Vegetable Cutlet

For curry:

1/3 cup finely chopped onions
2 green chillies
1 1/4 cup frozen carrots and peas
1 tsp ginger paste
1/2 tsp garlic paste
2 1/2 tbsp oil
3 cloves
1 cardamom
1 1" piece cinnamon stick
1 bay leaf
1/2 tsp mustard
1 pinch turmeric
1 1/2 cooked and smashed potatoes
1 cup water
Salt to taste

For coating:

1/4 cup gram flour or besan
1/2 cup water
1/4 tsp salt
3/4 cup bread crumbs
oil for frying

Chop green chillies finely. Heat oil and season with cloves, cardamom, cinnamon, bay leaf and mustard seeds. Add onion and green chillies. Saut until the onions turn brown. Add the ginger garlic paste and the vegetables. Add salt and stir fry until the vegetables are cooked. Boil the water and salt in a sauce pan. Add smashed potato and stir. Add the mixture to the vegetables and stir. Remove the bay leaf and the whole spices. Take a small portion of the mixture and flatten it to make it round or oval shaped patty. Prepare the rest of the mixture the same way. Pour the bread crumbs in a small bowl. Mix salt, besan and water. Dip each cutlet in gram flour mixture and roll in bread crumbs. Heat oil in a skillet or Pan to 400 deg Ft. Fry 3-4 cutlets until golden brown. Drain on paper towels and serve warm. Do not fry too many at a time as they might fall apart if the oil is not hot.