Vegetable Chop / Vegetable Croquette

1 Beetroot
2 Carrots
1 Potato
Frozen Green Peas - 1/2 cup

1 Onions (sliced)
1/2 tsp Red Chili Powder
2 tbsp Oil
1 heaped tsp roasted Cumin Powder
1 tsp Ginger Paste
1/2 cup Whole Wheat Panko Bread Crumbs / Corn Meal for gluten free option
1/2 cup Cornstarch / Arrowroot
2 tbsp Roasted Peanuts (coarsely ground)
Oil for deep frying
 
Steam the vegetables in a steamer and let them cool, Mash the vegetables coarsely and add salt.

Heat oil in a big vessel and add the chopped onions; fry the onions till golden brown. Add ginger paste, cumin powder, chili powder and saute.

Now add the mashed vegetables and fry for 5 mins. Turn off the flame and add roasted peanuts to the above.

Make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.
Repeat the process for all the balls and then place them in the refrigerator for 1 hour or longer.

Heat the oil in a pan and deep fry each ball till golden brown. Alternatively they can also be shallow fried in a cast iron skillet with little oil.  Serve with salad and ketchup.