Peel and grate the mixed vegetables, then set aside. Peel the potatoes, boil them until just tender, about 15 minutes, then drain and mash until smooth and fluffy.
In a large mixing bowl, combine the mashed potatoes, grated vegetables, cumin, coriander, chili powder, and beaten egg. Mix well until all ingredients are evenly incorporated and the mixture is cohesive but still moist.
Add the breadcrumbs and chopped herbs to the mixture, folding gently to evenly distribute. If the mixture feels too sticky to shape, sprinkle in a little more breadcrumbs and fold again.
Shape the mixture into small, flat patties approximately 2 inches in diameter and 1/2 inch thick. Keep them uniform for even cooking and a pleasing presentation.
Heat vegetable oil in a frying pan over medium heat until shimmering and hot, around 160°C (320°F). To test if the oil is ready, drop a small piece of mixture into the oil; it should sizzle immediately and turn golden in about 30 seconds.
Carefully place the shaped cutlets into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, until golden brown and crispy, flipping gently with a spatula.
Once golden and crispy, remove the cutlets from the pan using a slotted spatula and drain on paper towels for 1-2 minutes to absorb excess oil. Continue frying the remaining cutlets.
Let the cutlets rest for a couple of minutes; this helps firm up the texture and enhances crunch. Garnish with additional chopped herbs if desired.
Serve the vegetable cutlets hot with a side of tangy chutney or yogurt dip. Enjoy the crispy exterior and tender, flavorful inside in every satisfying bite!
