Vegetable chop- Bengali style Beetroot cutlets
Vegetable chop or Bhejitable chop is a popular street frood from The city of joy- Kolkata. Vegetable chop is a version of making cutlets . Beet ,carrot and raisins gives a mild sweet touch to the chops which makes it different then the others cutlets and chops.
The mashed beets, carrots and potatoes are shaped into chops and then dipped in cornflour or maida/ refined flour slury or you can also use gram flour batter if you want to avoid using corn flour or refined flour. Then the chops are rolled in dry breadcrumbs before deep frying. Traditionally the chops are deep fried but you can flatten them and shallow fry for a low fat version.
I love Bengali cuisine and tried learning recipes from a Bengali neighbor of mine who is an expert cook. I loved the Bengali Aloo Chorchori, Mango Kasundi , Bengali Raw Mango Chutney, and the special Bengali cabbage and potato curry which is my favourite cabbage curry. I also love making the popular bengali sweet – Rasmalai which I also learned from my friend.
I have grated the raw beet and carrots and then saute them in little oil till they are done but you can also boil or steam the chopped vegetables and mash them for a quicker version.