How to make Vegetable Chop - SK Khazana -

A typical Bengali snack that can be served as a starter with cocktails or mocktails

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrot (गाजर), Beetroot (चुकन्दर )

Cuisine : Bengali

Course : Snacks and Starters

Vegetable Chop - SK Khazana

Vegetable Chop - SK Khazana Recipe Card


Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Chop - SK Khazana Recipe

  • Carrot medium, peeled and roughly chopped 2

  • Beetroot medium, peeled and roughly chopped 1

  • Potatoes large, boiled, peeled and mashed 2

  • Oil 2 tablespo

  • Raw peanuts peeled and halved 3 tablespoons

  • Coconut slice cut into small pieces 2-3

  • Panch phoron 1/2 teaspoon

  • Ginger garlic paste 1/2 teaspoon

  • Green chillies chopped 2

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Cornflour slurry 1 cup

  • Dried breadcrumbs for coating

  • Kasundi mustard to serve

  • Onion slices to serve

  • Fresh coriander sprigs for garnish

  • Spice mix

  • Fennel seeds (saunf) 1 teaspoon

  • Corinader seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Green cardamom 1


Step 1

Heat a non-stick pan, add fennel seeds, coriander seeds, cumin seeds and green cardamom and roast on low heat till fragrant and take the pan off the heat and cool.

Step 2

Transfer the roasted mixture into a blender jar and grind to a fine powder.

Step 3

Heat 1 tbsp oil in a non-stick wok, add the peanuts and sauté till golden brown. Drain them into a bowl.

Step 4

In the same hot oil, add coconut slices and sauté till they turn golden brown. Drain them into the same bowl.

Step 5

In the same hot oil, add panch phoran and ginger-garlic paste, mix well and saute for 1 minute.

Step 6

Add carrot, beetroot, green chillies, salt and sugarmix well, cover and cook for 10-15 minutes or till the mixture softens.

Step 7

Add the spice powder, peanuts and coconut and mash the mixture well. Take it off the heat and transfer to a bowl.Add potatoes and mix till well combined. Add coriander leaves and mix well.

Step 8

Heat sufficient oil in a kadai.

Step 9

Grease palms of the hands with oil and divide the mixture into equal portions. Shape each portion into a cylindrical chop.

Step 10

Dip each chop in cornflourslurry, roll in dried breadcrumbs and repeat one more time.

Step 11

Slide in each chop into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 12

Put some kasundi in each serving bowl, top it with some onion slices and keep a chop in each bowl. Garnish with coriander sprigs and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.