Heat 2 tsp olive oil in a pan and add the chicken, salt, ginger garlic paste, garam masala powder and black pepper powder. Fry till the chicken is done. Add water if necessary.
Allow the chicken to cool and finely shred it or pass it through the food processor.
Add the mashed potatoes, onions, green chili coriander leaves, 1/2 cup of bread crumbs and egg to the chicken and mix well. Set this aside in a refrigerator for at least half an hour.
Make the cutlets with the shape of your choice. Set aside.
Mix the all purpose flour with water to make a thin batter to coat the cutlets. Spread the remaining bread crumbs in a plate.
Dip the cutlets flour batter, coat with bread crumbs.
Meanwhile heat oil in a pan on medium high. After coating the cutlets with the bread crumbs, drop them in the oil and fry on both sides till golden brown.
Serve hot with mint chutney.