Pressure cook the beetroot, peel, chop, and keep aside.
Boil potatoes in Instant Pot or Pressure cooker. Peel them, mash them, and set them aside.
Prep all the vegetables. Chop the onion and tomatoes
Grind the ginger, garlic, green chili, and cumin seeds.
Heat oil in a pan, fry the onions till transparent, add the ground ginger, garlic, chili, and cumin seeds. Add tomatoes and spices.
Next, add all the vegetables including chopped beetroot. Add salt to taste.
Mix well, cover, and cook.
When the vegetables are cooked, switch off the stove.
After the vegetables have cooled down, add the mashed potatoes.
Mix and make balls out of the mixture. I got about 20.
Add breadcrumbs to a plate.
Take one ball and flatten it onto the breadcrumbs. Turn and make sure the cutlet is coated with the breadcrumbs.
Do this with all the cutlets. Keep them refrigerated.
When ready to fry, add oil to a pan. When the oil is hot, add the cutlets and fry them on both sides till golden brown.