Beet and Carrot Chops
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Anindya Basu (Courtesy Sri Bodanapu)
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
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
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