Step-by-Step Instructions

1. 1.Prepare Dry Roasted Masala

   In a pan, dry roast coriander seeds, cumin seeds, fennel seeds, black pepper, cardamom, and cinnamon until fragrant, about 1-2 minutes. Crush or grind these roasted spices into a coarse powder.

2. 2.Fry Peanuts

   Heat a small amount of oil in a pan and fry the peanuts until they are golden brown and crunchy. Remove and set aside.

3. 3.Temper Spices

   In the same pan with a little oil, add dry red chillies, panch phoron, and ginger-chilli paste. Sauté for about 30 seconds until aromatic.

4. 4.Sauté Onions and Vegetables

   Add sliced onions to the pan and sauté until translucent, about 2-3 minutes. Then, add finely diced beetroot, carrots, and green peas. Cook for 5-7 minutes until the vegetables are slightly tender.

5. 5.Add Dry Spices

   Season the vegetables with salt, turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes to allow the spices to blend.

6. 6.Combine with Potatoes and Peanuts

   Add mashed boiled potatoes, the previously fried peanuts, sugar, and chaat masala to the vegetable mixture. Mix thoroughly until all ingredients are well combined.

7. 7.Incorporate Prepared Masala

   Stir in the prepared dry roasted masala powder into the vegetable mixture. Mix well and cook for 1-2 minutes, then remove from heat and let it cool slightly.

8. 8.Shape the Chops

   Take small portions of the cooled vegetable mixture and shape them into oblong or cylindrical chops.

9. 9.Prepare Slurry

   In a bowl, combine maida (all-purpose flour), cornflour, salt, and water. Whisk until you get a smooth, lump-free slurry of medium consistency.

10. 10.Coat the Chops

    Dip each shaped vegetable chop into the prepared slurry, ensuring it's fully coated. Then, transfer it to a bowl of breadcrumbs and roll it, pressing gently to ensure an even and thick coating.

11. 11.Deep Fry the Chops

    Heat cooking oil in a deep pan over medium heat. Once the oil is hot, carefully place the coated chops into the oil. Fry in batches until they turn golden brown and crispy on all sides, about 3-5 minutes per batch.

12. 12.Serve

    Remove the fried vegetable chops from the oil and drain excess oil on a paper towel. Serve hot with sliced onions, green chillies, and tomato ketchup.