Ingredients: 3 medium size Potatoes, Finely chopped Onion, Finely chopped Capsicum, Finely chopped Carrots, 1/4 cup Maida / All purpose flour, 1/4 cup corn flour, Salt to taste, Bread crumbs, 1/4 tsp Chat masala, 1/2 tsp Cumin powder, 1 tsp Red chili powder, 1 tsp Garam masala, Chopped Green chili, 1 tbsp Oi, Pohe, Finely chopped Coriander leaves, Oil for frying. Method: Boil and peel the potatoes. Do not cook the potatoes completely. Let these be about 10% raw. Mash the potatoes well and transfer them into freeze for some time. Heat up oil in a pan. Add onion and fry it until it becomes a little soft. Add capsicum and carrot and for it for about 4 minutes. You can use raw veggies also. Turn off the gas and mashed potatoes. Add red chili powder, cumin powder, chat masala, garam masala, green chili and salt. Mix everything well together. Wash pohe well. Do not soak them. Crush pohe with hand and add these into the mixture. Pohe give nice binding. You also can add bread crumbs for binding. Add coriander leaves, mix well and take some mixture depending on the size of the cutlet you want. Roll it into shape of vada, flatten it and roll vada into shape of cutlet. Transfer the cutlets into freezer for about 15-20 minutes to set. Take maida and corn flour into a bowl. You can use maida only instead of corn flour. Add salt and mix well. Add a little water and make a little thick batter. The batter should not be thin so that cutlets will get nice coating. No lumps should be formed in the batter at all. Take cutlet, dip it in the batter and coat it well with bread crumbs from all sides. This is single coating method. If you want crispier cutlets the again dip the cutlets in the batter, coat them well with bread crumbs. Double coating cutlets are already. You can transfer such ready cutlets into freezer. These remain good in freezer for about 3 months. Or you can store such ready cutlets in freeze. Take the cutlets out of freeze whenever you want and fry them. Heat up oil in a pan. It is not compulsory to deep fry the cutlets. You can shallow fry them too. Drop cutlets in hot oil and fry on medium heat until these get nice golden color from all sides. After frying on medium heat for about 3 minutes flip the cutlets over and fry from other side as well. After frying on medium heat for about 7-8 minutes from both sides, when cutlets get nice golden color from all sides take them out into a dish. Cutlets are already. Tips: By storing mashed potatoes the starch in it reduces. Keeping the potatoes a little raw helps in keeping the firm shape of cutlets and also the cutlets don’t become soft. If you add mashed potato in hot pan it releases moisture. So turn off the gas and add potatoes. Due to double coating method the cutlets get really crispy coating.