Poha Cutlet

Ingredients :-

• Thick Poha -1 cup
• Boiled Potato - 1 nob
• Carrot - 2 tbsp grated
• Onion - 1 nob Chopped
• Green chili -1nob Chopped
• Boil peas - 2 to 3 tbsp
• Garam masala powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Chili powder - 1 tbsp
• Dry Mango powder/ lemon Juice - 1 tbsp
• Salt as per taste
• Ginger and garlic paste - 1/2 tbsp
• Coriander leaves chopped - 1 tbsp
• Oil - 1 cup

Method :-

• Take 1 cup thick poha into a bowl and rinse it once or twice. Then soak the poha in water just     about covering them for 3 to 4 minutes.
• Then using a strainer, drain all the water from the Poha. The poha should get softened well but there should be no water in them. So use a strainer to drain all the water.
• Take the boiled potato and Mash very well with a fork or with your hands.
• Add finely grated carrots, boiled green peas, finely chopped onions, 1 tablespoon chopped coriander leaves, ½ teaspoon of finely chopped ginger and garlic.
• Now add turmeric powder, red chili powder, garam masala powder, dry mango powder, a pinch of sugar (optional) and salt as per taste. Instead of dry mango powder, you can add ½ teaspoon lemon juice.
• Mix everything very well. Check the taste and add more salt or spices if required.
• Shape into small cutlets or tikki.
• Heat a tawa or a Pan, Add 3 -4 tablespoons oil and let the oil become hot. Place the poha cutlet on the tawa.
• When one side is lightly golden and crisp, turn them over.
• Turn them again when the second side is lightly golden and crisp.
• Flip them a couple of times more and pan fry till the tops have become golden. The onions will also brown and that’s the indication that the poha cutlet has cooked. Do fry them on a low to medium flame.
• Place the pan fried poha cutlet on kitchen paper towels to remove excess oil.
• Serve Poha Cutlet hot with  mint chutney or tomato ketchup.