Ingredients:

• 2 medium-sized Potatoes
• 2 medium-sized Beetroots
• 1 Carrot
• 5 – 6 Green beans
• 1/4 cup of peas
• 10 pieces of broken cashew
• Seasoning:
• 1 tsp Mustard Seed
• A pinch of Hing
• 1 tsp of Saunf
• 2 Cardamoms
• 2 Cloves
• 1″ piece of Cinnamon
• Chilli powder to taste
• 1/4 tsp of Garam Masala
• Breadcrumbs
• Oil for frying
• 1/2 cup of Besan

Method:

1. Peel and cut all the vegetables.
2. Steam them and mash. Keep aside.
3. Take a wok, heat oil and add mustard, hing, saunf, cashews, cloves, cardamom, cinnamon. Let them splutter.
4. Add the vegetables to the oil. Add salt, chilli, garam masala.
5. Fry them until dry and set aside.
6. Make a batter with the besan, dropping consistency.
7. Add salt, chilli powder to the besan batter.
8. Make a small ball of vegetable and coat them in the besan batter and roll them in the bread crumbs.
9. Heat oil in a wok and deep-fry them.
10. Serve it hot with ketchup.

Recipe courtesy of Jayashree