In a large mixing bowl, combine 200 grams of grated mixed vegetables (carrots, cabbage, capsicum, and beans), 100 grams of boiled and mashed potatoes, 50 grams of grated paneer, 1 finely chopped green chili, 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of garam masala, 1/2 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, and salt to taste. Mix well to form a dough-like consistency.

Divide the mixture into equal portions and shape each portion into a finger-like shape, approximately 3 inches long and 1/2 inch thick.

In a shallow dish, whisk 2 tablespoons of cornflour with 4 tablespoons of water to make a smooth paste.

Spread 1 cup of breadcrumbs on a plate.

Dip each veg finger into the cornflour paste, ensuring it is evenly coated, and then roll it in the breadcrumbs, pressing gently to ensure the breadcrumbs stick well.

Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide in the veg fingers and deep-fry them until they turn golden brown and crispy. Fry in batches if needed.

Remove the veg fingers from the oil using a slotted spoon and place them on a paper towel to drain excess oil.

Serve hot with tomato ketchup or green chutney.