Place the peeled potatoes in a saucepan, cover with water, and boil until a knife slides through them easily.

Drain the potatoes, let them cool slightly, then mash them in a mixing bowl until smooth with no large lumps.

Heat a tablespoon of oil in a kadai and sauté the chopped onion, ginger, and green chili until the onion turns soft and translucent, then add the diced carrot, peas, and green beans along with the garam masala, red chili powder, and salt, and cook until the vegetables are just tender.

Add the sautéed vegetable mixture to the mashed potatoes and mix thoroughly with your hands until evenly combined into a single dough-like mixture.

Divide the mixture into 12 equal portions and shape each one into a smooth, even patty about half an inch thick, pressing out any cracks at the edges.

Arrange the shaped cutlets on a plate and refrigerate them so they firm up and hold their shape during frying.

Whisk the cornflour with water into a smooth, lump-free slurry in one bowl and spread the breadcrumbs in another, then dip each chilled cutlet in the slurry and roll it in the breadcrumbs until fully and evenly coated.

Heat the remaining oil in a frying pan over medium heat and place the coated cutlets in without overcrowding, frying the first side until it turns a deep golden brown.

Flip each cutlet carefully with a spatula and fry the second side until it matches the same deep golden brown and feels crisp to the touch.