Grate 4 medium-size potatoes and 2 medium-size carrots.

Then place the grated vegetables on a soft cloth, wrap them up, and squeeze to remove excess water over a strainer.

Transfer the dried vegetables to a mixing bowl and fluff the dried vegetables gently with a spatula to separate and loosen them.

Add ½ cup of chopped onion into the mixing bowl.

Sprinkle ½ tsp of salt, ½ tsp of black pepper, and ½ tsp of chili flakes over the grated vegetables and chopped onions.

Add 2 tbsp of cornstarch into the bowl.

Mix in ½ cup of freshly chopped coriander.

Crack 1 medium-sized egg into the bowl.

Use a spatula to mix all the ingredients thoroughly until well combined.

Take a skillet or frying pan and put it on the stove over medium heat.

Pour 2 tablespoons of cooking oil into the skillet.

Take a portion of the vegetable mixture and shape it into a flat, round patty using your hands.

Place the patties in the pan one by one. Leave some space between the patties to ensure they get cooked evenly.

Fry for 3-4 minutes on each side of the patty until it looks golden brown and crispy.

Flip the fritters carefully and fry the other side until they get cooked through.

Remove the fritters from the skillet with the help of a spatula.

While lifting off the fritters, drain the excess oil into the pan. Serve them on a plate and enjoy them while they are still hot for the best experience!