Kolkata Style Vegetable Chop | Crispy Vegetable Fritters
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Potatoes – 3, medium to large
  • Beetroot – 1, large
  • Carrots – 2, medium to large
  • Gram flour (besan) – ½ cup
  • Breadcrumb – ½ cup
  • Green chilli – 2
  • Red chilli powder, ¼th tsp
  • Amchoor (Dry mango) powder – ¼th tsp
  • Oil for deep frying Salt to taste
  1. Boil the potatoes till is quite soft and can be mashed well.
  2. Grate the beetroot and carrots. Boil them till they retain a little crunch.
  3. Mix all the boiled vegetables well so they are well incorporated and make a soft dough.
  4. Add salt, turmeric powder, amchoor powder, red chili powder and chopped green chilies.
  5. Make a smooth paste with the gram flour and water, adding little water at a time so that the batter is not too thin. Whisk well so that there are no lumps. Whisking would also ensure that you get a crispy chop after frying.
  6. Spread the breadcrumb on a plate.
  7. Now divide the vegetable dough into 10-12 portions making small balls. Flatten the balls to give a patty shape.
  8. Heat oil in a kadhai for deep frying.
  9. Take each patty at a time, dip it into the gram flour batter and then coat with breadcrumbs generously.
  10. When the oil is very hot, tip in the coated patties and fry till golden brown over medium to high heat. It would take approximately 30-45 seconds on each side just to give you an idea.
  11. Serve hot with tomato ketchup!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/02/kolkata-style-vegetable-chop-veg-fritters/