In a kadai, heat 2 tbsp vegetable oil and fry the coconut pieces till they are just a little bit golden.
You have to be very careful about the heat since coconut burns fast. Take the coconut out and in the same oil, fry a handful of peanuts, take them out and fry a handful of raisins.
Now heat about 2 tbsp of vegetable oil and add chopped green chilies, freshly grated ginger, stir and add the grated vegetables.
Stir fry them on high heat for 3- 4 mins and add green peas and keep frying them. Add a little bit of salt and stir for two more minutes
Finally cover and lower the heat and let the vegetables soften. Remove the lid and stir.
Add fried peanuts, coconut, raisins and ½ tsp of sugar. Give them a good mix and crush one large boiled potato into this.
Mix it once more and add bhaja moshla. Mix it and take it off the heat. Mash with your finger till they come together.
Make croquettes of the vegetable mix. Make a slurry of flour and water (should be thick enough to coat the croquettes or chops)
Dip the vegetable chops in the slurry and then coat with bread crumbs. Repeat the process (this one needs a double coating) and then deep fry in vegetable oil in medium heat till they are golden brown.
Serve with kashundi.