Grate potatoes with a small hole grater. Wash grated potatoes to remove their starch.
Remove water from grated potatoes and keep it aside.
Now in a pan, add 2 tbsp oil, jeera and white sesame seeds. Saute it.
Add chopped onion, green chilli paste and ginger paste. saute till the onion become translucent.
Add grated potatoes and saute them for 2 minutes.
Then add chopped capsicum, carrot and green peas. Saute it.
Now add 1.5 cup water to the pan. Mix well and bring it to a boil for 2-3 minutes.
Then add black pepper powder, salt, red chilli flakes and lemon juice. Mix well.
Now add rava gradually and mix well. Rava easily puff up into hot water.
Then stir continuously till the mixture leaves the sides of the pan and binds into a dough form.
Add coriander leaves and mix well.
Take out cooked mixture into mixing bowl and slightly cool down.
Grease your hand with oil and knead the mixture into a smooth dough.
Again, grease your hands with oil and now pinch a ball-sized dough. roll the round shape or heart shape cutlet. keep aside.
To prepare the slurry, in a small bowl take maida, corn flour, salt, and black pepper. Gradually add water to prepare a smooth lump-free batter.
now dip the shaped cutlet mixture into a slurry and then roll in bread crumbs.
freeze the cutlet for 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 the wire rack to remove excess oil.
Serve crispy cutlet with coriander yogurt chutney.