A favourite street food from Kolkata, the vegetable chop celebrates seasonal vegetables.
Sauté for a few minutes, add the ginger, salt and chilli powder. Cook for 5 minutes.
Add the potato and mix well. Allow it to cook until the carrot and beet are tender but not wilted.
Add the peanuts, give the vegetables a quick stir and set aside.
Take 3 tablespoons of the vegetable mixture in your hand, roll it into desired shape, preferably a little disk or that strange oval shape that all the mothers have mastered. Make several of these and line them up in a plate like toy soldiers lined up for an imaginary war.
Dip a chop in the batter and drop it in the bread crumbs. Use a fork to roll the cutlet in the breadcrumbs. Then with your clean and dry right hand, pick up the cutlet and deftly (if you can) put it into the frying pan. Repeat until all the cutlets have been fried.