Chop the beetroot and carrot finely. You can also grate them if you want but I prefer chopping them into thin slices.

Cube the potatoes and boil them. Once the potatoes are boiled mash them. Do not overcook the potatoes.

Take a kadai and to it add 1 tablespoon of oil and heat it. Now, fry the peanuts and keep aside. Temper the remaining oil with cumin seeds and green chilies.

Add the chopped beetroot and carrot. Now, add the salt, cumin powder, coriander powder, red chilli powder, amchur powder, chopped green chilies and sauté for 2 minutes.

Now, add water and let the vegetables cook but do not let them become mushy. When the carrots and beetroot are cooked halfway add the green peas and continue cooking.

Once all the vegetables are cooked and there is no water remaining add the mashed and boiled potatoes and keep stirring till the mixture becomes completely dry. To the vegetable mixture, add the fried peanuts and coriander leaves and mix them evenly. In case you feel your mixture is not dry enough add about ¼ cup of breadcrumbs to mixture. This will absorb all the excess moisture.

Make a smooth batter of corn flour. Do not make it too thick.

In another plate keep the bread crumbs ready.

Now, form balls and make the chops according to shape you like. I have shaped them in cylinders.

Now, dip them in the corn flour batter and roll them in the bread crumb.

Repeat this again. This double layer of bread crumb brings an extra crunch to chop.

Now, fry them in oil on low-medium heat. Fry them till the chop turns brown in colour.