Heat oil in a pan, and add green chili paste, ginger paste, and asafoetida. Saute for a few seconds.

Then add boiled, peeled, and mashed potatoes. Mix well.

Add salt to taste, red chili powder, roasted cumin powder, garam masala, and chaat masala. Mix everything well and continue cooking for a couple of minutes.

Stir the mixture often to prevent it from sticking to the bottom of the pan.

Then add finely chopped coriander leaves, mix well and turn off the heat.

Transfer the potato mixture into a bowl, and let it cool completely.

Once the potato mixture is cooled down completely, add breadcrumbs and mix well.

The mixture should not be sticky and not soggy.

Divide the mixture into 10-12 equal portions, depending on the size of the cutlet you prefer.

Shape each portion into a round patty.

To make a cornstarch slurry, In a small bowl, mix cornstarch and water.

In another bowl, take the breadcrumbs.

Now dip each cutlet into a cornstarch slurry first.

Then place the cutlet into a bowl of breadcrumbs and coat the cutlet evenly with breadcrumbs.

Prepare all the cutlets this way.

Heat 2-3 tablespoon of oil into a frying pan.

Place cutlet into the pan, 3-4 at a time, so the pan is not overcrowded.

Cook the cutlets on both sides until crispy and golden brown on both sides.

Remove the cutlets from the pan and place them on absorbent paper or a paper towel.

Serve the hot Potato Cutlet with your choice of condiments.

Serve the Potato Cutlet hot or warm with ketchup or your choice of chutney.

Serve the Potato Cutlet for breakfast, afternoon snack, after-school snack, or as an appetizer for the party or get-together.

You can also make vegetarian club sandwiches using these cutlets. Place the cutlet between the slices of bread with chutney and other veggies. It will make a wholesome lunch or meal.