Vegetable Cutlet

So dear husband has a funny way of complimenting on some dishes..like after eating this cutlet which was served with chutney and tomato ketchup, he said, you should invest as much time in planning the dips or the sauces to go along with the main dish. My brain selectively picked the compliment : it said "You have planned so well for this cutlet which can be simply eaten on its own and does not really need a chutney or ketchup"
I think we can progress happily with such convenient assumptions...About this recipe, in mumbai, you will find several tea stalls have neighboring stalls serving batata wadas or "cutles"...yes it is called cutles and not cutlet for some reason. Dh argued that it is what it is called and that probably the brits adopted it to call as as dish of their own. I do not know the history, but I am convinced that the street vendors initially got it wrong and then stuck on for the popularity..

Ingredients
4 large potatoes
1/2 cup french beans finely chopped
1 beetroot peeled and chopped
1/2 cup green peas
1/2 cup peeled and chopped carrots
1 tspn ginger garlic paste
1 tspn green chilli paste
2 tspn corn flour
2 tbsp semolina
Oil for pan searing
Method
1) Boil the potatoes, cool, peel and mash them. Set aside
2) Boil the other veggies mixed together until they are cooked. About 2 whistles in pressure cooker
3)Drain the water from the veggies, mix with the potatoes and mash together to form a soft pulp.
4) Add the ginger garlic paste, green chilli, 1 tspn corn flour, salt and mix again. Add chopped coriander and mix well
5) Make a think paste with the remaining corn flour using some water.
6) Take small balls of the vegetable mixture and give desired shape.
7) Deep them in the corn flour paste and then roll in the semolina.
8) Repeat for all the cutlets.
9) Place them on nonstick griddle, brushed with some oil. Roast on both sides till the semilina changes its color.
10) Serve hot with chutney or sauce