Start by mashing the boiled potatoes in a large bowl until smooth, leaving a few small lumps for texture. Mix in chopped herbs and spices, stirring until well combined.
Add the chopped mixed vegetables to the mashed potatoes, stirring thoroughly so they’re evenly distributed. The mixture should be firm but moist enough to hold shape; add a teaspoon of water if it feels too dry.
Sprinkle in the besan gradually, mixing well to incorporate. The mixture should be cohesive and slightly sticky but not wet—adjust with more besan or water as needed.
Divide the mixture into four equal portions, shaping each into a flat round about 1 cm thick using your hands or a spoon. Place each shaped cutlet on a plate for coating.
Lightly coat each cutlet in breadcrumbs, pressing gently to ensure they stick evenly and form a crispy exterior.
Heat vegetable or mustard oil in a frying pan over medium heat until shimmering and hot. Carefully place the cutlets in the pan, avoiding overcrowding.
Fry the cutlets for about 3-4 minutes on each side, until they are golden brown and crispy, listening for a gentle sizzle and watching for an even, rich color.
Use a slotted spoon or spatula to carefully flip the cutlets, ensuring they keep their shape and develop an even crust. Continue frying until both sides are crisp and deep golden.
Once cooked, transfer the cutlets to paper towels to drain excess oil, and let them rest for about 2 minutes to crisp up further.
Serve the vegetable cutlets hot with chutney, yogurt, or a fresh salad for a satisfying snack or side dish.
