In a mixing bowl, combine cooked rice, mashed potato, chopped onion, chopped green chilli, grated carrot, and chopped coriander leaves.

Mix well to combine the ingredients.

Add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, and salt to the mixture.

Mix all spices well, ensuring the rice is mashed properly.

Shape the mixture into medium-sized patties.

In a separate bowl, mix all-purpose flour and water to create a pouring consistency batter.

Place plain flour and bread crumbs on separate plates.

Roll each patty in plain flour, then dip it in the all-purpose flour batter, and finally coat it with bread crumbs.

Repeat the coating process: plain flour, batter, then bread crumbs.

Heat 3-4 tablespoons of oil in a frying pan or skillet.

Place the cutlets in the hot oil.

Cook until the base is lightly browned and crispy.

Flip the cutlets and fry the other side.

Flip again and fry until they are crisp and golden brown.

Remove the cutlets from the pan and place them on a paper towel to drain excess oil.

Serve the spicy mixed vegetable rice cutlets with green chutney and date-tamarind chutney.