Heat 2 tbsps oil in a non stick kadai. Add ginger-garlic-green chilli paste and sauté. Add carrot and sauté.
Add green capsicum, French beans, green peas and sauté. Lightly mash the peas.Add red chilli powder, turmeric powder, salt and sauté.
Transfer into a bowl. Add potatoes, breadcrumbs, coriander leaves and mix well.
Divide the mixture into equal portions and shape them like bullets. Coat the bullets with cornflour. Heat sufficient oil in a kadai.
Deep fry the bullets till golden and crisp. Drain on absorbent paper.
To make the sauce, heat oil in a non stick pan, add garlic and sauté. Mix Kashmiri red chilli powder with 2 tbsps water and add to the pan.
Add red chilli flakes, honey, chaat masala, lemon juice and mix well. Add the fried bullets to the sauce and mix lightly.
Transfer onto a serving plate and serve hot.