Boil potatoes in pressure cooker. Remove skin and mash them. Wash and soak poha in little water and keep aside. Mix cornflour in enough water. Add little salt and prepare semi thick slurry.

In a pan heat oil. Add green chili ginger paste and saute for sometimes. Add chopped french beans and cabbage. Saute for 2-3 minutes. Add chopped capsicum, grated carrot and beetroot. Saute for 2-3 minutes. Add blanched or boiled green peas and mix it. Add red chili powder, salt, roasted cumin seeds powder, garam masala powder, chat masala and amchur powder. Give them a good mix.

Add boiled and mashed potatoes and poha. Combine well. Add coriander leaves and mix well. Allow mixture to cool down at room temperature.

Now make equal size big balls and give desired shape of cutlets. (If mixture is little soggy, add 1-2 tablespoon breadcrumbs). Dip each piece in cornflour slurry and coat with breadcrumbs. Prepare all like this.

Shallow fry or deep fry in hot oil until golden and crisp from outside. Vegetable cutlets is ready to serve. Serve hot with green chutney, date tamarind chutney or tomato sauce.