Soaked Poha - 2 cups
Boiled Potato - 4
Bread Slices - 4
Lemon juice - 2 tbsp
Green Chili - 4
Ginger - 2 inch
Chopped Cilantro - 1/3 cup
Semolina for rolling
Salt per taste
Oil for frying
Method of Preparation
1 Mash the boiled potatoes. Grate the ginger. Finely chop chilies. Moisten the bread slices with little water.
2 In a mixing bowl, mix all the ingredients (Soaked Poha + Mashed Potatoes + Bread slices + grated ginger + chopped chilies + chopped cilantro + lemon juice + salt)
3 Knead all the ingredients to form a dough.
4 Pinch out small balls and roll them into your desired shapes.
5 Roll them on Semolina.
6 Heat oil in a kadhai. When hot, deep fry the cutlets.
7 Fry till golden brown. Remove to a paper towel.
Serve hot with your choice of sauce or chutney.
Make sure the poha is well soaked in water till soft. Drop a small ball into hot oil first. If it breaks then add some corn flour to bind it. (It will only break if there is excess moisture).
You may add red chilie powder instead of chopped green chilies. Add kasuri methi as an alternative to coriander leaves.
Rolling on semolina only adds to the texture and is optional.
Poha - Beaten Rice, Semolina - Suji, Coriander - Cilantro