Step 1

Rinse the veggies and then pressure cook them with ¼ teaspoon salt and enough water just about covering veggies.

Step 2

Pressure cook for 15 to 17 minutes or for 6 to 7 whistles on a medium flame. Drain the veggies very well and keep aside.

Step 3

Meanwhile heat a small pan and add 3 tablespoons roasted peanuts.

Step 4

On a low flame, stirring often roast the peanuts till their skins chars a bit and they become crunchy. Let the peanuts cool down.

Step 5

Remove the skins of the peanuts by rubbing them between your palms. Keep aside.

Step 6

Now peel and grate the veggies in a mixing bowl or pan.

Step 7

Add all the herbs, spice powders, roasted peanuts, sugar and salt.

Step 8

A point to be noted is that saunf powder (fennel powder) is also added. But since the homemade garam masala powder I have used has saunf in it, I have not added saunf powder. If your garam masala does not have saunf, then you can add ½ teaspoon saunf powder.

Step 9

Mix very well. I have not used any binding agent in the chop mixture. But if the mixture looks loose and very moist, then add some breadcrumbs. Moisture content of the beetroot can be more or less depending on its quality.

Step 10

In a small bowl mix 3 tablespoons maida or all purpose flour and 6 tablespoons water to a smooth batter.

Step 11

Now take a portion of the mixture. Shape into a cylindrical shaped cutlet.

Step 12

Coat the veggie chop with the batter. These cutlets are light, so be gentle when coating with the batter. Do not coat too much as then the veg chop will break.

Step 13

Now coat the batter coated veg chop in breadcrumbs. You can use both breadcrumbs or sooji (rava).

Step 14

Crumb coat all the veg chops this way. Keep aside. If you do not plan to crumb coat, then add breadcrumbs in the mixture. You can add 2 to 3 tablespoons breadcrumbs or as required.

Step 15

Heat oil for deep frying in a pan or kadai.

Step 16

When the oil becomes hot, test a small piece of the chop mixture. If it does not break, then you can easily fry the remaining veggie chops.

Step 17

Place the vegetable chops gently in the hot oil and fry at medium temperature. Do not over crowd the pan.

Step 18

When one side is golden and crisp, then with a butter knife, turn the vegetable chop. Its easier to turn them with a butter knife than with a slotted spoon.

Step 19

Flip a couple of times more and fry till the outer coating becomes crisp.

Step 20

Remove with a slotted spoon and drain on paper kitchen towels.

Step 21

Prepare all the vegetable chops this way.

Step 22

Serve vegetable chops hot with tomato ketchup or coriander chutney or kasundi and some onion salad.