Place mashed potatoes in a deep bowl. Add French beans, capsicum, carrot and peas. Mix lightly. Add the beetroot, salt, ginger-green chilli paste, cornflour, chopped coriander, lemon juice and chaat masala and mix well.
Divide mixture into equal portions and shape them into balls. Flatten the balls slightly.
Heat a tawa, pour a little oil on it. Roll the cutlets in bread crumbs and place them on the hot tawa. Shallow-fry on medium heat, turning sides, till both the sides are evenly golden. Drain on absorbent paper.
Serve hot with tomato ketchup or mint chutney.