Soak the soya nuggets in boiling water, until they soak the water and fluff up.

Drain them and squeeze the extra water out. Wash them with some regular water and repeat the squeezing part.

Now coarsely grind them in a mixer grinder and keep aside. Heat a wok with some oil. Add chopped garlic, ginger and green chillies.

Once they start smelling, add the ground soya nuggets. Stir well and add the powdered masalas, salt.

Cook for few minutes and then add the mashed potato. Mix well and finally add the coriander leaves. Give a stir and keep it aside to cool.

Once the mixture is cold enough, shape them into cutlets of desired shape. Make a thin batter with Cornflour and water.

Dip the cutlets in it and coat them with bread crumbs. Chill them in the fridge for 30 minutes and deep fry them in hot oil, serve.