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Bhejetebil Chop
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Bhejetebil Chop | How to make Bengali Vegetable Chop

Bhejetebil Chop or the Bengali Vegetable Chop is a quintessential dish from the Bengals. This is a deep fried vegetable cutlet that makes a sinful dish to be served during evening tea!
Course Appetizers & Starters, Snacks
Cuisine Bengali
Keyword Movie Time Snacks, Rainy Time Snack
By Cook Method Deep Fried
Occasion Evening Snack, Weekend Special
By Diet Kid Friendly
Dish Type Deep Fried Dishes, Street Food
Author Srivalli

Ingredients

For the Bhaja Masala:

  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fennel Seeds
  • 1/2 tsp Coriander Seeds
  • 6 Clove
  • 3 Cardamom
  • 1/2 inch Cinnamon
  • 12 Peppercorn
  • 2 to 3 nos Dry Red Chili
  • 1 no Bay leaf

For the Vegetable Mash

  • 2 medium Beetroot
  • 2 medium Carrot
  • 2 large Potato
  • 1 tsp Cooking Oil
  • 1 tsp Red Chili Powder
  • Salt to taste
  • A Pinch Sugar
  • 1/4 cup Peanuts
  • 1 inch Ginger
  • 3 to 4 nos Green Chilies
  • 3 tbsp All Purpose Flour
  • 2 tbsp Bread Crumbs
  • Handful Coriander leaves

For the Coating

  • 1 cup All Purpose Flour
  • 1 cup Bread Crumbs
  • 1 tsp Pepper Powder
  • A Pinch Salt

Instructions

Bhaja Masala:

  • Dry roast the whole spices listed under the masala.
  • Allow to cool down and then grind to a fine powder.
  • Notes from the author say that we can store this powder in an air-tight jar for months.
  • We can use it to sprinkle on chutneys and make more chops.

Vegetable Mash

  • Wash and cube the carrot and potato, pressure cook until soft.
  • Grate the beets and keep it aside.
  • Heat a little oil in a nonstick pan
  • Roast the peanuts for few mins, remove and keep aside
  • Next, add grated ginger, finely chopped green chilis saute well.
  • Then add the grated beets and cook well. Once done add the mashed vegetables, 3 tsp of Bhaja masala, red Chili Powder, salt to taste and sugar if needed.
  • Saute until the excess water dries up and the veggies come together, leaving the sides.
  • Add finely chopped coriander leaves and roasted peanuts.
  • Adjust and add spices if needed.
  • Add the flour and bread crumbs for binding.
  • Let the mixture cool down, grease your palms and make them as croquettes or oblong or oval. I decided to make these as flattened balls as the regular cutlet shape.
  • A raisin is stuffed inside as well, so you can go ahead and do it. I skipped it.

For Coating & Frying

  • Make a batter with both the flour, salt, and pepper by adding water as required to make a thin batter.
  • Dip or drop the chop into the flour batter, roll well. Remove and roll it over the bread crumbs. Repeat the flour and bread crumb coating for a second time.
  • Refrigerate the croquettes/chops for an hour.
  • When ready to fry, remove and keep on the counter.
  • Heat a Kadai with oil and on medium to low flame, deep fry the chops.
  • Let it turn golden brown on all sides and remove using a slotted ladle on to a kitchen towel to drain excess oil.
  • Serve hot with some ketchup and a salad of onion, cucumber.

Notes

You could use besan batter for coating as well. The batter has to be thinner than pakodi batter.
While cooking, make sure the besan scent is not there, so cook for a little longer.
If the vegetables have a lot of water, cook them before mashing, this ensures the veg mash gets cooked fast.
For the coating, use a fork and spoon to remove and transfer, that makes sure that excess breadcrumbs don’t stick.
I used fresh bread crumbs, so if you feel the coating becomes thick, you can Microwave the bread for 30 secs and then allow it to turn crispy before powdering it. This will help in not sticking too much.
Flour batter also has to be thin. These frozen chops can be stocked for a week or so.
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