Boil the vermicelli as you normally do. I have used Dragon brand. If necessary, do add the cold water to it.
Cook the potato and beet root in pressure cooker..them.Take oil in a pan, add cumin, as
Grate the carrot.
Grind green chilli and ginger.
Once the pressure releases, peel the skin of potato and beet and grate them.
Take oil in a pan, add cumin, as it sizzles, put the onion. Saute itAdd ginger and carrot, allow to cook for sometime.
Switch off the flame. Add the grated beet, potato, boiled vermicelli, and all the spice powders. Mix them well.
Make a slurry of maida and water.
Take a ball of the filling, flatten between palms, dip it in the paste and roll in semolina
Heat a skillet.Put the rolled cutlets on the skillet and drizzle some oil.Cook on both the sides, it should be golden in colour.Serve hot with chutney and tomato ketchup.