Boil potatoes well, ensuring that they are not dipped in water. Peel them and grate them so as to avoid lumps. Keep aside to bring it down to room temperature. Add chopped coriendar (washed, but completely DRY WITHOUT WATER)

Cut the carot and the beetroot in chunks. Run them in a mixer jar on the pulse mode till they are evenly crumbly. Add peas and crumble them in the same way.

Take oil in a non-stick pan over medium flame. Add asafoetida powder and sesame seeds. Add the peas and carrot mixture and sauté for about 2-5 min or until the oil starts to ooze. You'll have to run a spatula very frequently to avoid scorching as well as for even cooking.

Add turmeric powder, chilli powder, amchur powder, salt, sugar, ginger chillies paste and garam masala. Combine everything well and sauté for another minute. Let it cool thoroughly. Add it in the potato mixture along with bread crumbs and corn flour. Adjust spices if required.

Make 6-8 balls from the mixture. Place it in the cutlet mould. Press it using your palm so as to spread it in the mould. Remove the offcuts. Gently press down from all the sides to release and remove the cutlet from the mould. You may use the breadcrumbs and oil to make the entire process easy.

Roll the cutlets all around in the breadcrumbs and corn flour mixture. (You can refrigerate or freeze them at this point.) Dip fry them on medium to high temperature. Serve hot with sweet and green chutneys.