Take a kadai or frying pan, put 3 tbsp of refined oil in it, and heat it. When the oil is hot, put 1 tsp of cumin seeds, 1 tbsp of finely chopped ginger, and 1 tbsp of finely chopped fresh green chilies in it. Stir them to cook them nicely for about half a minute.

When these are cooked and you can smell their aroma, put 1 cup each of finely chopped fresh carrots, green beans, and cauliflower. Then add 1 cup of frozen green peas to it. Stir them nicely for about 4 to 5 minutes to fry them nicely on a high flame. Do not add water to it or cover the kadai or pan. (Pro tip: In vegetable cutlets, you can add any type of vegetables you like. Just keep in mind that each of the vegetables is are same in quantity and that they should not be juicy or release water while cooking. If you are using fresh green peas, boil them first and then add them to the ingredients).

When they are cooked, set the flame to low and add 4 medium pieces of potatoes (grated). Then add ½ tsp of turmeric powder, 1 tsp of dry red chili powder, ½ tsp of garam masala powder, ½ tsp of cumin seeds powder, and 1 tsp of coriander seeds powder to it. Stir them to mix and cook them nicely for about a minute or two.

When these ingredients are cooked nicely and attain a lovely color, transfer them to a bowl. This will end the cooking process and quickly cool it down completely.

When it cools down completely, add 1 tbsp of finely chopped fresh coriander leaves, ½ tsp of fenugreek leaves powder, and 1 tsp chaat masala. Now, add 1 tsp of regular table salt to it. (Pro tip: Always add salt to the end when the ingredients have cooled down completely. Otherwise, it will release water).

Finally, add 3 tbsp of bread crumbs and 3 tbsp of corn flour. Mix everything nicely with your hand as you knead flour to make a dough. (Pro tip: Adjust the quantity of bread crumbs and corn flour if needed).

Now, to make the cutlets, take a little vegetable in your hand and make small balls. Keep them on a plate.

Now, sprinkle about 1 tbsp of bread crumbs on the balls and the plate. Then, take each vegetable ball in your hand, and press it a few times to give it the desired shape.

To fry the cutlets, put an adequate amount of refined oil in the kadai, and heat it on a high flame. When it is hot, put the cutlet pieces in it. Stir them and take them out when they turn golden brown in color. (Pro tip: The number of cutlet pieces to put at a time will depend on the amount of oil and the size of the pan).

Put them on a plate, and sprinkle about ½ tsp of chaat masala over them.

Your crispy and tasty homemade vegetable cutlets are ready to be served. For presentation, take a plate, make a bed of cabbage strips and carrot julienne, and put the cutlets all around it. This will camouflage the excess oil, if any. Now, place a bowl of mint chutney or tomato ketchup in the middle and serve it hot.