• Prep time: 20 minutes

  • Cook time: 15 minutes

  • Yields: 8–10 patties

Ingredients

The Base & Veggies

  • 3 medium potatoes, boiled and mashed

  • 1/2 cup carrots, finely grated

  • 1/2 cup green peas, boiled and mashed slightly

  • 1/4 cup sweet corn, boiled (optional)

  • 1/4 cup fresh cilantro (coriander leaves), finely chopped

The Seasonings

  • 1 tsp ginger-garlic paste

  • 1/2 tsp red chili powder (or paprika)

  • 1/2 tsp garam masala or cumin powder

  • 1/2 tsp chat masala (for a tangy kick)

  • Salt, to taste

For Binding & Coating

  • 2 tbsp cornstarch (cornflour) or rice flour

  • 2 tbsp all-purpose flour mixed with 4 tbsp water (to create a thin slurry)

  • 1 cup fine breadcrumbs (or panko breadcrumbs for extra crunch)

  • Cooking oil, for shallow frying

Step-by-Step Instructions

1. Make the Veggie Mixture

In a large mixing bowl, combine the mashed potatoes, grated carrots, peas, corn, and cilantro. Add the ginger-garlic paste, red chili powder, garam masala, chat masala, and salt.

2. Bind the Mixture

Add the 2 tablespoons of cornstarch to the mixture. Knead everything together well. The mixture should hold its shape like a soft dough. If it feels too wet, add a tablespoon of breadcrumbs.

3. Shape the Patties

Divide the mixture into equal portions. Roll each portion into a smooth ball and then gently flatten it between your palms to form neat, round discs (just like the ones in the photo).

4. Breading for the Crunch

  • Dip a patty into the thin flour-water slurry, ensuring it is lightly coated.

  • Immediately drop it into the plate of breadcrumbs. Coat it completely, gently pressing the crumbs onto the surface so they stick well. Repeat for all patties.

5. Cook to Golden Perfection

Heat a few tablespoons of oil in a skillet or frying pan over medium heat. Once the oil is hot, place the patties in the pan (do not overcrowd). Fry for 3 to 4 minutes on each side, or until they turn a deep golden brown and crispy.