In a mixing bowl, mash boiled potatoes.

In a pan, heat 2 tbsp oil. Add 1 tbsp white sesame seeds and ¼ cup chopped onion. Sauté until onions are translucent.

Add 1 tbsp green chili paste and 1 tsp ginger paste. Sauté for a minute.

Add ¼ cup chopped carrot, ¼ cup chopped capsicum, ¼ cup boiled green peas, and salt to taste. Sauté until the vegetables are slightly soft.

Lower the flame and add ½ tsp turmeric powder,1 tsp red chili powder,1 tsp cumin powder,½ tsp garam masala,½ tsp black pepper powder,½ tsp black salt,½ tsp kasuri methi,1 tsp amchur powder,1 tbsp sugar,Mix well and cook for another minute.

Turn off the heat and let the mixture cool.

Add the cooled vegetable mixture to the mashed potatoes.

Soak 2 slices of white bread in water, then squeeze out the excess water and add the bread to the potato mixture.

Add ½ cup soaked poha, ½ cup chopped coriander leaves, and additional salt to taste. Mix well.

Add 2 tbsp arrowroot powder (tapkir) and mix thoroughly until the mixture forms a dough-like consistency.

Grease your hands with oil. Take a small portion of the mixture and shape it into a round or heart-shaped cutlet. Repeat with the remaining mixture and set aside.

Prepare the slurry by mixing ¼ cup maida, ¼ cup cornflour, salt, and black pepper in a small bowl. Gradually add water to form a smooth, lump-free batter.

Dip each cutlet into the slurry, then roll in bread crumbs to coat evenly.

Freeze the cutlets for 10-15 minutes before frying.

Deep fry the cutlets in hot oil over medium flame, stirring occasionally to prevent them from breaking. Fry until golden brown and crisp.

Drain the cutlets on a wire rack to remove excess oil.

Serve the crispy cutlets with coriander yogurt chutney.

In a mixer jar, add ½ cup coriander leaves, ½ cup mint leaves, 2-3 green chilies, ½ inch ginger, 2-3 garlic cloves, 1 tbsp roasted chana dal, ½ tsp sugar, Salt to taste, ½ tsp chaat masala, Pinch of black salt, ½ tsp cumin powder, ½ tsp lemon juice, 4 tbsp curd, 1 ice cube

Grind the mixture into a smooth paste.

In a bowl, take 1 cup curd and add the chutney mixture. Mix well.

Your restaurant-style coriander curd chutney is ready to serve.