Crispy and Soft Cutlet

In a bowl, mix mashed potatoes, mashed paneer, chopped green chilli, salt, chopped onion, cumin seeds, and carom seeds until well combined.

Shape the mixture into small cutlets and set aside.

In another bowl, mix rice flour with water to make a thin batter.

Dip each cutlet into the batter, ensuring it is fully coated.

Roll the batter-coated cutlet in vermicelli until evenly covered.

Heat oil in a pan over medium heat.

Fry the coated cutlets until they are golden brown and crispy.

Remove from oil and drain on paper towels.

Serve hot.