stick
• 1 Bay leaf

Instructions

1. Heat 2 tbsp oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.
2. Now dry roast the ingredients mentioned under the Bhaja masala/ spice mix and grind them to a fine powder.
3. Keep aside for later use.
4. Heat some oil in a pan.
5. Once the oil is hot enough, add the grated ginger and saute till its raw flavor is gone.
6. Now add green chilies in the same pan then add the grated beetroots and carrots.
7. Saute the beetroots and carrots for a couple of minute, then cook on low heat till they become soft, with the lid on.
8. Add soaked raisins in this beetroot mixture and remove on a plate to cool down completely.
9. When it cools down then add grated potatos, all the remaining spices ,roasted peanuts and bread crumbs and mix well.
10. Mix in salt, mango powder /chaat masala.
11. Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.
12. Grease your palms with some oil and pinch out equal sized portions. Shape them in oval or round or the way you like.
13. Then stuff some pieces of cheese slice into tikki/cutlet. This is purely optional and you may omit this step if you are not a fan of cheese.
14. To make slurry, mix the cornflour with some water and salt to make a thin slurry.
15. Dip the tikki/cutlet in the slurry and then coat with bread crumbs. Refrigerate it for about an hour or so.
16. Heat oil in a kadai for frying. Deep fry these in medium hot oil till golden and crisp from both the sides.
17. Drain on a paper napkin to remove the excess oil.
18. Dish them out and serve hot with kasundi, or mustard sauce/tomato chutney, mint coriander chutney and salad on the side.
19. These are so delicious and make for a nice snack for any season.
20. Do give it a try.

3.5.3251