Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.
In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.
Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes.
Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.
Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"