Take 500 gm of boiled and peeled potatoes (about 5 pieces) on a plate and grate them all.

To the grated potatoes, add ½ tsp of carom seeds (ajwain), ½ tsp of red chili powder, 1 tsp of dry fenugreek leaves (kasuri methi), regular table salt to taste, and 3 tbsp of ginger, garlic paste, and green chili paste. (Pro tip: Do not add too much salt to the grated potatoes at this stage because you will need to add a few more ingredients to it).

Now, add 2 tbsp of white sesame seeds to it along with 1 tsp of white vinegar.

Then, add ½ cup of gram flour (besan) as well as ½ cup of corn flour to it. (Pro tip: If you do not have corn flour at home, you can add ½ cup of arrowroot powder to it as an alternative).

Follow it with 1 tsp of chaat masala powder and mix all these ingredients very gently using your hands. Do not knead it like you do while making a dough. (Pro tip: If you make it like a dough, the cutlets will break while frying and will not be crisp).

Now, take small portions of it in your hand and make small rolls of them. Do not press them too hard. (Pro tip: Small pieces are good for cutlets because they will be a bit bigger after frying).

Keep the rolls on a plate and let them sit for about 5 minutes or so to set properly. Make sure that the pieces are well separated while putting them on the plate so that they do not stick together. You may use a couple of plates if you have too many rolls.

Now, rub a bit of corn flour on the pieces you want to fry. This way these will not stick to each other while frying. (Pro tip: You do not have to fry all the pieces if you do not want. You can store them in this state in your fridge in an airtight container for a couple of days and fry them when you need).

Now, take an adequate amount of olive oil in a kadai and heat it on a high flame. When it is hot, turn the flame to medium and put each cutlet piece in it very carefully making sure that you do not splash the hot oil. Do not overcrowd by putting all the pieces at once. Fry them in batches. This will ensure proper cooking and even frying of all cutlet pieces. (Pro tip: If you do not have olive oil at home, you can use any type of refined oil that you have currently. You can even fry the cutlets in ghee or clarified butter).

Fry the pieces for about a couple of minutes on a medium flame and turn them only when they become slightly golden in color. Fry them for another couple of minutes and take them out when they are half-fried and turn slightly golden brown in color. Put them on a piece of tissue paper so that the excess oil is absorbed. Fry the other pieces in the same way.

Now, put the first batch of half-fried cutlets into the oil and fry them once again on a high flame. The longer you fry, the crispier it will be but make sure you do not burn them. Take them out when they turn dark brown and put them on a piece of tissue paper. (Pro tip: Double frying the cutlets ensures additional crispiness. It also enhances its looks with the white sesame seeds being prominently visible. If you do not want to add sesame seeds or have them at home, you may use crushed peanuts in its place).

When the excess oil is absorbed by the tissue paper, transfer the fried cutlets to a plate and serve them warm along with tamarind chutney or tomato ketchup.