Make a checklist, collect all ingredients. Keep them within your reach.
Steam cook the potato in a pressure cooker. Peel and grate.
Use medium flame. Take tbsp oil in a heavy skillet. Temper the spices in hot oil. Sauté onions until slightly brown, about 2 minutes. Continue cooking over medium heat, Stir in garlic, green chilles, curry leaves, peas plus carrots for 5 minutes. Add the grated potato, stir, cook covered over low heat for above 10 minutes by stirring occasionally then add salt to taste. Turn off the heat. Mash the cooked vegetables.
Mix the mashed vegetables with the flours. Make small balls. Roll the balls in the bread crumbs to coat them evenly all over. Apply oil over your palm, flatten the balls to make a small cutlet (2-3 inch diameter, I inch thick)
Cook over medium heat in a greased heavy fairly big skillet so that you can cook 4-5 cutlets at the same time. Add a tsp oil over the upper surface of the cutlet, Cook covered, cook both sides until brown.
Flavorful, aromatic tasty cutlets are ready. Taste before serving.
