In a large bowl, add the mashed potatoes, carrots, and peas. Make sure the vegetables are completely cooled and free of excess moisture before mixing.

Add chopped green chili, ginger garlic paste, cumin powder, garam masala, salt, and fresh coriander. Mix gently using your hands until everything comes together into a soft but firm mixture.

Take a small portion and shape it in your palm. If it cracks or feels sticky, add a tablespoon of breadcrumbs and mix again. The mixture should hold its shape easily.

Divide the mixture into equal portions. Shape them into round or oval cutlets, pressing gently so they are compact but not tight.

In a small bowl, mix flour and water to make a smooth, lump-free slurry. It should be thin enough to coat the cutlet lightly, not thick like batter.

Coat the cutlets, first dip each cutlet into the flour slurry, then roll it gently in breadcrumbs until evenly coated. Place them on a plate and let them rest for 5 minutes.

Heat oil in a wide pan over medium heat. The oil should be hot but not smoking. Drop a small breadcrumb to test. It should sizzle gently.

Place the cutlets carefully in the pan, leaving space between each. Fry until golden brown on the bottom, then flip gently and fry the other side. This usually takes about 3 to 4 minutes per side.

Remove the cutlets and place them on a paper towel to drain excess oil. Let them rest for a minute before serving so the crust sets.

Serve immediately with green chutney, tomato ketchup, or tucked into buttered bread for a simple cutlet sandwich.