Add the boiled vegetables to a large mixing bowl and mash them.

Add breadcrumbs for binding, salt, grated ginger, garam masala, and coriander leaves.

Mix them well to form non-sticky dough.

Take small portions of the dough and roll it into balls. 

Flatten the dough ball gently into round and thick patties.

Keep them aside in a plate and cover them to prevent them from drying out.

In another bowl, make a slurry of besan or rice flour with a little water.

Dip each patty in the batter and place them on the bread crumbs.

Coat them with the crumbs all over.

After coating, place them on a plate and keep aside for about 5 minutes.

Heat oil in a pan and gently place the cutlets.

Fry them on both sides until they turn golden and crisp.

Fry the cutlets in batches and use more oil as needed.

After frying, drain on paper towels.

Serve your vegetable cutlet with any dipping sauce of your choice.