The word chop is usually related to meat, like pork chop or lamb chop but in this recipe, it means a deep-fried or pan-fried patty. In Kolkata (situated in east of India), chop is a very common roadside snack bite. These snacks are made with vegetables, fish or egg; mixed with boiled potatoes, some spice mix or herbs and then, either pan-fried or deep-fried.
It’s one of those perfect, savory snacks that should be enjoyed with your loved ones over a cup of evening tea or coffee. It can also be served as a finger food in a cocktail party with some spicy dip of your choice. 
Beet Chop/Beetroot Patty – My twist on a street food from Kolkata
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delicious and healthy beetroot patty, perfect for enjoying with tea or as a filling in a vegetable sandwich.
Ingredients
- 2 medium-sized beetroots, grated
- A bunch of chives, finely chopped (or 1 medium-sized onion as a substitute)
- 1 cup (240 ml) frozen peas
- 1/2 tsp asafoetida (hing)
- 1 large potato, boiled and mashed
- Salt, to taste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- Oil, for frying
Instructions
- In a large mixing bowl, combine the grated beetroot, chopped chives (or onion), frozen peas, asafoetida, boiled and mashed potato, salt, cumin powder, coriander powder, garam masala, and red chili powder. Mix well until all ingredients are thoroughly combined.
- Shape the mixture into small patties of your desired size and shape. Be prepared for your hands to get a bit messy and red from the beetroot.
- Heat oil in a pan over medium heat. Once the oil is hot, carefully add the patties to the pan.
- Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the patties from the pan and place them on a paper towel to drain any excess oil.
- Serve hot with a spicy dip of your choice or as a filling in a vegetable sandwich.
Notes
- These patties can be served as a finger food at cocktail parties with a spicy dip.
- They are a great option for a healthy snack and can be stored in the refrigerator for up to 2 days.
- Reheat in a pan before serving.
- You can substitute chives with onions if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 patty
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 4
- Protein: 4
- Cholesterol: 0
I am not sure what are the ingredients or method used by the roadside shops. So, I just improvised and added some of my own twist to it. It actually tastes pretty good and since it’s so easy to make, it’s one of our common evening snacks these days.
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Frequently Asked Questions
What is a “chop” in the Kolkata street-food sense?
Despite the word’s usual association with meat cuts, in Kolkata “chop” means a pan-fried or deep-fried patty. It’s a common roadside snack made with vegetables, fish, or egg mixed with boiled potatoes and spices — this beetroot version is the author’s home adaptation of that tradition.
What is asafoetida (hing) and why does the recipe call for just 1/2 tsp?
Asafoetida is a pungent dried resin used as a flavor enhancer in Indian cooking, contributing a savory, onion-like depth. Only 1/2 tsp is used because it is very strong; a small amount blends into the grated beetroot and mashed potato mixture without overwhelming the other spices.
The recipe warns your hands will get messy — any tips for shaping the patties?
The instructions note that shaping the beetroot mixture into patties will make your hands red. Wearing disposable gloves helps, and working quickly with slightly damp hands prevents sticking. Fry each patty for 3–4 minutes per side until golden brown and crispy.
