Boil the potatoes.

Peel and mash the boiled potatoes, then set aside.

Heat a pan and add oil.

Add chopped onion and sauté until it becomes transparent.

Add ginger garlic paste and chopped green chilli.

Sauté until the raw taste is gone.

Add chopped carrot, beetroot, and green beans along with salt.

Sauté on low flame until the vegetables are well cooked.

Add garam masala powder, cumin seed powder, and pepper powder. Mix well.

Add the mashed potatoes to the mixture and combine thoroughly.

Finally, add coriander leaves and turn off the flame.

Make medium-sized balls out of the mixture.

Gently press each ball to form round-shaped patties with half-inch thickness.

Mix all-purpose flour with water to make a thin batter.

Dip the cutlets in the batter and then dredge them in bread crumbs.

Ensure the patties are evenly coated with bread crumbs and dust off any excess.

Repeat the process until all the mixture is used.

Heat oil in a pan; once hot, reduce the flame to medium.

Drop the patties into the oil and cook until they turn golden brown.

Your tasty veg cutlet is ready to be served.