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Vegetable Chop Recipe | How To Make Kolkata-Style Veg Chop

If you are looking for a snack that is incredible in taste yet found very easily, vegetable chop is the one. It is a popular street food in Kolkata and all throughout West Bengal. It is one snack and appetizer that nobody will say no to.


Packed with veggies and spices, this food item takes away everyone’s attention. It holds an exotic blend of scrumptious flavors and a whole blend of various textures. With just a bite your mouth will experience an explosion of the different palate. The crispy outer coating with the soft mushy and nutty inner filling is a perfect kind of formulation.

To yield satisfying results we will have to perform certain steps. Let us see the ingredients and the process following that.

Vegetable Chop Recipe (Kolkata-Style)

Madhushree Dutta
Recipe to make tasty and crispy Vegetable Chop easily. Simple ingredients, instructions, and equipment to prepare tasty Kolkata-style Veg Chop at home.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine Bengali, Indian
Servings 8 servings


  • 1 Induction Cooktop
  • 1 Kadhai


  • 2 Potatoes
  • 1 Beetroot
  • 1 Carrot medium
  • 2 tbsp Green Peas
  • 3 tsp Roasted Peanuts
  • 1 tbsp coconut finely chopped or grated
  • 6 Green Chilis finely chopped
  • 1-1½ tsp Ginger paste
  • ½ cup Coriander leaves
  • ½ tsp cumin
  • ½ tsp Panch Phoron
  • 1 tsp Aamchur powder
  • 1 tbsp Black Pepper powder
  • ½ tsp Fennel seeds optional
  • 2-3 pieces Dried Red Chilis
  • 2 Green Cardamom
  • 5 cloves
  • 1 inch Cinnamon
  • Vegetable oil
  • Mustard oil
  • Salt to taste
  • Sugar to taste
  • 1 cup Flour
  • 2 cups Bread Crumbs
  • 2-3 Eggs


Prepare the veggies

  • First, wash all the veggies well.
  • Next, boil the potatoes until they are well-cooked and mushy. Let them cool and then peel off the skin. Keep aside.
  • Now, peel the carrot and beetroots. Chop them into small cubes and set them aside.

Prepare the spices

  • Take a mortar and pestle or sil batta if you have one and start to grind all the spices; cumin seeds, dried red chilis, cardamom, cinnamon, fennel seeds, and cloves.
  • Grind them into a fine powder.

Fry the coconut

  • Take a kadhai or frying pan. Add some mustard oil and let it heat well.
  • To this add the finely chopped or grated coconut.
  • Fry it until golden brown on low flame. Stir continuously to prevent it from burning.
  • Set it aside

Prepare the filling

  • Add the Panch Phoron to the same oil. Add a bit more oil if needed.
  • Fry them until they start to crackle and then add the ginger paste and finely chopped green chilis.
  • Stir continuously and when that turns a bit golden, add the chopped beetroots and carrots.
  • Sprinkle some salt and combine all the ingredients well.
  • Keep frying them until they turn soft and get perfectly cooked. Smash a few chopped pieces of veggies with the back of the spoon.
  • Next, add in the green peas. Smash them a bit as well for a better texture.
  • Add the grounded spices to the veggie mix. Give them a stir and add some salt to taste and the sugar for flavor. Cook them all for around 3 minutes.
  • Now, mash the boiled and peeled potatoes nicely until they become smooth, and then add that to the kadhai.
  • Combine every element really well. Make sure not to break all the veggie pieces.
  • Cook them until the mixture starts to turn dry.
  • Add in the fried coconut, coriander leaves, and peanuts (crush them a bit before adding).
  • Mix them all for another 2-3 minutes on medium flame. Add in the black pepper powder.
  • Turn the flame off and give them a final mix gently. Transfer the filling onto a plate and let it cool down.

Shape the filling

  • Divide the filling equally into 8 portions.
  • Shape them into spheres, ovals, or cylinders by rolling them in between your palms. Massage some oil on your palm.

Prepare the coating

  • In a plate take the flour and, on another plate, take the bread crumbs. Season them with some salt.
  • Break three eggs in a bowl and whisk them well with some salt.

Prepare the Vegetable chop

  • Take a portion of the shaped filling and gently dust it with the flour.
  • Shake off the excess and dip it into the whisked eggs.
  • Coat it well with the egg wash and then put it into the bread crumbs.
  • Cover it with an even layer of bead crumbs.
  • Next, for double coating, put the chop into the egg wash again and then into the bread crumbs.
  • Give the chop a little press from all the sides gently and set aside. This is done to prevent the chop from falling apart.
  • Repeat the entire process for all the other chops. (Keep your dry and wet hands separate or else the flour and bread crumbs will start to form clumps. Use one hand for handling the egg wash and the opposite to handle the flour and bread crumbs).

Fry the Vegetable Chops

  • Now, take a kadhai or a deep-frying pan and add a generous amount of vegetable oil. Let it heat up on medium flame.
  • When the oil is heated, gently lower the Vegetable chops.
  • Fry them in batches. Keep the flame on medium while frying.
  • Fry them until golden brown from all the sides.
  • Transfer them onto a plate covered with kitchen tissues or paper towels. This will soak off the excess oil from the chop.
  • Garnish the vegetable chops by sprinkling some black salt and aam chur powder.
Keyword Bengali Recipe, Street Food Recipe, Veg Recipes


Your scrumptious vegetable chops are ready to be served and savored. Present them with sliced raw onions, cucumbers, and Kasundi. You can also use tomato ketchup if you don’t have Kasundi. In any case, the chop will taste divine.

Eat it as a snack in the evening or as an appetizer before you start any meal. This dish can be served at a party or family function, or you can just relish it all by yourself on a rainy day.

Happy cooking!

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