Ingredients:

  • 4-5 medium potatoes, boiled
  • 2-3 green chillies, finely chopped
  • 2 tablespoons fresh coriander leaves
  • 1/3 cup green capsicum, finely chopped
  • 1/3 cup chopped carrots
  • 1/3 cup French beans, chopped
  • Salt to taste
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon amchur powder (dried mango powder)
  • 1/2 teaspoon kasuri methi, crushed (dried fenugreek leaves)
  • 1/4 teaspoon turmeric powder
  • Juice of 1/2 lime
  • A pinch of black salt
  • 1 teaspoon ginger paste
  • 1/2 cup poha powdered with 1/4 cup walnuts
  • 1/4 cup chopped walnuts

For coating:

  • 1/2 cup bread crumbs
  • 1/2 cup poha, powdered
  • Slurry of rice powder and water
  • In a bowl, mix all ingredients except for those under coating. Oil hands and shape the cutlets.
  • Make a slurry with the rice powder and water in a flat bowl. In another flat bowl, add the bread crumbs and poha and mix.
  • Dip shaped cutlets in slurry, and then coat with the bread crumbs. Once coated refrigerate cutlets for an hour.
  • Heat oil in a pan, and shallow fry the cutlets till golden brown on both sides. Alternatively, you can air fry or bake them too. Serve warm.