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Odia Vegetable chop 2

Vegetable Chop

a popular Odia street food of crispy outer layer prepared with beetroot, carrot, potato and peanut.
Perfect for an evening snack to pair with ketchup or kasundi or simply with a hot cup of chai.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Snack
Cuisine Odia
Servings 3


  • 3 no. Potato (boiled)
  • ½ cup Carrot (grated)
  • ½ cup Beetroot (grated)
  • ¼ cup Onion (finely chopped)
  • ½ tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • 2-3 no. Green chili (chopped)
  • 3 tbsp Peanut (roasted)
  • 1 pinch Turmeric powder
  • ½ tsp Red chili powder
  • 1 tsp Garam masala powder
  • ¼ tsp Cumin seed
  • ¼ tsp Mustard seed
  • Semolina for coating
  • 2 tbsp Corn flour
  • Salt as needed
  • 4-5 tbsp Water
  • 1 tbsp Oil + for deep frying


  • Heat 1 tbsp oil in a kadhai / wok over low-medium heat.
  • Add mustard seeds and cumin seeds, allow to splutter.
  • Then add chopped onions and saute till translucent.
  • Add crused ginger and garlic, saute for a bit.
  • After that add all the spice powders, grated beetroot and carrot, roasted peanuts.
  • Mix everything well and sprinkle little amount of water.
  • Give a mix again and cover the pan.
  • When the carrot and beetroot seem little soft, add boiled and mashed potatoes along with salt.
  • Mix till everything incorporated well.
  • Turn off heat and allow the mixture cool down completely.
  • Meanwhile make a slurry of corn flour with 4-5 tbsp of water. Keep aside.
  • Heat oil in another kadhai / wok for deep frying.
  • When the mixture comes to room temperature, simply grease the palms and take 2-3 tbsp of mixture, shape like oblong or oval.
  • Keep in a plate, similarly make some more shapes.
  • Also spread the semolina in a plate and keep aside.
  • Now take one oval shape, dip in the slurry and then roll over the semolina (sooji) till well coated.
  • Keep aside in a plate and similarly prepare with the rest oval shapes.
  • Finally deep fry in batches till crisp from all the sides and light golden brown.
  • Transfer to a plate lined with tissue paper and deep fry others.
  • Serve hot with kasundi or ketchup or with a cup of tea !


  • Adjust the spiciness as desired.
  • Here there is no binding in the masala mixture, still, the chops are fried pretty well without any break.
  • Make sure the masala mixture must be cooled down to room temperature before shaping.
  • One can add some besan/breadcrumbs as a binding agent to the mixture. If adding besan as a binder, then just fry in a pan over medium heat till a nice aroma comes out. Else there will be a raw taste of besan in the fried chop.
Keyword Beetroot, Deep frying, Snack Idea