Indian Vegetable Cutlets (shallow-fried)

Boil 2 large potatoes until tender. Peel and mash them thoroughly in a large mixing bowl. In a separate pot, boil or steam 1 cup of mixed vegetables (such as peas, carrots, green beans, and corn) until tender-crisp. Drain well and add to the mashed potatoes.

Heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add 1 teaspoon of ginger-garlic paste and 1-2 finely chopped green chilies. Sauté for 30 seconds until fragrant.

Add 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of garam masala to the pan. Sauté for another 30 seconds, stirring constantly to prevent burning.

Transfer the sautéed spice mixture to the bowl with the mashed potatoes and mixed vegetables. Add 1/2 teaspoon of amchur powder (dried mango powder), 1/2 cup of plain breadcrumbs, and 1 teaspoon of salt. Mix everything together until well combined. Add 2 tablespoons of fresh chopped coriander leaves and mix again.

Divide the mixture into 8 equal portions. Shape each portion into a flat, round or oval cutlet (patty). Place 1/2 cup of breadcrumbs in a shallow dish. Carefully coat each cutlet evenly with breadcrumbs on all sides.

Heat 3 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the cutlets in the pan, ensuring not to overcrowd. You may need to fry them in batches.

Shallow-fry the cutlets for 4-6 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot with mint chutney or ketchup.