Bengali Beetroot Chops: Kolkata’s Crispy Street Food Delight
Beetroot Chops, or Beetroot Cutlets, are a beloved street food from Kolkata that holds a special place in my heart. Growing up in the City of Joy, these crispy, spiced beetroot chops were always a treat that I could never resist. Each bite bursts with flavor, thanks to its vibrant filling of beetroot, potatoes, carrots, peanuts, and coconut, all encased in a crunchy breadcrumb coating and deep-fried to golden perfection. Served with tangy chutneys, these cutlets are the perfect blend of sweet, spicy, and savory, making them a must-try snack. It is also another vegetarian Bengali dish!
While they may be deep-fried, the goodness of beetroot and other wholesome ingredients adds a balance of nutrition to this indulgence. For anyone who’s tasted these iconic Kolkata street eats, they’re more than just a snack—they’re a nostalgic bite of home. And for those who haven’t tried them yet, get ready to experience the flavors that make this dish a true classic.
Happy Cooking!
Servings: 13-15 pieces
Prep Time: 20-25 mins
Cooking Time: 30-40 mins
Total Time: 1 hour
Ingredients:
Beetroot Chop:
15 oz beetroot boiled and grated; check notes for options
1.5 tsp cumin seeds
4-6 green chilis finely chopped
1.5-2 inch ginger grated
1 bay leaf
1/2 cup carrots cut in juliennes
1/2 cut desiccated coconut
1.5-2 tsp red chili powder
1 tsp Kashmiri red chili powder
1-1.5 tsp cumin powder
1-1.5 tsp coriander powder
1/2-3/4 tsp fennel powder
1/4 tsp garam masala
1/2 tsp clove powder
1/4 tsp cardamom powder
3-4 tbsp roughly chopped peanuts
2-3 medium golden potatoes, boiled, peeled, and mashed; (about 1.5-2 cups)
1-2 tsp salt as per taste
1/2 tsp black pepper
2-2.5 tsp sugar as per taste
3/4 tsp black salt
2 tbsp mustard oil
2 tsp ghee
Panko crust:
1/3-2/3 cup flour
1/4 tsp salt
3/4-1.5 cups water as needed
1-1.5 cup Panko
Assembly and to serve with:
Oil to deep fry
Kasundi (Bengali mustard)
Tamarind date chutney
Coriander chutney
Directions:
Beetroot Chop: Put a saute pan on medium heat. Once warm, add mustard oil & ghee.
When the oil is warm add cumin seeds, ginger, chopped chili & bay leaf. Saute for 2-4 minutes till it is fragrant.
Add grated beetroot, carrots, and coconut. Add spices- red chili powder, Kashmiri chili powder, cumin powder, coriander powder, garam masala, fennel powder, clove powder, and cardamom powder. Cook for 3-4 minutes till it starts to soften. Cover the pan & turn the heat to low. Let it steam for 2-3 minutes.
Add peanuts, and boiled potatoes and cook for 5-6 minutes mixing it well.
Add salt, sugar, black salt & pepper, and mix it.
Cover the pan & turn the heat to low. Let it steam for 3-4 minutes. Combine it well to form a uniform mixture.
Let the mixture cool before shaping.
Divide and shape the mixture into an oval-log shape when cooled.
Panko crust: In a bowl mix flour ,salt, and water to form a thick liquid paste.
Dip the shaped chops into the flour mixture and coat them well.
Transfer the coated chop into the panko and cover it well.
Repeat by dipping the chop in flour mixture and panko. Repeat the double coating for all the chops to get the classic crunch.
Deep fry the chops in hot oil to get it all crispy.
Serve with Kasundi, coriander chutney and tamarind-date chutney.
Notes/Tips:
You can use canned beetroot as well. Drain and then grate it. I have used fresh & canned beetroot and they both work very well, canned is easier.
I like to wear gloves while grating the beetroot not to get my hands colored.
Make sure the flour-water mixture is not too watery. It should be liquid and slightly thick.
Deep frying is essential! But if you want to Air fry - Cook in a preheated air fryer at 375F for 8-12 mins. Flip it over mid-way and brush/spray some oil for color.
You can make the cutlet filling from before. Shape and cook when ready to eat.
Don’t skip the black salt or fennel powder or mustard oil! They are quintessential when cooking Bengali food.
