Kashmiri Chop

The Kashmiri Chop is indeed a fascinating and lesser-known street food item from Kolkata, often found in telebhajar dokaan (fried snack shops). It’s a beloved crispy treat served alongside chai (tea) or muri (puffed rice), especially popular during the colder months. I don’t know why it is called Kashmiri Chop (would love to know the history!). It is similar to vegetable chop but the batter is made of chickpea flour. Here is the recipe.

Ingredients

For the stuffing

  • 1 large potato (boiled and mashed)
  • 1⁄2 cup grated beetroot
  • 1⁄2 cup grated carrot
  • 1 tablespoon ginger (grated)
  • 2 green chilies (finely chopped)
  • 1⁄2 teaspoon roasted cumin powder
  • 1⁄2 teaspoon garam masala
  • 1⁄4 teaspoon cinnamon powder
  • 1⁄2 teaspoon fennel powder (optional)
  • Salt and sugar to taste
  • Handful of chopped coriander
  • 1 tablespoon raisins (optional, for sweetness)

For the batter

  • 1 cup chickpea flour (besan)

  • 1⁄4 teaspoon turmeric powder

  • 1⁄4 teaspoon red chili powder

  • A pinch of baking soda

  • Water to make a thick batter

  • Salt to taste

  • Oil for frying

Method

  1. Prepare the stuffing:
    • Heat 1 tablespoon oil in a pan, and sauté the grated ginger.
    • Add the grated beetroot, carrot, and mashed potato. Cook on medium heat for a few minutes until soft.
    • Mix in cumin powder, garam masala, cinnamon, and fennel powder.
    • Season with salt, sugar, and add chopped coriander and raisins.
    • Let it cool down and shape it into cylindrical or oval-shaped chops.
  2. Prepare the batter:
    • In a mixing bowl, add chickpea flour, turmeric powder, red chili powder, salt, and a pinch of baking soda. Slowly add water to make a thick batter (not too runny).
  3. Fry the chops:
    • Heat oil in a deep frying pan.
    • Dip each chop into the chickpea batter, coating it evenly.
    • Fry the coated chops in hot oil until golden brown and crisp.
  4. Serve hot:
    • Serve the fried chops with puffed rice (muri), salad, or green chutney, and a steaming cup of tea!
    • Sprinkle Bhaja-masala on it.

To make Bhaja-masala: Dry roast the 1 dry whole red chillie and 1tsp cumin seeds in a pan. Cool and then grind them to a coarse powder in a grinder.

It’s a delightful, crunchy snack that goes well with the monsoon or wintery days. Enjoy making this better version at home with gorom gorom cha (hot tea) and muri!