Boil the potatoes.Chop the carrots beans and beets into bite size pieces. Boil or steam the vegetables until tender.
Chop the onions fine, mince or grate the ginger and garlic. Heat 2 Tbsp oil in a pan and saute the onions. Once the onions are softened add the ginger garlic paste and fry till fragrant and the onions begins to turn golden. Add the garam masala powder, chilli powder and salt. Mix and turn off the heat .
Take the potatoes in a large bowl and mash well. Add the boiled vegetables and mash till there are no big chunks. Pour the seasoned onions on top and mix everything uniformly. Taste and adjust salt if needed. Form into uniform size balls and flatten to a thick disc or any shape of your choice.
Mix all purpose flour (maida) with enough water (1/2 to 3/4 C) to make a medium thick batter. Spread the bread crumbs on a plate or flat pan.
Heat enough oil to fry the cutlets in a thick bottomed pan .
Dip the shaped cutlets in the batter, turn to coat both sides. Roll the cutlets in breadcrumbs and fry in hot oil . The cutlets are done when the breadcrumbs turn golden brown. Remove from the oil and drain on kitchen towels.
Notes
Cook the beets separately , mash a little and to the vegetable mix just before shaping to prevent everything from turning red.