Introduction

 

Hello, I am Ajay Chopra and I welcome you to my YouTube channel. Today, we are going to Kolkata to make the famous Beetroot Chop, also called Beetroot Cutlet. I first saw this on the streets of Kolkata in the evening around 4-5 PM. People were grating carrots and beetroot and preparing for the evening crowd. I was amazed at how tasty this simple street food looked.

When I tried it for the first time, I realized it can be enjoyed in many ways – as a snack in the evening, in tiffin for breakfast, or even with dal and rice. The mix of beetroot, carrot, peanuts, coconut, and special Bengali spices makes it unique and really delicious. I wanted to recreate that taste in my kitchen for all of you.

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Ingredients

 

Portion Serving: 6-7 pax

Preparation Time: 5 mins

Cooking Time: 45 mins

 

Ingredients of Kolkata Beetroot Chop

For Beetroot Chop Dry Masala:

• Bayleaf – 3 pcs
• Dry red chilly – 3 pcs
• Black pepper – 10-12 pcs
• Cinnamon stick – 1 inch
• Green cardamom – 3-4 pcs
• Cloves – 10-12 pcs
• Saunf – 1 tsp
• Jeera – 1 tsp

For Beetroot Chop:

• Carrot – 1 pc
• Beetroot – 2 pcs
• Oil – 1 tbsp
• Dry coconut (chopped) – 2 tbsp
• Peanuts – 1 tbsp
• Panchporan masala – ½ tbsp
• Green chilly (chopped) – 1 tsp
• Ginger paste – 1 tsp
• Grated carrot and beetroot – as prepared
• Salt – 1 tsp
• Fried peanuts and coconut – as prepared
• Sugar – ½ tsp
• Boiled and peeled potatoes – 4 pcs
• Chopped coriander – 1 tsp
• Ghee – 1 tsp
• Refined flour slurry – as required
• Bread crumbs – as required
• Oil for frying – as required
• Black salt – for sprinkling

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Instructions of Kolkata Beetroot Chop

 

Step 1: Grate the Vegetables
Peel and grate fresh beetroot and carrot. This forms the colorful, naturally sweet base of the filling. Keep them ready for cooking.

 

Step 2: Make the Spice Mix
Grind bay leaves, dry red chillies, black pepper, cinnamon, cardamom, cloves, saunf, and jeera into a coarse powder. Keep the spices raw so they bloom fully when added to hot oil later.

 

Step 3: Temper the Panchphoran
Heat oil in a pan and add panchphoran seeds. As they crackle, add finely chopped green chillies and ginger paste. Sauté for 2 minutes until fragrant and raw aroma disappears. This forms the base of the filling.

 

Step 4: Cook the Beetroot-Carrot Mix
Add the grated beetroot and carrot into the pan. Stir and cook on low-medium heat until the vegetables soften and release natural sweetness. Season with salt and continue sautéing to avoid excess moisture.

 

Step 5: Flavor and Enrich
Add the freshly ground spice mix to the pan and mix well. Then fold in the fried peanuts and chopped dry coconut for crunch. Sprinkle a small pinch of sugar. Cook until semi-dry and aromatic. Remove from heat to cool slightly.

 

Step 6: Prepare Potato Binder and Shape
Mash boiled potatoes until smooth. Mix in the beetroot-carrot filling, chopped coriander, and ghee. Shape the mixture into oval or cylindrical chops. Prepare a slurry of refined flour and water, dip each chop, and coat with breadcrumbs. For extra crunch, repeat the coating process once more.

 

Step 7: Fry to Perfection
Heat oil in a deep pan or kadhai. Fry the chops on medium flame until golden and crispy on all sides. Maintain a steady flame so the inside cooks through while the outside crisps. Drain on absorbent paper.

 

Step 8: Final Touch and Serve
Sprinkle black salt lightly over the hot chops before serving. Serve with kasundi mustard, tangy green chutney, or onion rings alongside hot chai for the authentic Kolkata street-style experience.

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About the Recipe

This Kolkata Beetroot Chop is very special because of its unique mix of ingredients. We use grated beetroot and carrot as the main base. The crunch comes from fried peanuts and dry coconut. The flavor comes from Bengali spices like Panch Phoron, ginger paste, and green chilies. These ingredients make the chop aromatic and very tasty.

After cooking the beetroot and carrot with the spices, we mash it with boiled potatoes, add some fresh coriander and a little ghee for richness. Then we shape them into round or croquette-style chops. To make them crispy outside, we coat them in a flour and bread crumb mixture and fry them in medium-hot oil. The result is a soft and flavorful inside with a crisp outside.

You can make them slightly in advance and keep them in the freezer for a tighter shape. They fry very nicely and stay crispy. This dish is simple, healthy, and perfect for snacks or evening tea time.

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Cooking Tips

• Grate the beetroot and carrot finely if you want a smooth texture, or cut them into julienne if you want the strands to show.
• Fry the peanuts and coconut until golden brown to get a nice crunch.
• Use medium-hot oil for frying so the chops cook evenly and stay crispy outside.
• Shape the chops and coat them twice with flour and breadcrumbs for a strong crust.
• You can add a little sugar and ghee while mixing the mash to get a traditional Bengali finish.
• Cook the beetroot and carrot on low heat for 7-8 minutes until they soften completely.

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Pairing Guide

Kolkata Beetroot Chop goes best with hot tea in the evening. You can also serve it with green chutney or tomato ketchup. It can be enjoyed as a snack or with dal and rice. The soft inside and crispy outside make it perfect for pairing with simple beverages or light meals.

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Frequently Asked Questions

 

1. What is Kolkata Beetroot Chop?

Kolkata Beetroot Chop is a street food snack from Kolkata made with beetroot, carrot, potatoes, peanuts, coconut, and Bengali spices. It is crispy on the outside and soft on the inside.

 

2. Can I make Kolkata Beetroot Chop in advance?

Yes, you can prepare the mixture and keep it in the freezer for a while. Shaping and frying can be done later for fresh, crispy chops.

 

3. How do I make the chop crispy?

Coat the shaped chop twice in flour and breadcrumbs and fry in medium-hot oil. This gives a strong, crunchy crust while keeping the inside soft.

 

4. Can I use grated or julienned vegetables?

You can grate beetroot and carrot for a smooth mash, or cut them into thin julienne strips for texture. Both work and give different results.

 

5. What spices are used in Kolkata Beetroot Chop?

We use Panch Phoron (fennel, cumin, mustard seeds, fenugreek, kalonji), ginger paste, green chilies, and garam masala. These spices give it a unique Bengali flavor.

 

6. Can I use regular oil for frying?

Yes, regular oil works. Make sure it is medium-hot. Avoid very hot oil as it browns the outside too fast and the inside may stay uncooked.

 

7. Can I serve it with meals?

Yes, Kolkata Beetroot Chop is great as a snack or with dal and rice. It is very versatile and can be enjoyed any time of the day.

 

8. How do I store leftover chops?

Store leftover cooked chops in an airtight container in the fridge for 1-2 days. Reheat in a pan or oven to retain crispiness.

 

9. Can I skip peanuts or coconut?

Peanuts and coconut give crunch and flavor, but if unavailable, you can skip them. The chop will still taste good but will be less crunchy.

 

10. What is the best shape for Kolkata Beetroot Chop?

The traditional shape is a long croquette, but you can also make round or oval chops. Shape is up to you, but croquette style gives the classic Kolkata feel.

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