To make the filling, in a pan add a tablespoon of oil.
* when it’s hot, add ginger and green chilli minced.
* fry until the colour changes.
* add beans and sauté for a minute.
* add carrots and a teaspoon of salt and fry for a minute.
* the salt helps to ooze water from the vegetables and cooks evenly without needing extra oil.

After the veggies are cooked for 3-4 minutes, add red chilli powder, cumin, coriander and Garam Masala powder.
* mix it all together and set aside to cool completely.
* meanwhile, peel and mash the potatoes.
* add the cooked vegetable mix, lemon juice and extra salt if necessary.
* mix it all well.

For the slurry, in a bowl add cornflour, salt and water to make a thin paste.
* for the breadcrumbs, tear 8-10 slices of bread and add it to a blender.
* pulse it to make breadcrumbs.
* transfer onto a plate.
* meanwhile, make the chops by pulling a portion of the potato mixture.
* roll into a ball and shape it like a log.
* dunk the log in the cornflour paste and remove.Hold for a second so that the extra slurry can drain off.

Roll the log on the breadcrumbs, ensuring that it is well coated.
* drop it again in the cornflour slurry and coat it well.
* drain the excess and roll it in the breadcrumbs really well.
* doing this step 2 times, ensures that the chop is very crispy.
* repeat the same for all the chops.
* at this stage, if you do not wish to fry immediately, you can store them in an airtight container and freeze it.

If you wish to fry immediately, refrigerate for 15 mins, until the oil heats up.
* keep the oil for heating on medium high.
* when the oil is really hot, then drop a few of them and fry until golden brown.
* the chops need to be fried only in medium hot oil.

When it’s done remove on an absorbent paper and enjoy right away with some chutney or ketchup.

Video Recipe - https://youtu.be/R2egbZHk7Ec