Wash the chicken pieces and boil them with water adding 1/2 tsp ginger garlic paste, 1/4 tsp salt, 1/8 tsp turmeric powder, 1/4 tsp pepper powder till well cooked. Cool and shred the chicken pieces, keep aside.

In a pressure cooker, boil the potatoes (cut into big cubes) and carrot (peeled and cut into big pieces) with 1/2 tsp salt. Peel the potatoes, mash and keep aside.

Finely chop the green chilli, onion and coriander leaves.

In a wok, heat 3 tbsp oil. Add in 1/2 tsp cumin seeds let it splutter.

Add in the finely chopped green chillies and fry for around 20 seconds.

Add in the onions and fry till translucent.

Add in the ginger garlic paste and fry for around 20 seconds.

Add in the shredded chicken pieces and mix well.

Add in 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp turmeric powder and salt to taste and mix well.

Garnish with coriander leaves. Mix well and keep aside to cool.

In a large bowl, add in the mashed potatoes, mashed carrots and the chicken mixture and mix well.

Make patties and refrigerate for around 10 minutes.

Cut the sides of the bread slices and toast on low flame (do not brown) till they get hard. Cut them into smaller pieces and grind in the mixer to make bread crumbs.

Heat oil to shallow fry the cutlets.

Dip each patty in beaten egg, then coat well with bread crumbs and shallow fry on both sides till golden brown.