Lentils Stuffed Crispy Poha Cutlets Recipe by Sanchita Mittal
Cooking Instructions 1 hour 10 minutes 1 Wash the chana dal and soak in water for 1 hour, after 1 hour strain the water, keep aside. 2 Peel and grate the boiled potatoes 3 Combine all the ingredients listed for making the cutlets, in a deep mixing bowl and mix well to form a lump free dough and keep aside. 4 Heat 1 tablespoon of oil in a wok, add cumin seeds and asafoetida, let them crackle. Add green chillies and chopped ginger and sauté. 5 Add the soaked chana dal, chopped coriander, all the dry spice powders and mix well on medium heat. Switch of the flame and keep aside. 6 Now take a generous amount of potato mixture and flatten with the help of your fingers on your palm, fill it with 1 teaspoon of ready chana dal mixture. 7 Now gather from all sides and roll into a ball or a medallion, here I have made heart shaped cutlets with the help of a cookie cutter. Likewise make all the cutlets 8 Heat oil in a deep kadhai/wok and deep fry, 2 or 3 cutlets at a time, till they turn golden brown in colour and crispy from all the sides 9 Drain them out on an absorbent paper in a plate. 10 Serve immediately garnished with tomato slices, fresh coriander and lemon juice. 11 Enjoy hot and crisp stuffed cutlets with ketchup, green chutney and masala chai. 1 Wash the chana dal and soak in water for 1 hour, after 1 hour strain the water, keep aside. 1 Wash the chana dal and soak in water for 1 hour, after 1 hour strain the water, keep aside. 2 Peel and grate the boiled potatoes 2 Peel and grate the boiled potatoes 3 Combine all the ingredients listed for making the cutlets, in a deep mixing bowl and mix well to form a lump free dough and keep aside. 3 Combine all the ingredients listed for making the cutlets, in a deep mixing bowl and mix well to form a lump free dough and keep aside. 4 Heat 1 tablespoon of oil in a wok, add cumin seeds and asafoetida, let them crackle. Add green chillies and chopped ginger and sauté. 4 Heat 1 tablespoon of oil in a wok, add cumin seeds and asafoetida, let them crackle. Add green chillies and chopped ginger and sauté. 5 Add the soaked chana dal, chopped coriander, all the dry spice powders and mix well on medium heat. Switch of the flame and keep aside. 5 Add the soaked chana dal, chopped coriander, all the dry spice powders and mix well on medium heat. Switch of the flame and keep aside. 6 Now take a generous amount of potato mixture and flatten with the help of your fingers on your palm, fill it with 1 teaspoon of ready chana dal mixture. 6 Now take a generous amount of potato mixture and flatten with the help of your fingers on your palm, fill it with 1 teaspoon of ready chana dal mixture. 7 Now gather from all sides and roll into a ball or a medallion, here I have made heart shaped cutlets with the help of a cookie cutter. Likewise make all the cutlets 7 Now gather from all sides and roll into a ball or a medallion, here I have made heart shaped cutlets with the help of a cookie cutter. Likewise make all the cutlets 8 Heat oil in a deep kadhai/wok and deep fry, 2 or 3 cutlets at a time, till they turn golden brown in colour and crispy from all the sides 8 Heat oil in a deep kadhai/wok and deep fry, 2 or 3 cutlets at a time, till they turn golden brown in colour and crispy from all the sides 9 Drain them out on an absorbent paper in a plate. 9 Drain them out on an absorbent paper in a plate. 10 Serve immediately garnished with tomato slices, fresh coriander and lemon juice. 10 Serve immediately garnished with tomato slices, fresh coriander and lemon juice. 11 Enjoy hot and crisp stuffed cutlets with ketchup, green chutney and masala chai. 11 Enjoy hot and crisp stuffed cutlets with ketchup, green chutney and masala chai. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Home made enchilada sauce Vietnamese Rice Paper Rolls (Fresh Spring Rolls) Potato and corn chowder Chicken drum in soy sauce and oyster sauce Veg biryani Home made enchilada sauce Vietnamese Rice Paper Rolls (Fresh Spring Rolls) Potato and corn chowder Chicken drum in soy sauce and oyster sauce Veg biryani Beef tikka boti Chilli Paneer Aloo Bharye Parathye Instant Mango Custard Eggless No gelatin # deep fried Bread gulab jamun Flour balls(kosan fulawa) Mango Gujarati kari Watermelon Sorbet Rava dosa Raspberry and Tuna Fish Salad Beef tikka boti Chilli Paneer Aloo Bharye Parathye Instant Mango Custard Eggless No gelatin # deep fried Bread gulab jamun Flour balls(kosan fulawa) Mango Gujarati kari Watermelon Sorbet Rava dosa Raspberry and Tuna Fish Salad