Peel and grate beetroot, carrot and keep aside

Peel and grate the boiled potato

Heat oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.

Now add cumin and green chilies in the same pan and when cumin start crackling and become golden then add the grated beets and carrots.

Stir fry the beet and carrot for a minute and then cover with a lid and cook on low heat till they become soft.

Add raisins in the mixture and take out the mixture and spread in a plate to cool down completely.

When it cool down then add the grated potato all the remaining spices ,roasted peanuts and 3 tbsp of bread crumbs and mix well.

In a bowl take 5 tbsp of cornflour,pinch salt ,pepper powder and add water to make a medium thick slury .

Make medium size balls from the mixture and make oval shape cutlets or any shape of your choice and keep aside.

Spread dried bread crumbs in a plate .

Now add cooking oil in a heavy bottom wide pan .

Dip the vegetable chops in the slury and then roll in the dried crumbs(if you have time then you can make and keep the cutlets in the refrigerator and shallow fry when needed)

Deep fry the cutlets in hot oil on medium heat till golden and crisp from both the sides.

Drain on a paper napkin to remove the excess oil.

Serve hot with tomato ketchup and mint chutney.