Crush fresh green peas in a mortal and pestle

In a mixing bowl combine together boiled and mashed potatoes, crushed peas, grated carrot, chopped mint leaves, finely chopped coriander leaves, finely chopped yellow bell pepper, finely chopped ginger green chillies, finely chopped onions, crushed peanuts, chaat masala and salt

Crush masala peanuts also

Add crushed masala peanuts to the mixture

Keep water and dried bread crumbs ziplock nearby

Heat oil in a kadai, first on high flame, then make the flame medium

Now add arrowroot powder to the mixture

Mix well the cutlet mixture and make medium size cylinder

Put the cylinder in the bread crumbs ziplock

Now shake the ziplock, the crumbs will coat on the cutlet on it's own, do not touch it

Now slowly slide the ready cylinder in the hot oil

Fry on medium heat, by turning it at regular intervals, until becomes light brown and crispy from outside

The cutlets are ready to serve

The three dips roasted bell pepper dip, green almond dip and hung curd mint dip

The three dips are ready

Arrange the ready cutlets in a serving platter, garnish them with chaat masala, chilli flakes and mint leaves, serve them with three dips