Step-by-Step Instructions

1. 1.Prepare Potatoes

   Take two medium-sized potatoes, grate them, and wash them 2-3 times. Squeeze out all the water thoroughly and place the grated potatoes in a bowl.

2. 2.Add Vegetables and Spices

   To the bowl with grated potatoes, add one small grated carrot, one medium-sized sliced onion, some finely chopped coriander leaves, two finely chopped green chilies, and half an inch of grated ginger. Then, add 1/2 teaspoon black pepper powder, 1/2 teaspoon cumin seeds, 1/2 teaspoon chaat masala, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste.

3. 3.Mix and Rest

   Mix all the ingredients thoroughly by hand until well combined. Let the mixture rest for 5 minutes. You will notice that the vegetables release some water, making the mixture slightly soft.

4. 4.Incorporate Flours and Corn Flakes

   After 5 minutes, add two tablespoons of gram flour (besan), two tablespoons of corn flour (or rice flour), and two tablespoons of plain ground corn flakes to the mixture. Mix everything again until a cohesive dough-like consistency is achieved.

5. 5.Cook the Cutlets (First Side)

   Heat a tawa (griddle) and spread a little oil evenly. Take small portions of the mixture and shape them into thin, small cutlets. Place them on the tawa. Cover the tawa with a lid and cook on low flame for 2-3 minutes.

6. 6.Cook the Cutlets (Second Side)

   After 3 minutes, remove the lid. Drizzle a little oil on top of each cutlet and carefully flip them to the other side. Cover again and cook for another 2 minutes on low flame.

7. 7.Achieve Extra Crispiness

   If you desire extra crispy cutlets, remove the lid and continue cooking them uncovered for 1-2 minutes on each side, flipping occasionally, until they turn golden brown and achieve your desired crispiness.

8. 8.Serve

   Once cooked to perfection, remove the hot and crispy cutlets from the tawa. Serve them immediately with green chutney or any dip of your choice.