Go Back
Print

Beetroot Cutlet | Bengali Vegetable Chop

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.
Course Appetizer
Cuisine Indian, Indian, Bengali
Keyword Beetroot chops, Beetroot Cutlets, Bengali Vegetable Chop
Prep Time 35 minutes
Cook Time 35 minutes
Servings 6 Cutlets
Author Lata Lala

Ingredients

  • 2 Beetroots boiled
  • 2 Carrots
  • 2 Boiled and mashed potatoes
  • 1/4 cup Peanuts
  • 2 Green chilies finely chopped
  • 1 tsp Ginger grated
  • 2 tbsp Raisins
  • Handful Chopped fresh coriander
  • 1.5 tsp Bengali style Bhaja masala
  • 1/4 cup + for coating Bread crumbs
  • 2 to 3 tbsp Cornflour
  • as per your taste salt
  • 1 tbsp Mango powder / Chaat Masala
  • As required Cheese slice pieces
  • 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

  • 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 beetroots and carrots.
  • Saute the beetroots and carrots for a couple of minute, then cook on low heat till they become soft, with the lid on.
  • Add soaked raisins in this beetroot mixture and remove on a plate to cool down completely.
  • When it cools down then add grated potatos, 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 tikki/cutlet.
  • 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 slurry.
  • 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.