Dry roast all the whole spices in a pan on low flame till you get light aroma

Grind the roasted spices to a fine powder and keep aside

In a kadai heat oil and lightly fry the peanuts, remove from oil and keep aside

In the same oil fry ginger, garlic and green chilli for few seconds

Now add onions and saute until it becomes brown

Into this add the grated carrots and beetroots, saute well

Now add the mashed potatoes, salt, sugar, spice powder and chopped coriander leaves, mix well

Cool the mixture for 15 minutes

Make a medium thick slury by mixing cornflour and water

Now make medium balls from the mixture

Dip each ball into the slury and roll them in dry bread crumbs

Heat oil in a kadai and deep fry the cutlets in hot oil until golden brown