Snacks

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. 1/2 cup bread crumbs
2. 1/2 cup poha, powdered
3. Slurry of rice powder and water
4. In a bowl, mix all ingredients except for those under coating. Oil hands and shape the cutlets.
5. 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.
6. Dip shaped cutlets in slurry, and then coat with the bread crumbs. Once coated refrigerate cutlets for an hour.
7. 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.