Pressure Cook 3-4 large sized potatoes in cooker for 5-6 whistles. Let the pressure drop. Remove, when cool enough to handle mash the potatoes well.
In a mixer coarsely grind 1 cup of oats and keep them ready.
Peel and chop 2 medium sized carrots to small pieces. Micorwave the carrots for 3-4 minutes or till done. Shell the pods of fresh green peas, wash and drain the peas. Microwave the peas for 3-4 minutes or till done. Mash them a bit and keep ready. Wash and drain the one cup corns removed from the cobs and microwave the corns for 2-3 minutes or till done. Mash them a bit and keep ready.
Mix together mashed potatoes, microwaved carrots, peas and carrots. Mash all together properly. Add 1-2 tsp of cornflour, ¼ tsp haldi powder, 1 tsp red chilly powder, ¼ tsp coarsely crushed pepper powder, ½ tsp garam masala powder, 1 tsp coriander powder, ½ tsp jeera powder, ½ tsp fennel seeds powder, ¼ tsp amchur powder, ½ cup of the coarsely ground oats, salt to taste and mix well. The mixture should come to binding consistency. When you make it into lemon shaped balls they should not break up. If they do sprinkle some water and bind well. Keep the mixture in fridge for at least 1 hour. Remove and mash well once again and make into lemon sized balls.
Cut into small squares 1-2 cheese cubes. I used Amul cheese cubes. Cut each into 4-6 pieces and keep it ready.
Remove the mixture from fridge and immediately make them into lemon sized balls. Flatten a bit and keep a piece of cheese in the center and roll up to make a round ball again. The vegetable mixture should cover the cheese in the center well. No gaps should be left.
Keep plenty of oil in a deep bottomed kadai for deep frying of the poppers. Put the remaining ½ cup of coarsely ground oats on a plate. Roll the prepared vegetable balls on them and gently put them in the hot oil for deep frying on medium heat. Add 3-4 vegetable poppers at a time.
Let the cook a bit before you stir it a bit with the spatula or else they may crack open. Gently keep flipping / rolling the popper in hot oil till well browned on all sides.
Remove on absorbent paper for the excess oil to drain off. Serve hot with any chutney / ketchup of your choice.