In a large mixing bowl combine mashed potatoes, roughly mashed boiled peas, finely diced green bell pepper, grated paneer, chopped garlic, red chili powder, ground turmeric, ground cumin, chaat masala, chopped green chilies, and salt — mix thoroughly until completely combined into a uniform well-seasoned mixture that holds together when pressed.

Lightly coat palms with neutral oil to prevent sticking — this is essential for clean even shaping.

Take a golf ball-sized portion of potato mixture and shape into a small bowl or cup form using fingers and thumbs — pressing center down and building up sides into an even nest shape with walls approximately half an inch thick.

Place each shaped nest on a clean plate or baking sheet and repeat until all mixture is shaped.

Allow shaped nests to rest for 10 minutes to firm up and hold their shape through coating and frying.

While nests rest make paneer balls — combine grated paneer, black pepper powder, rice flour, and salt in a bowl and mix well until combined.

Roll paneer mixture into smooth even balls approximately the size of a large marble and set aside on a plate.

Prepare flour slurry by whisking 1 cup all-purpose flour with enough water to create a smooth medium-thick batter similar to thin pancake batter consistency.

Dust each rested nest lightly and evenly with dry all-purpose flour on all surfaces.

Dip each dusted nest into the flour slurry ensuring complete and even coverage inside and out.

Immediately roll each slurry-coated nest in broken vermicelli pieces pressing gently so vermicelli adheres firmly to the entire exterior and interior cup surface — covering completely and evenly.

Heat neutral oil in a deep skillet or Dutch oven to 350°F–375°F.

Add paneer balls to hot oil first and flash fry for exactly 20–30 seconds only until exterior sets to a light golden crust — remove immediately with slotted spoon and drain on paper towels — do not over-fry.

In the same hot oil carefully lower vermicelli-coated potato nests one or two at a time.

Fry nests for 3–4 minutes turning carefully until vermicelli is deeply golden and shatteringly crispy all over and nest holds its shape firmly.

Remove with slotted spoon and drain on a wire rack or paper towel-lined plate.

Allow oil to return to 350°F–375°F between each batch before frying next round.

Place each crispy nest on serving platter and add a small drizzle of Schezwan sauce or dot of ketchup into the center.

Place one fried paneer ball into each nest.

Garnish with freshly chopped cilantro and fresh mint leaves and serve immediately.