Wash the potatoes thoroughly and peel them. Put the peeled potatoes in a large pot with enough water to cover them completely and boil until the potatoes are completely boiled, and a fork slips through easily.

Once the potatoes are boiled, drain them in a colander and wait for them to cool.

After the potatoes are cooled, mash them with a potato masher or a fork in a large bowl.

Add the chopped onions, the chopped green chilies and the chopped coriander.

Add 1 1/2 tsp salt, 1 tsp red kashmiri chili powder, 1/2 coriander powder, 1/2 tsp cumin powder. Mix all of these ingredients together until well combined.

Shape the cutlets with your hands. You can make them round, or rectangle like I've done.

In a medium bowl whisk the eggs together with the water.

In a separate bowl or plate add the dry breadcrumbs.

Carefully dip each cutlet in the egg mixture first, and then the breadcrumbs covering the surface completely. Place on a tray.

Heat oil in a medium sized fry pan, and add the cutlets. Make sure not to overcrowd the pan.

Fry the cutlets on each side for about 2-3 minutes or until the outer layer is a deep golden brown.

Serve with ketchup, mustard or any condiment of your choice.