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

Once done, freeze for 10 minutes

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

And it's ready

For the chutney blend coriander leaves, mint leaves, raw mango, green mango, green chilli, cumin seeds, salt, sugar and water