Boil 2 medium-sized potatoes, 1/2 cup green peas, 1/2 cup chopped carrots, and 1/4 cup chopped beans until they are soft and cooked. Drain the water and let them cool.
In a large mixing bowl, mash the boiled vegetables. Add 1/2 cup finely chopped onions, 1/2 teaspoon grated ginger, 1 finely chopped green chili, 1/4 cup chopped coriander leaves, 1/2 teaspoon garam masala, 1/2 teaspoon red chili powder, 1/2 teaspoon chaat masala, and salt to taste. Mix well.
Add 1/4 cup breadcrumbs to the vegetable mixture and mix well to form a dough-like consistency.
Divide the mixture into equal portions and shape them into cutlets (oval or round).
In a separate bowl, whisk 1/4 cup all-purpose flour (maida) with 1/4 cup water to make a smooth, thick paste.
Spread 1/2 cup breadcrumbs on a plate. Dip each cutlet in the flour paste, then coat with breadcrumbs, ensuring they are evenly coated.
Heat oil in a pan for shallow frying. Once the oil is hot, place the cutlets in the pan and fry on medium heat until they turn golden brown on both sides.
Remove the cutlets from the pan and place them on a paper towel to absorb excess oil.
Serve hot with green chutney or tomato ketchup.