What comes to your mind when you think of Vegetable? Green leafy vegetables or even carrot , cauliflower, papaya, gourd and so many. Yet the Bengali vegetable chop is one of its kind. Very sweetly from the state of mockery of the pronunciation, we all call it Bhejeetable chop and we love it.
Bhejeetable Chop or Bengali Vegetable chop is a saviour
In my hometown of Chandannagore, there is a strong tradition of both telebhaja and sweets. We stayed in Bangalore for a considerable amount of time to host the Bengali food festival. It was named -‘Calcutta Calling’. That’s what is jol khabar is to us. I wonder if anyone else has the ‘Jol Khabar’ concept on their menu with the same adaptability as we do, outside of Kolkata and Bengalis. Both breakfast and evening refreshments are served. Deep-fried fritters, also known as tele bhaja, are typically served as evening snacks. Chop, cutlet, and kobiraji are all part of the large family known as telebhaja. However, more sub drilling will reveal that some have Anglo Indian influences, some are adapted from croquettes, etc.
Like most Indian homes, Bengali homes frequently observe designated vegetarian days. It varies depending on the house. Bengali shingara or Bengali veggie chop were the two options for the niramish, or vegetarian, version of Bhajabhuji because the quota couldn’t be compromised. Along with shingara, even the mishti shops began to make vegetable chops.
Vegetable chop or beetroot chop
The majority of people who are not from Bengal and did not grow up there would mistake the Bengali vegetable chop for beetroot chop. The color and generous amount of fried beetroot slices inside are the main causes. Carrots, green peas, and potatoes are also present. The toasted pea nuts that give the chop its crunch are the tastiest part. It’s an easy technique with consistently excellent flavor. It is so popular that almost every mishtir dokan sells vegetable chop in the evening for a brief period of time.
Good vs Bad vegetable Chop
A good vegetables chop will have the sweetness of beetroot and raisins along with a bit of spiciness from the ginger and green chilies. That fragrance from bhaja moshla is a must. It will be that perfect harmony of sweet and savoury with a firm crunch from the bread crumbs coating. And you will know that it has been fried at the right temperature if it does not soak in too much oil. A beetroot chop doesn’t feel oily at all.
Here is a reel which we had made for the same –
Few Vegetarian Jol Khabar Recipes:
- Chhana Koraishutir Cutlet– Green peas and homemade ricotta cutlets
- Phulkopir Cutlet– Cauliflower cutlets
- Peyaji– Onion fritters
- Pauruti bombs– Bread chops
- Kucho nimki– Nigella bread crackers
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Vegetable Chop | Bengali Vegetable Chop
- 2 large beetroots finely grated
- 2 medium-sized carrots finely grated
- ½ cup chopped coconut
- ½ cup peanuts
- ½ cup raisins
- 2 green chilies finely chopped
- 1 tbsp grated ginger
- 1 cup green peas
- salt to taste
- ½ tsp sugar
- 1 large boiled potato
- ½ tsp bhaja moshla (find link in the main post)2
- 2 cups bread crumbs
- 2-3 tbsp maida or all purpose flour
- oil for deep frying
- In a kadai, heat 2 tbsp vegetable oil and fry the coconut pieces till they are just a little bit golden.
- You have to be very careful about the heat since coconut burns fast. Take the coconut out and in the same oil, fry a handful of peanuts, take them out and fry a handful of raisins.
- Now heat about 2 tbsp of vegetable oil and add chopped green chilies, freshly grated ginger, stir and add the grated vegetables.
- Stir fry them on high heat for 3- 4 mins and add green peas and keep frying them. Add a little bit of salt and stir for two more minutes
- Finally cover and lower the heat and let the vegetables soften. Remove the lid and stir.
- Add fried peanuts, coconut, raisins and ½ tsp of sugar. Give them a good mix and crush one large boiled potato into this.
- Mix it once more and add bhaja moshla. Mix it and take it off the heat. Mash with your finger till they come together.
- Make croquettes of the vegetable mix. Make a slurry of flour and water (should be thick enough to coat the croquettes or chops)
- Dip the vegetable chops in the slurry and then coat with bread crumbs. Repeat the process (this one needs a double coating) and then deep fry in vegetable oil in medium heat till they are golden brown.
- Serve with kashundi.