Peel and chop the potatoes into small chunks, then boil in salted water until very tender, about 15 minutes. Drain and set aside to cool slightly.
While the potatoes are boiling, finely chop the mixed vegetables—carrots, peas, and bell peppers—and sauté them in a little oil until slightly soft and fragrant, about 5 minutes. Let them cool.
Once the potatoes are cool enough to handle, mash them thoroughly with a fork or potato masher until smooth and fluffy.
Mix the mashed potatoes with the sautéed vegetables in a large bowl. Add cumin, coriander, garam masala, and salt, stirring to combine all the flavors evenly.
Stir in the cooked lentils or gram flour to help bind the mixture and make it easier to shape. Adjust seasoning if needed.
Divide the mixture into 8 equal portions. With damp hands, shape each portion into a flat, round patty about 1.5 cm thick.
Lightly coat each cutlet with breadcrumbs, pressing gently to adhere. Heat oil in a frying pan over medium heat until shimmering, about 180°C (350°F).
Fry the cutlets in batches, about 3–4 minutes per side, until golden brown and crispy. Use a spatula to flip gently, avoiding breakage.
Transfer the cooked cutlets to paper towels to drain excess oil. Rest for 2 minutes to firm up the crust.
Serve the vegetable cutlets hot with chutney, yogurt, or your favorite dipping sauce. Enjoy their crispy exterior and tender, flavorful interior.
