In a bowl add besan, a pinch of salt, add little water and keep it aside

Take a pan add a tsp of oil and add the mix veggies and saute on a medium high flame for 2-3 minutes (dont overcook). Keep the veggies crunchy. Dont add salt as the veggies will start getting watery. Avoid salt. Let it cool.

Take a mixing bowl, mash the referigerated potatoes, add turmeric powder, red chilli powder, salt, sugar, lemon juice, garam masala, ginger garlic paste, mix veggies once they cool and mix everything nicely. Add 1 or 2 bread slices, break them into pieces (for crunchy crisp tikkis). Mix well and keep the mixture aside for 10 minutes.

Meanwhile heat the oil in kadhai or pan, a bowl of breadcrumbs and a bowl of besan mixture ready.

Once the oil is hot enough form a tikki (shape of your choice - round, heartshape, oval), roll them in liquidfy besan, roll them in bread crumbs and deep fry them.

Note : Put flame for frying on medium high. You can use rava (semolina) instead of bread crumbs but bread crumbs will give more crispy taste and they look good, drooling to eat.

Serve with ketchups, chutneys of your choice.