• Boiled Potatoes - 3
• Green peas - 1/4 cup boiled/frozen
• Sweet corn - 1/2 cup boiled/frozen
• Carrot - 1/2 cup grated
• Green bell pepper - 1/4 cup
• Green chillies - 3 chopped
• Lemon juice - 1 tsp
• Grated ginger - 1 tbsp
• Onion - 1 finely chopped
• Cumin powder - 1 tsp
• Garam masala - 1/2 tsp
• Chaat Masala - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt to taste
• Bread crumbs - 1/2 cup
• Coriander leaves – 3 tbsp.
• Oil for deep frying
• Maida – ¼ cup
• Pohe – 1/2 cup binding (Flattened rice)

1. Heat oil in a pan.
2. Add onion, ginger, green chilies and saute well. Low flame.
3. Add turmeric powder and coriander powder saute till the raw smell goes away.
4. Add the vegetables, salt, cumin powder and chaat masala, garam masala. Mix well. Cover and cook on a medium flame. Stir in between.
5. Once done, remove from fire and let it cool. Mash the potatoes and mix well with the cooked vegetables and add coriander leaves.
6. Wash pohe well. Do not soak them.
7. Crush pohe with hand and add these into the mixture. Pohe gives nice binding.
8. Add little bread crumbs and lemon juice mix thoroughly to get rid of the excess moisture.
9. Pinch small portions and shape it into circles or the shape of your choice.
10. The cutlet is ready to fry.
11. (Add bread crumbs if you are not able to make balls or is sticking to the palm) Make a paste of maida adding some water in the consistency of dosa batter.
12. Dip each cutlet in maida paste and roll it in the breadcrumbs.
13. Heat oil in a pan. Remove the excess bread crumbs on the cutlets.
14. Drop cutlets one by one and fry both the sides on high flame. Remove when the outer coating turns crispy and golden brown. Enjoy the hot cutlets.

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