Take a bowl. Make small pieces of 8 slices of bread with their edges removed. To it, add 3 medium-sized potatoes, boiled, peeled, and mashed. Follow it with 1 piece of finely chopped capsicum of medium size, 1 piece of finely chopped onion of medium size, 2 tbsp of boiled corn kernels (makai ke dane), ½ tbsp of fresh green chili paste, 1 tbsp of ginger chili paste, 1 tbsp of red chili powder, ½ tbsp of garam masala powder, 1 tbsp of chaat masala powder, ½ tsp of black pepper powder, 1 tsp of fresh lemon juice, 2 tbsp of corn flour, salt to taste, and 2 tbsp of finely chopped fresh coriander leaves.

Mix and mash everything nicely to make the stuffing.

Now, take some stuffing in your hand. Roll it to make a ball. Then press it with two hands to give it the flat shape of a cutlet. Repeat it to make all the cutlets.

Now, take an adequate amount of cooking oil in a kadai and heat it on a high flame. When it is heated up, turn the flame to medium and gently put the cutlets one by one in the hot oil. Be careful not to splash the hot oil. Do not overcrowd as that will hinder the proper frying and cooking of the cutlets and may also break during the frying process. Add only 3 to 4 cutlets at a time.

Flip the cutlets from time to time and cook them until they turn slightly brown in color. Take them out and put them on a piece of tissue paper so that the excess oil is absorbed.

Now, when the oil is absorbed, take a tawa and put about 1 tbsp of cooking oil in it. Put the cutlets and roast them on a low flame. Apply some more oil on top of each cutlet piece and roast them for about 5 minutes or so. flip them from time to time to ensure even roasting on both sides.

Your crispy homemade bread cutlets are now ready. Lay them on a plate and serve them hot.