Add potato, carrot, beans, beetroot, green peas and one cup of water to a pressure cooker
Pressure cook for 10-15 minutes or until vegetables are fully cooked and tender
For the ground mixture blend coriander leaves, mint leaves, green chillies, garlic and ginger
Blend to a coarse paste
Drain the water and transfer the vegetables to a mixing bowl. Add poha or flattened rice and mash together. Do this while the vegetables are still warm
Add the ground green masala, corn flour, black pepper powder, chaat masala, chilli powder, cumin powder and salt. Mix everything and combine well
Grease your palm with oil, take a spoonful of the potato mixture and roll like a ball while squeezing lightly to hold the shape
Further roll between your palm to shape it like a cylinder
Dip the cutlets in the prepared slurry and ensure that it is well coated. Roll and coat the shaped cutlets with roasted vermicelli
To fry the cutlets carefully drop them into the hot oil one by one. Fry on medium high heat for 3-4 minutes or until golden brown
For the chutney blend coriander leaves, mint leaves, raw mango, green mango, green chilli, cumin seeds, salt, sugar and water