Place the potatoes on a trivet, add 2 cups of water to the pot and pressure cook for 5-6 minutes. Allow the pressure to release naturally. Remove the skin and use it.

Into a bowl, add the cooled potatoes and mash them using a masher.

Now add chopped garlic, mixed herbs, cumin powder, black pepper powder and required salt. Mix well.

Add gram flour/besan in small batches and mix thoroughly without any lumps. Then add roughly crushed roasted peanuts and mix well.

Now add half of the bread crumbs and mix well.

Cover and keep the mixture in the refrigerator for 10-15 minutes.

Add corn flour into a small mixing bowl and add required water to make smooth slurry.

After 15 minutes remove the mixture from the fridge. Line a tray with baking paper and keep aside.

Grease your palms with oil and divide the mixture into equal parts and make big or small as per your taste. Shape them by flattening in between your palms.

Dip the shaped disc into the cornflour slurry and then roll it in the remaining bread crumbs. Keep aside on a plate.

Repeat the same process with the remaining mixture.

Heat a pan with 2 to 3 tablespoons of oil for shallow frying. Before adding the patties to the pan make sure the oil is hot enough.

Carefully add the patties to the pan and fry them on medium flame until they turn golden colour on both sides.

Remove them onto kitchen paper to absorb any excess oil.

Serve with green chutney or tomato ketchup