Take 1 cup of oats and dry roast them in a pan on medium heat for 3-4 minutes until they turn slightly golden. Remove from heat and let them cool. Once cooled, grind them into a coarse powder.
In a large mixing bowl, add 1 cup of boiled and mashed mixed vegetables (such as carrots, peas, beans, and potatoes), the ground oats, 1 finely chopped onion, 1/2 cup of grated paneer, 1/4 cup of chopped coriander leaves, 1/2 teaspoon of grated ginger, 1 chopped green chili, 1 teaspoon of chaat masala, 1/2 teaspoon of garam masala, salt to taste, and 1/2 teaspoon of red chili powder. Mix all the ingredients well to form a dough-like consistency.
Divide the mixture into equal portions and shape them into round or oval cutlets.
Heat 2-3 tablespoons of oil in a non-stick pan on medium heat. Place the cutlets in the pan and shallow fry them until they turn golden brown on both sides. Flip them occasionally to ensure even cooking.
Once the cutlets are cooked, remove them from the pan and place them on a paper towel to absorb any excess oil.
Serve the oats and vegetable cutlets hot with mint chutney or tomato ketchup.