Steam or boil veggies until just fork tender.
I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water.
You can also steam them in a steamer or cooker until tender and soft. Do not make them mushy.
Drain any excess moisture if left and use up in your soups.
If you do not have bread crumbs, just add some poha to a mixer jar and make a fine powder.
Add the boiled vegetables to a mixing bowl and mash them well.
Next add bread crumbs or powdered poha, salt, grated ginger, garam masala and chilies as well to the veggies.
Mix everything well to make a non sticky dough. If needed, add more bread crumbs or powdered poha to make it non sticky.
Divide the cutlet dough to 13 to 14 parts. Roll the dough to balls.
Then flatten them gently and make thick patties. Set aside the veg cutlets aside in a plate.
In another plate add ¼ cup bread crumbs or powdered poha for the crust. Set this aside.
Add besan or rice flour to another small mixing bowl. Pour water just enough to make a slightly thin batter.
If you want a thick crust over your cutlets then make a slightly thicker batter.
Arrange all the 3 - Cutlets plate, batter bowl & bread crumbs plate side by side.
Next dip each vegetable cutlet in the batter on both the sides.
Then Place them on the bread crumbs. Gently coat them with the crumbs all over.
Place them back on a plate aside for 5 to 10 minutes.
Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets.
Just before frying, gently shake them off in the plate to remove the excess crumbs.
Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan.
Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed.
Bake for about 15 mins on each side or until golden and crisp.
To bake the veg cutlet - Preheat the oven to 180 C for 15 mins and place the patties on a greased tray.
Serve veg cutlet with green chutney or any sauce.