Kolkata-Style Spiced Beet Cutlets

Name: Kolkata-Style Spiced Beet Cutlets (Kolkata Beet Chop)
Cuisine: Indian
Ingredients: ½ teaspoon fennel seeds; ½ teaspoon cumin seeds; 2 cardamom pods; 2 dried red chiles; ½-inch cinnamon stick; ½ teaspoon whole black peppercorns; 1 teaspoon kalonji (onion seeds); 1 teaspoon kalonji (onion seeds); 1 carrot; 2 beets; 1 potato; 1 tablespoon roasted peanuts, coarsely pounded in a mortar and pestle; 2 green chiles, finely chopped; 1-inch piece fresh ginger, peeled and grated; Kosher salt; 1 teaspoon sugar; 1 cup breadcrumbs (optional); 2 tablespoons cornstarch; Sunflower or canola oil, for frying; Sunflower or canola oil, for frying; 10 sprigs cilantro, finely chopped, for garnish; ¼ cup chutney (mint or tamarind); ¼ cup chutney (mint or tamarind); ¼ cup chutney (mint or tamarind); ¼ cup ketchup

Kolkata Beet Chop

Preparation info

Yield:
12 to 15
cutlets

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

This vibrant Kolkata Beet Chop is a delightful snack from West Bengal, where grated, spiced beet and mashed potato are formed into cutlets and shallow-fried to perfection. With its gorgeous hue and balanced flavors, it’s a reminder of the traditional Bengali chaat culture and makes for an eye-catching treat.

Ingredients

Roasted Spices

½ teaspoon fennel seeds
½ teaspoon cumin seeds
2

Asia
India
Kolkara
Starter
Snack
Vegan

Method

Heat a pan and roast the dry spices until they pop and release aromatic flavors (fennel, cumin, cardamom, cinnamon, dry red chile, black peppercorn, and kalonji). Let cool, then blend to make a smooth powder. Set aside.

Peel the carrot and beets, wash them well, and cut into big chunks. Steam using a steamer or cook in a multi-cooker. Once cooked, allow it to cool and grate. Set