1. Mix chicken, potatoes, green chillies, onions, ginger-garlic paste, salt, cornflour, pepper powder, lemon juice. Knead to make a pliable dough.

2. Divide into ten-twelve parts, shaping each into a cutlet.

3. Put breadcrumbs in a plate.

4. Roll each cutlet in crumb mixture.

5. Place in refrigerator for 10 minutes.

6. Heat oil in a frying pan, gently drop in a few cutlets.

7. Fry on medium flame till golden brown, flip sides.

8. Fry other side evenly, drain.

9. Place on kitchen paper for a few minutes to drain excess oil.

Serve hot with green chutney, tamarind chutney or tomato ketchup.