Beetroot chops, cutlets and Monsoon magic
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Deep or shallow fried Kolkata street food vegetable chop or beetroot chop / cutlet is one easy and crowd pleaser appetizer.
  • Beetroot (finely grated) : 2 cups
  • Boiled Potatoes (starchy kind) : 2-3 medium size
  • Roasted peanuts (halved or coarsely crushed) : ¼ cup
  • Green chillies : 1 tsp finely chopped
  • Cilantro : 2 tsp finely chopped
  • Coconut (a handful) : finely sliced into bite size pieces
  • Flour as requires to dust the cutlets
  • Oil for shallow frying
  • Egg (lightly beaten) : 2
  • Breadcrumbs as require to roll the cutlets
  • Salt to taste
  • Bengali bhaja masala / roasted ground spice : 2 tsp
  • {Roast separately one teaspoon each of cumin seeds and fennel seeds, dry red chillies 2, black peppercorns 10 -12, cloves 5-6 and grind them to fine powder}
  • Chaat masala or dry amchur/ mango powder : a large pinch
  • Hing / Asafoetida : a tiny pinch
  • Black salt : ½ tsp
  1. Heat a tablespoon oil in a pan, temper it with hing, add the grated beetroots, saute them lightly on high heat for few minutes till the moisture evaporates. Lowewr the heat and add the green chillies, roasted ground spices, salt and chaat masala. Mix them really well. Cook for few more minutes till the spices incorporates well into the beetroots. Make sure that the mixture is very dry else the cutlets will become little soggy.
  2. Switch off the heat and add further the chopped cilantro, roasted peanuts, finely sliced coconuts, 2-3 tablespoon breadcrumbs and 1 tablespoon beaten egg. Mix them well with your hand till the mixture become slighlty lumpy and can hold on its own.
  3. Divide the beetroot mixture into desired shapes and sizes. Refrigerate them for an hour.
  4. Mash the boiled potatoes and season it with black salt and black pepperpowder.
  5. Divide the mashed potatoes into desire size and shape so as to make cover for beetroot chops.
  6. Heat enough oil for deep frying. Prepare an assembly line of white flour, bread crumbs and beaten eggs. Use shallow plates to dip the cutlets.
  7. Take out the beetroot chops from the fridge, enclose them nicely and tightly in potato shells.
  8. Mix the flour and breadcrumbs together. Take almost equal proportion of both, in 1:1 ratio.
  9. Dip each of the potato shells filled with beetroot mixture in beaten egg and roll it nicely and evenly in flour-breadcrumbs mixture. Make sure that the chops are evenly coated on all sides.
  10. Shallow fry each of the chops in enough oil till golden brown. Drain them on kitchen towel.
  11. Serve hot with plain old ketchup.
There are many variations of this recipe.
Many prefers to mix the potatoes with the beetroots. That way I feel that the potatoes mask the true taste of beets. So I make separate cover of potato shells and enclose the beetroot mixture in it. This way you can enjoy and taste the beetroots.
Egg free : If you are avoiding eggs, then make a slurry of cornflour / maida and water to dip the beetroot chops. Batter should be thin.
If you are mixing potatoes and beetroot together, then you can deep fried the chops. But when you are making potato shells to enclose the beets then remember to shallow fry it. Else it will crumble.
Recipe by saffronstreaks at