In a mixing bowl, mash boiled potatoes.

Now in a pan, add oil, sesame seeds, onion and green chili, and ginger paste. Sauté till onion is translucent.

Then add chopped carrots, capsicum, green peas, green beans, and salt. Sauté till vegetables become slightly soft. Mash vegetables slightly with a masher.

Now add red chili powder, coriander powder, cumin powder, garam masala, amchur powder, Kasuri methi, black salt, turmeric powder, lemon juice, and sugar.

Mix and saute until the spices are well combined and the vegetables are almost cooked.

Switch off the gas and cool completely.

transfer into mixing bowl with potatoes, also add poha powder and coriander leaves

Mix well and make a dough. also, add more poha powder or roasted besan if required to form a dough.

grease your hands with oil and now pinch a ball-sized dough. roll the round shape or heart shape cutlet. keep aside.

Now grind fresh bread into the mixture jar and take it out into the pan. Roast till it becomes crispy. Home-made bread crumbs are ready.

To prepare slurry, in a small bowl take maida, salt, and black pepper. Gradually add water and prepare a smooth lump-free batter.

now dip the shaped cutlet mixture into slurry and then roll in vermicelli.

freeze cutlet 10-15 minutes before frying.

deep fry in hot oil, keeping the flame on medium. stir occasionally, without breaking the cutlets.

fry until the cutlets turn golden brown and crisp.

drain off the cutlet over a wire rack to remove excess oil.

Serve crispy cutlet with coriander yogurt chutney.

In a mixture jar, add coriander leaves, mint leaves, green chilli, ginger, cumin seeds, salt, roasted chana dal, and yogurt.  Grind it into a smooth paste.

Serve chutney with crispy cutlet