Ingredients

For the Cutlet Mixture

• 4 medium potatoes, boiled and mashed
• 1 cup green peas
• 1 medium carrot, finely chopped
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons cornflour or all-purpose flour
• 1/2 cup breadcrumbs

For Coating

• 1/2 cup all-purpose flour
• 1/2 cup water
• 1 cup breadcrumbs

For Frying

• Oil for shallow or deep frying

Instructions

Step 1: Cook the Vegetables

1. Boil the potatoes until soft.
2. Peel and mash them well without lumps.
3. Boil or steam the peas and carrots until tender.
4. Drain all excess water completely.

Step 2: Prepare the Mixture

1. Heat 1 tablespoon oil in a pan.
2. Add chopped onions and sauté until soft.
3. Add ginger paste, garlic paste, and green chilies.
4. Cook for 1 minute until fragrant.
5. Add carrots and peas and cook for 2–3 minutes.
6. Add red chili powder, turmeric, cumin powder, coriander powder, garam masala, and salt.
7. Mix everything well.

Step 3: Combine

1. Transfer the cooked vegetables to a large bowl.
2. Add mashed potatoes, coriander leaves, breadcrumbs, and cornflour.
3. Mix thoroughly until a soft dough-like mixture forms.
4. If the mixture feels sticky, add extra breadcrumbs.