1\. In a large bowl mash the cooked and peeled potatoes. Add add the peas and set aside.

2\. In a large saucepan heat 1 tbsp oil and saute the ginger-garlic paste until the raw smell disappears. Next add the coriander and green chili paste and saute for a few seconds.

3\. Now on a low flame add the powders- turmeric, cinnamon, salt and the red chili powder and stir fry the powders for a second (the mixture should be dry paste) and add the carrots and mix well. Turn off the flame and transfer the mixture to the bowl with mashed potatoes and peas. Mix well

4\. Take a small handful of the potato mixture and make a ball/round shape and then flatten it to form a half inch thick pattie. Prepare the vegetable patties from the remaining portions.

5\. In a dry plate mix the besan with water to make a thick paste and set aside. Pour some of the breadcrumbs onto a dry plate and set it aside

6\. Now dip the veg pattie into the besan mixture - see that it is coated thoroughly on all sides. Next roll the pattie in the bread crumbs to coat all sides

7\. Transfer the breadcrumb coated pattie on to another plate. Once all the patties are covered with bread crumbs, heat enough oil in a kadai to deep fry the pattie. Once the oil is hot deep fry the pattie/cutlet one at a time on both sides until they turn golden brown. Remove from oil and set it on a kitchen towel to drain out the excess oil. Deep fry the rest of the cutlets and serve hot with finger chips, tomato sauce and any chutney of your choice.

You can shallow fry the patties/cutlets on both sides after coating it with the breadcrumbs, on a non stick saucepan with a tsp of oil.