For bhaja masala in a pan roast coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon pieces, cardamom, pepper corn, bay leaf and dry red chilli until golden brown or nice aroma release. Cool down at room temperature and then grind it and make powder form.
Boil potatoes, carrot and beet root in pressure cooker by steam. Strain water from it. Then mash with masher.
In a pan heat oil. Add raw peanuts and fry till golden brown. Then transfer to a bowl. In the same pan add chopped onion, chopped green chillies and ginger garlic paste. Saute for sometimes.
Now add mashed potatoes, beet root and carrot mixture and mix well. Cook till mixture leaves sides of the pan. Add salt, prepared bhaja masala and powdered sugar. Mix well. Add chopped coriander leaves and fried peanuts and mix well. Transfer mixture into a bowl and allow it to cool down.
Make balls from it and give cylindrical shape. Mix all purpose flour with corn flour, salt and required water. Prepare lump free batter. Dip cylindrical chops one by one into batter and coat with breadcrumbs property. Put into fridge for 30 minutes.
Then deep fry in hot oil till golden and crisp. Bengali veg chop is ready to serve.
