A beloved snack in the Bengal region, these fried “chops” are crunchy on the outside and spicy-sweet inside. This recipe calls for bhaja moshla, a roasted spice mix that gives the croquettes their signature flavor. They’re classically served with chutney or kasundi, a pungent fermented mustard sauce that can be purchased from South Asian supermarkets or online, but grainy Dijon mustard with a splash of white vinegar makes a decent substitute. For the full jol khabar experience, recipe developer Madhushree Basu Roy suggests pairing them with black tea or masala chai.
Featured in “In Kolkata, Snack Time Is a Daily Ritual” by Madhushree Basu Roy in the Spring/Summer 2026 issue. See more recipes and stories from Issue 206.
Excerpted from Heirloom Cities: Kolkata, published by Sri Bodanapu © 2026. Photography © Anindya Basu.
Ingredients
- 1 large potato, peeled and cut into medium chunks
- ¼ cup vegetable oil, divided, plus more for frying
- ½ cup grated coconut, fresh or thawed frozen
- ½ cup unsalted peanuts
- ½ cup raisins
- 1 Tbsp. finely grated fresh ginger
- 2 Indian green chiles (hari mirch), or 1 small jalapeño, stemmed and finely chopped
- 2 large beets, finely grated
- 2 medium carrots, finely grated
- 1 cup peas, fresh or thawed frozen
- Kosher salt
- ½ tsp. <a href="https://www.saveur.com/recipes/bengali-spice-blend-bhaja-moshla/">bhaja moshla</a>
- ½ tsp. sugar
- 3 Tbsp. all-purpose flour
- 2 cups breadcrumbs
- Kasundi or chutney, for serving
Instructions
- Bring a medium pot of water to a boil. Add the potato and cook until tender, about 15 minutes. Drain, then transfer to a small bowl and mash with a fork. Set aside.
- To a large skillet over medium heat, add 2 tablespoons of the oil. When it’s hot, add the coconut and cook, stirring frequently, until light golden, 2–3 minutes. Using a slotted spoon, transfer to a plate. Add the peanuts to the skillet and cook, stirring frequently, until just toasted, about 2 minutes. Transfer to the plate. Add the raisins to the skillet and cook until puffed, 60–90 seconds. Transfer to the plate and set aside.
- Add 2 tablespoons of the oil to the skillet. Add the ginger and chiles and cook until fragrant, about 30 seconds. Add the beets and carrots, turn the heat to medium-high, and cook, stirring occasionally, until the vegetables start to soften, 3–4 minutes. Add the peas and a pinch of salt and cook until the peas are warmed through, about 2 minutes more. Cover, turn the heat to low, and cook until the vegetables are tender and the moisture has evaporated, about 5 minutes. Remove from the heat.
- Return the coconut, peanuts, and raisins to the skillet. Stir in the bhaja moshla and sugar, then stir in the mashed potato. Set aside until cool enough to handle, 15–25 minutes. Using your hands, mash and mix everything until it holds together and forms a soft dough. Set aside.
- In a small bowl, stir together the flour and just enough water to form a thick but runny slurry, ½–⅔ cup. Add the breadcrumbs to a shallow plate. Divide the vegetable mixture into 10–12 equal portions and shape into 1- by 2-inch oblong croquettes. Carefully dip each croquette into the slurry, then roll in the breadcrumbs. Repeat once more for a double coating. Transfer to a plate.
- Into a large, deep skillet fitted with a deep‑fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reaches 350°F, working in batches, fry the croquettes, turning once, until golden brown all over, 3–4 minutes total. Using a slotted spoon, transfer to a paper towel-lined plate. Serve hot with kasundi or chutney.
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