Instructions for : Poha Cutlet

1. Activate poha
   Wash 2 cups poha properly. Add enough water in them and leave for 5-7 minutes. After 5-7 minutes poha will be soft. Squeeze off the excess water, if any.
2. Prepare mixture for cutlets
   In a mixing bowl add the soaked poha. Into this add 2 large boiled and mashed potatoes, salt to taste, 1 tsp red chilli powder (reduce the quantity if you are making it for kids), 1 tsp chaat masala and 1 tsp grated ginger. Into this add the veggies i.e. ½ cup boiled green peas, ¼ cup finely chopped cabbage, 1 chopped carrot and handful of chopped coriander. Add 2 tbsp rice flour. Mix everything and check the seasoning.
   Tip: If you don’t have rice flour, you may add bread crumbs or semolina or corn flour.
3. Shape the cutlets
   Just roll the mixture into desired thickness. Use cookie cutter and give shapes to the cutlets. Or get your star to make some stars ;). My son loves to shape the cutlets, so I get this job done from him. You may shape them in any way that you like as in like patties or oblong, as we normally shape cutlets. I love to shape them this way so that the cutlets look attractive.
   Tip: If you plan to pan fry it shallow fry the cutlets, do not make thick cutlets. However if you plan to deep fry them, make them thick.
4. Fry cutlets
   I had pan fried the cutlets. For that I added 2-3 tsp oil in a non stick pan. Once it was hot, I fried the cutlets on medium flames till they were golden brown from both the sides.
   Tip: Once done, take out the cutlets on a perforated plate. And pack them for tiffin only when they come to the room temperature. This will ensure that the cutlets won’t turn soggy.
5. Bon appétit
   Serve poha cutlets with tomato ketch up.