BENGALI BEETROOT CHOP / CRISPY FRIED BEETROOT AND POTATO CUTLETS (THALI)
“Chops” are stuffed potato cutlets popular in Bengal (but likely originated In Iraq and came to Bengal with the Baghdadi Jews who migrated to Calcutta - see aloo/potato chaap). I’ve never eaten a vegetarian version, and I love beets, so why not.
A mixture of grated carrots and grated (cooked) beets is seasoned with ginger, green chillies, cilantro, chaat masala, cumin, and amchur. This mixture would typically used as stuffing for a potato croquette, but she simplifies the process by mixing the boiled, mashed potato in. The cutlets are dipped in a cornflour slurry and then breadcrumbs and deep fried.
I found the mixture very underseasoned, so I increased all the flavorings. (Wasn’t surprised because the seasoning was good before the potato went in, and would have been ok if the potato were on the outside rather than mixed in.)
I’m usually lazy about a double coating, but in this case the slurry was necessary for the breadcrumbs to stick and for the croquette to be properly sealed. I didn’t deep fry, but used my paniyaram pan instead.
The carrots seemed unnecessary, unless they are there to provide texture, but I couldn’t really tell so I’d probably skip them next time. I chopped everything fine in the mini FP instead of grating. Also, raisins are just a no for me.
This is a nice bite if you like beets. And if you don’t, it would work with different vegetables too, though it wouldn’t look as dramatic.
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