Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
Then drain and allow to cool.
When the potatoes are cool, peel off their skins, return to the pan and mash.
Meanwhile, cook the beans in another pan of boiling water for 5 minutes or until tender.
Then drain and set aside.
Cook the carrots in a separate pan of boiling water for about 15 minutes, or until soft.
Drain and cut into dice.
Cook the cauliflower in another pan of boiling water for 5 minutes, or until just tender.
Drain and grate.
Heat the oil in a frying pan (skillet).
Lightly fry the potato, beans, carrots and cauliflower.
Melt the ghee in a separate pan.
Add the coriander seeds and half the onions and lightly fry until golden brown and crisp.
Drain on kitchen paper (paper towels).
Then crumble with your hands and allow to cool.
Reheat the ghee, add the cumin and stir-fry over medium heat until it begins to splutter.
Add the remaining onions and lightly fry for about 5 minutes until they are translucent.
Add the ginger and garlic pastes and stir-fry for another 5 minutes, until the onions are light golden brown.
Stir in the amchoor, then add the cashew nut paste, chironji kernel paste and the remaining spices and mix well.
Add the mixture and the fried onions to the vegetables and mix well.
Divide the mixture into 16 equal portions.
With damp hands, roll into balls and then flatten to make 2.5-cm / i-inch thick patties.
Heat the ghee on a tawa or flat griddle or in a frying pan (skillet).
Working in batches, shallow-fry the patties over medium heat, for about 3 minutes on each side, or until they are evenly brown, turning once.
Remove with a slotted spoon and drain on kitchen paper (paper towels).