Prep the vegetables: Boil and mash the potatoes until smooth. Lightly steam or microwave peas, carrots, and beans until just tender. Avoid overcooking so they don’t turn mushy later.

Mix the base: In a large bowl, combine mashed potatoes, peas, carrots, beans, and onion. Add green chilies, ginger-garlic paste, and cilantro. Stir to combine.

Season generously: Add cumin, garam masala, chili powder, turmeric, chaat masala (or lemon juice), salt, and black pepper. Taste the mixture and adjust salt or spice if needed. It should be bold and slightly tangy.

Bind the mixture: Add 1/2 cup breadcrumbs and mix until the dough holds together. If the mixture feels too soft or sticky, add more breadcrumbs a tablespoon at a time.

Shape the cutlets: Divide the mix into 10–12 equal portions. Shape into round patties or ovals about 1/2-inch thick for even cooking.

Make the coating: In a shallow bowl, whisk cornstarch with 4–5 tablespoons water to make a thin slurry. Place extra breadcrumbs in another shallow dish.

Coat for crunch: Dip each patty in the slurry, letting excess drip off, then press gently into breadcrumbs to coat all sides. This gives that signature crispy shell.

Preheat the air fryer: Set to 380°F (193°C) for 3–4 minutes. Lightly brush or spray the basket with oil to help prevent sticking.

Air fry the first batch: Arrange cutlets in a single layer without crowding. Lightly brush or spray the tops with oil. Cook at 380°F (193°C) for 10–12 minutes, flipping halfway. They should turn golden and firm.

Adjust timing if needed: Thicker patties may need 1–2 extra minutes. If your air fryer runs hot, check at the 8-minute mark to avoid over-browning.

Serve hot: Let them rest 2 minutes, then plate up with mint chutney, tamarind chutney, or a yogurt-garlic dip. Sprinkle a little chaat masala on top for a final pop.