Wash the cauliflower and cut it into large florets. Make a brine solution (water with a lot of salt). Keep the cauliflower florets in teh brine solution for half an hour.
In the meantime, boil the potato. Peel the skin when it it boiled. Then cut it into quarters and deep fry it till they are golden brown. Mash it in a bowl and keep aside.
After half hour has passed, take the cauliflower florets out and cut them into smaller pieces. In the same hot oil, deep fry them till they are soft and golden brown. Using a slotted spoon, drain all the oil out and keep the florets on a kitchen towel to soak the excess oil.
Then in a mixing bowl, take the florets and gently mash them with your fingers or a fork. Don't completely mash the cauliflower, we need small chunks for texture. Add the mashed poatoes.
Add salt, sugar, chopped coriander leaves, chopped green chilies, corn flour and bhaja moshla. Mix them thoroughly and bind them together.
Make equal portions of the mix.
Make a slurry of flour and water. The consistency should be such that it coats to the cauliflower cutlet. Keep the bread crumbs ready on a plate.
In the palm of your hand, take out one portion and flatten it out to about 8 mm thickness. Shape it in an elliptical form and make one pointy edge, or whatever shape you want to give it.
Then spoon out the slurry on to the cutlet on your palm and coat it on one side. Carefully flip to the other side and spoon the slurry while coating the sides as well.
Carefully slide it on the bread crumb plate and coat all sides with the crumbs.
Keep all the crumb coated cutlets on a separate plate. Once they are all done, take a frying pan with enough oil to deep fry. You can also shallow fry this.
Gently slide the cutlets in the hot oil and fry them till they have a nice brown colour.
Once done, take them out on a paper towel.
Serve them hot with kasundi mixed with ketchup. Alternately, you can also serve this with mayonnaise.