Veg Cutlet

Steam or boil the mixed vegetables until tender; drain all the water and mash them coarsely using a fork.

In a large mixing bowl, combine the mashed vegetables with the mashed potatoes and ginger-garlic paste.

Add the garam masala, red chili powder, chopped coriander, and salt; mix thoroughly until a non-sticky dough forms.

Divide the vegetable mixture into equal portions and shape them into thick oval or round patties.

Prepare a thin slurry by mixing cornflour with two tablespoons of water in a small bowl.

Spread the breadcrumbs on a flat plate for the final coating process.

Dip each cutlet into the cornflour slurry, ensuring it is completely moistened on all sides.

Roll the moistened cutlet in breadcrumbs, pressing gently so they adhere firmly to the surface.

Heat a thin layer of oil in a wide flat pan and shallow-fry the cutlets on medium heat until they turn deep golden-brown.

Drain on kitchen paper and serve the hot, crunchy veg cutlets immediately with your favorite Indian dips.