Steam potatoes by washing peeling off skin and slicing into rounds. Then heat water in a vessel and place a perforated plate on it. Place the chopped potatoes in a steamer.Cover and cook for 15 minutes on high heat. Steaming potatoes prevents them from turning mushy and keeps them dry and soft.
Slice the beetroot and carrots into thin long matchsticks Do not grate the beetroot and carrots .grating makes the vegetables soggy while chopping helps in retaining the juices and nice texture.
Fry the cashew nuts and raisins in ghee and keep aside. Crush the peppercorns and fennel seeds. Crush green chillies and coriander leaves.Roast beaten rice or poha in a skillet. After it cools down grind to a coarse powder. Keep aside. This will do the work of bread crumbs for us. You can use bread crumbs if you wish to. But this is a healthier option.
Heat oil. Add mustard seeds and cumin seeds. When they crackle add crushed green chillies and ginger. Fry on medium heat for a minute. Now add sliced beetroot. Add salt stir until beetroot softens a bit. Add in sliced carrots. Add salt. Cook until vegetables are soft, but don’t let them turn mushy. Now add the crushed fennel and peppercorns. Add garam masala, dry mango powder and red chilli powder. Cook for 1 minute. Remove the lid and add sugar. Mix well. Switch off the flame.
Mash the potatoes. Mix with the beetroot and carrot mixture. Mix gently taking care not to break the carrots and beetroot. Add coriander leaves. Add the fried cashew nuts and raisins. Make rolls like cylinders or any shape you prefer. Let them cool thoroughly.
Make a paste of chickpeas flour and water. Add a little salt. Keep rice flour ready Heat oil to fry the cutlets. Now, take one roll. Dip in rice flour. Dip in besan mixture and then in the coarsely ground beaten rice. Repeat the procedure for all the rolls. Now add to heated oil. Fry on both sides. Yummy beetroot cutlets are ready. Eat as is or enjoy with tomato ketchup or green chutney or date tamarind chutney.