Ingredients
- Flattened rice (poha): 1 cup
- Boiled potatoes (mashed): 2 medium
- Green peas (boiled): ¼ cup
- Onion (finely chopped): 1 medium
- Green chili (finely chopped): 1
- Ginger (grated): 1 tsp
- Fresh coriander leaves (chopped): 2 tbsp
- Lemon juice: 1 tbsp
- Corn flour or rice flour: 2 tbsp
- Salt: to taste
- Red chili powder: ½ tsp
- Garam masala powder: ½ tsp
- Cumin powder: ½ tsp
- Oil for shallow frying: 2–3 tbsp
Preparation
Rinse the poha in water for 2–3 minutes, drain, and set aside.
In a mixing bowl, mash the boiled potatoes and add the softened poha to it.
Add the boiled peas, chopped onions, green chili, ginger, and fresh coriander leaves to the mixture.
Season the mixture with salt, red chili powder, garam masala, and cumin powder.
Add lemon juice and corn flour (or rice flour) to bind the ingredients together. Mix well.
Shape the mixture into small patties or cutlets, pressing lightly to flatten them.
Heat a little oil in a pan over medium heat and shallow fry the cutlets until both sides are golden and crispy.
Serve hot with chutney or yogurt.
Serving Size: Makes about 6–8 cutlets, serving 3–4 people.
Notes
- You can add finely chopped vegetables like carrots or capsicum for extra crunch and nutrition.
- For a healthier option, you can bake the cutlets instead of frying.
- To make it spicier, you can add more green chilies or a pinch of black pepper.
