Dry roast dhania and zeera in a pan and make powder. Keep aside.
Steam all the veggies in a steamer/pressure cooker. Boil potatoes and keep them on the kitchentowel, it will be dry. Let them come to the room temperature.
Chop onion and coriander leaves. Grate ginger and garlic. Keep aside.
Grind the bread slices and make bread crumbs. Spread them on a big plate.
In a mixing bowl add the veggies, boiled white chana, chopped onion, coriander leaves, grated ginger, garlic, all dry spices and corn flour. Shape the cutlets. And place them on the bed of bread crumbs and coat evenly.
Heat oil in a frying pan or tawa. Place the cutlets in the oil and deep fry till it becomes goldenbbrown. Serve hot with any chutney or sauce.
