Kolkata Style Vegetable Chop(ভেজিটেবিল চপ)

 Kolkata-style Vegetable Chop is a popular Bengali street food, often enjoyed as an evening snack. It is a deep-fried croquette made with mixed vegetables, primarily beetroot, carrots, and potatoes, seasoned with spices and coated with breadcrumbs for a crispy texture. Here's a recipe for making it:

### Ingredients:

- **Beetroot**: 2 medium-sized (grated)

- **Carrots**: 2 medium-sized (grated)

- **Potatoes**: 2 medium-sized (boiled and mashed)

- **Green peas**: 1/2 cup (boiled)

- **Peanuts**: 2 tbsp (roasted)

- **Ginger**: 1 tsp (grated)

- **Green chilies**: 2-3 (finely chopped)

- **Cumin powder**: 1/2 tsp

- **Coriander powder**: 1/2 tsp

- **Garam masala**: 1/4 tsp

- **Fennel seeds**: 1/2 tsp

- **Red chili powder**: 1/2 tsp

- **Salt**: to taste

- **Sugar**: 1/2 tsp (optional)

- **Breadcrumbs**: 1 cup (for coating)

- **Cornflour or all-purpose flour**: 2 tbsp (for slurry)

- **Oil**: for deep frying

### Instructions:

1. **Prepare the vegetables**: 

   - Boil the potatoes, peel, and mash them. Grate the beetroot and carrots, and squeeze out the excess water.

   - Boil the green peas and keep them aside.

2. **Cook the filling**: 

   - Heat 1-2 tbsp oil in a pan. Add fennel seeds, followed by grated ginger and green chilies. Sauté for a minute.

   - Add the grated beetroot and carrots. Cook until they soften and the moisture reduces.

   - Add the boiled peas, mashed potatoes, roasted peanuts, cumin powder, coriander powder, red chili powder, and garam masala.

   - Season with salt and a little sugar if desired. Cook for another 3-4 minutes until the mixture comes together. Remove from heat and let it cool.

3. **Shape the chops**: 

   - Once the mixture has cooled, divide it into equal portions and shape them into cylindrical or oval chops.

4. **Prepare the coating**: 

   - In a small bowl, make a slurry by mixing cornflour or all-purpose flour with a little water to form a smooth paste.

   - Dip each chop into the slurry, then coat with breadcrumbs. Ensure they are well-coated for a crispy exterior.

5. **Deep-fry the chops**: 

   - Heat oil in a deep pan. Once hot, gently slide the coated vegetable chops into the oil and fry until golden brown and crisp.

   - Fry in batches and avoid overcrowding the pan.

6. **Serve**: 

   - Drain the chops on paper towels to remove excess oil. Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup and a salad of cucumber, onions, and green chilies.

Enjoy these delicious Kolkata-style Vegetable Chops with your favorite dip!