Gather all your ingredients: grated carrots, mashed potatoes, chopped onions, spices, breadcrumbs, and an egg. Place everything within easy reach on your countertop.
In a large mixing bowl, combine the grated carrots, mashed potatoes, chopped onions, cumin, coriander, optional garam masala, chili powder, and a pinch of salt. Mix thoroughly until the mixture is fragrant and well combined, about 2 minutes. It should feel cohesive and slightly sticky.
Add the beaten egg (or flaxseed slurry) and half of the breadcrumbs to the mixture. Stir until everything is evenly coated and the mixture holds together when pressed—this takes about 1 minute.
Divide the mixture into small portions and shape each into flat, round patties about half an inch thick. Keep your hands damp to prevent sticking, and place the shaped cutlets on a parchment-lined tray.
Heat vegetable oil in a skillet over medium heat until shimmering and hot—about 160°C or 320°F. To test, flick a tiny bit of batter into the oil; it should crackle immediately.
Carefully place a few cutlets into the hot oil, being careful not to overcrowd the pan. Fry each side for 3-4 minutes, until golden brown and crispy around the edges, with a fragrant aroma filling the air.
Use a spatula to flip the cutlets gently, ensuring they brown evenly on both sides. Once done, transfer them to a paper towel-lined plate to drain excess oil.
Repeat the frying process with remaining cutlets, maintaining a steady heat. Rest the cooked cutlets for a couple of minutes to help them set and to keep their shape.
Serve the vegetable cutlets hot, accompanied by chutney or yogurt. Enjoy the crispy exterior paired with the soft, flavorful interior for a nostalgic, comforting bite.
