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Vegetable Chop’er Moshla

Vegetable Chop’er Moshla

Regular price Rs. 79.00
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Use this spice mix to make “vegetable chop”, a delicious snack in Bengal made from winter vegetables such as beetroot, carrot, and peas. A large number of spices go into the spice mix; you most likely have them in your kitchen already. But here you have them mixed in the right proportions, and ground fresh for fine texture and flavour. 

Made fresh using Bong Eats’ recipe, just as you would make it at home. No fillers, no hidden ingredients—just good quality spices.

ingredients fennel, dry mango, cumin, dried red chilli, bay leaves, black peppercorn, cloves, cardamom, cinnamon
processing ground fine in small batches


store in air-tight jars, away from direct sunlight and moisture


what you can cook with it

Follow the instructions below to use this spice blend to make a beetroot “vegetable” chop.

INGREDIENTS (yields 16 chops)

  • ‍400 g beetroot‍
  • 200 g carrot‍
  • 400 g potatoes
  • 30 g vegetable oil
  • 30 g peanuts
  • 20 g fresh coconut slices
  • ‍½ tsp panch phoron
  • 6 g green chilli
  • 30 g ginger paste
  • ‍8 g coriander leaves (optional)‍
  • 10 g ghee‍
  • 20 g salt‍
  • 35 g sugar
  • 30 g cornflour (for breading)
  • 200 g breadcrumbs (for breading)


  1. Boil potatoes and mash them until lump-free.
  2. Chop carrots and beetroot into 3-cm long matchsticks. Finely chop green chillies and coriander leaves. Slice coconut. Halve the peanuts.
  3. Heat vegetable oil. Fry coconut on medium heat until golden. Set aside. Then, fry the peanuts until golden. Set aside.
  4. Temper the oil with panch phoron. Wait until it crackles.
  5. Add chopped green chillies and ginger paste. Fry on medium heat for 2 minutes.
  6. Add beetroot and half the salt, to help soften the beet. Cook until it becomes slightly limp.
  7. Add carrots and the remaining salt. Keep cooking until the vegetables are soft, but be careful not to let them turn mushy or the chop will lose its texture.
  8. Add 15 g of the VEGETABLE CHOP MOSHLA. Cover and cook for 2 minutes to allow spices to infuse.
  9. Add sugar (this chop is meant to be sweet, requiring a generous amount of sugar).
  10. Add mashed potatoes. Mix everything thoroughly, while taking care not to break up the strands of beet and carrot.
  11. Keep cooking until the mixture turns completely dry.
  12. Turn off the heat and add ghee, along with the fried coconut and peanuts, and chopped coriander leaves. Mix everything gently.
  13. Once the mixture has cooled down, divide it into 50 g portions. Shape into cylindrical logs.
  14. To bread the chops, make a thin slurry of cornstrarch and water. Dip the chops in this slurry, and then coat with breadcrumbs. Repeat this process once again to get two layers of breadcrumbs on. 
  15. Fry on medium heat in hot oil (180°C), until evenly brown on all sides. Serve hot.


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