These Bengali Beetroot Chop Sliders are a delicious fusion of Kolkata’s classic street food with a modern twist! Imagine the spiced beetroot filling layered in soft slider buns, filled with crunchy slaw, gooey melted cheese, and a duo of chutneys—tamarind date for a hint of sweetness and creamy coriander for a burst of freshness. Raw onions add a bit of bite, while a buttery mixture of Kasundi and kalonji brings out rich flavors. Finished with a crispy breadcrumb topping and baked to golden perfection, these vegetarian sliders deliver the irresistible crunch and flavor of traditional beetroot chops in every bite! All the flavors and textures of Bengali Beetroot Chop just in slider form making it a must try!

Happy Cooking!

Servings: 12 sliders

Prep Time: 30-35 mins

Cooking Time: 30-40 mins

Total Time: 1-1.5 hours

Ingredients: 

Bengali beetroot chop mixture:

• Click here for the filling recipe- You need to make the filling, do not shape and coat them

Creamy Cilantro Chutney:

• 2-4 tbsp mayonnaise

• 1/2 coriander chutney

Assembly:

• 3/4 -1 cup shredded slaw mix 

• 1/2-1 cup tamarind-date chutney

• 4-5 pepper jack cheese Cheese slices

• 4-5 mozzarella cheese Cheese slices

• 12 Savory butter slider buns

• About 1/2 cup panko

• 6 thinly cut onion rounds; cut into half to get 12 of them

Butter Mixture:

• 1/2 stick of unsalted butter; 50g

• 1.5 tbsp Kasundi (benagli mustard)

• 1 tbsp kalonji (nigella seeds)

• 1 tsp sugar 

• 1/2 tsp black salt

• 1 tsp Kashmiri red chili powder

Directions: 

1. Spicy Cilantro chutney: Mix the mayonnaise and cilantro chutney and keep aside.

2. Bengali beetroot chop mixture: Prepare the chop mixture as per the recipe instructions. Let it cool and then the sliders are ready to assemble.

3. Preheat the oven to 350F.

4. Assembly: Assemble the buns on a parchment-lined baking tray to make it easier.

   1. Slice slider buns horizontally in half.

   2. On the bottom half of the buns spread the tamarind-date chutney.

   3. Top it with shredded slaw mixture and then pepper jack cheese.

   4. Layer the beetroot chop mixture over it and spread it out well.

   5. Place the half-onion rounds over the mixture so that each slider gets one-half.

   6. Layer the mozzarella cheese over it.

   7. Spread the creamy coriander chutney on the top part of the slider buns.

   8. Sandwich the slider buns over the cheese slices.

   9. Using a toothpick poke holes in the slider buns. be sure to get all the buns all over.

   10. Butter mixture- Melt butter and mix sugar, black salt, kasundi, red chili powder, and kalonji.

   11. Pour the butter mixture over the buns and spread it all over.

   12. Sprinkle panko breadcrumbs over the butter mixture and cover the tops of the buns.

5. Cover the buns with foil and bake for 30-35 mins at 350F. Be sure to rotate the tray midway. When there are 5-8 minutes left remove the foil so that the breadcrumbs toast up.

6. Let it rest for 3-5 mins once out of the oven.

7. Remove the foil, cut, and serve.

8. You can serve these with any condiments you like, but it’s not needed as these are saucy themselves.

Notes/Tips:

• Use savory slider buns. Sweet buns can make this recipe too sweet. I use Kings Hawaiian Savory slider buns

• Ideally, use two different kinds of cheeses. I like the combination of mozzarella cheese and pepper jack slices.

• Do NOT forget to poke the holes in the slider buns.

• Covering with foil is a must so the cheese melts well.

• For a coriander chutney recipe click here for the recipe.

• Don’t skip the kasundi, black salt, or kalonji while assembling. they are quintessential when cooking Bengali food like the mustard oil while making the chop mixture.