To begin making Kolkata Style Vegetable Chop Recipe, heat a kadai and roast the dry spices (fennel, cumin, cardamom, cinnamon, dry red chili, black peppercorn, kalonji), let them cool down and grind to powder. Keep aside.

Peel the vegetables, wash them well and cut into big chunks. Cook till the first whistle goes off, remove from heat. Wait till the pressure releases. Take out all the vegetables and keep in a colander to drain out all the excess water.

Grate the cooked vegetables.

In a non stick pan add some oil(1tbsp) and when the oil is hot reduce the heat and add grated ginger and the vegetables.

Add the powdered spices and crushed peanuts. Stir well. Add salt and sugar. Keep cooking for 5-6min. Switch off the heat. Let the mixture cool down. [Note: If you think your vegetable mixture has more moisture then cook for longer duration. To know whether it is done or not take a little vegetable mix in your hand and try to make a ball, if you can make a nice round ball without sticking the vegetables to your hand then the mix is perfectly done.]

Make small balls with the mixture. The size and shape depends on individuals choice, I did a cylindrical shape.

Make a thin batter by mixing water and corn flour. Dip the vegetable balls in the batter and roll them in bread crumbs.

Repeat the process. So the vegetable balls coated twice with bread crumbs.

Deep fry the chops and drain on a kitchen towel.

Serve Kolkata Style Vegetable Chop Recipe with Kasundi or Dhaniya Pudina Chutney Recipe (Green Chutney), Date and Tamarind Chutney Recipe | Khajur Imli Chutney and Slices of onion and cucumber, during evening.