Heat 1 tbsp oil in a kadhai / wok over low-medium heat.
Add mustard seeds and cumin seeds, allow to splutter.
Then add chopped onions and saute till translucent.
Add crused ginger and garlic, saute for a bit.
After that add all the spice powders, grated beetroot and carrot, roasted peanuts.
Mix everything well and sprinkle little amount of water.
Give a mix again and cover the pan.
When the carrot and beetroot seem little soft, add boiled and mashed potatoes along with salt.
Mix till everything incorporated well.
Turn off heat and allow the mixture cool down completely.
Meanwhile make a slurry of corn flour with 4-5 tbsp of water. Keep aside.
Heat oil in another kadhai / wok for deep frying.
When the mixture comes to room temperature, simply grease the palms and take 2-3 tbsp of mixture, shape like oblong or oval.
Keep in a plate, similarly make some more shapes.
Also spread the semolina in a plate and keep aside.
Now take one oval shape, dip in the slurry and then roll over the semolina (sooji) till well coated.
Keep aside in a plate and similarly prepare with the rest oval shapes.
Finally deep fry in batches till crisp from all the sides and light golden brown.
Transfer to a plate lined with tissue paper and deep fry others.
Serve hot with kasundi or ketchup or with a cup of tea !