Lentils Stuffed Crispy Poha Cutlets

Name: Lentils Stuffed Crispy Poha Cutlets
Total time: 4200 s
Yield: 8 servings
Cuisine: American
Ingredients: For the cutlets; 1 cup poha washed and soaked; 4medium potatoes boiled; 2 tablespoon Rice flour; 1/2 teaspoon chilli powder; 1/4 teaspoon salt or to taste; 1 tablespoon chopped coriander leaves; For the filling; 1/2 cup chana dal washed and soaked; 1/4 teaspoon cumin seeds; 2 pinch asafoetida (hing); 2 green chillies chopped; 1 inch ginger chopped; 1/2 teaspoon dry coriander powder; 1/2 teaspoon red chilli powder; 1/4 teaspoon garam masala; 1 teaspoon garlic powder; 1/2 teaspoon kitchen king masala; 1/2 teaspoon garam masala; 1/4 teaspoon salt or to taste; 1 tablespoon chopped coriander leaves; 1 tablespoon oil for making the filling; 1 cup oil for deep frying

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post17
#deepfried
Monsoon is around the corner so chana dal stuffed Crispy Poha Cutlets would be just perfect to be served as a delectable starter in any party or a special occasion.
It is crunchy outside and soft inside with flavourful chana dal filling in the centre.
These can also be enjoyed with evening tea.

Sanchita Mittal @sm_thechef

Saved

Ingredients

1 hour 10 minutes

8 servings

For the cutlets
1 cuppoha washed and soaked
4medium potatoes boiled
2 tablespoonRice flour
1/2 teaspoonchilli powder
1/4 teaspoonsalt or to taste
1 tablespoonchopped coriander leaves
For the filling
1/2 cupchana dal washed and soaked
1/4 teaspooncumin seeds
2 pinchasafoetida (hing)
2green chillies chopped
1 inchginger chopped
1/2 teaspoondry coriander powder
1/2 teaspoonred chilli powder
1/4 teaspoongaram masala
1 teaspoongarlic powder
1/2 teaspoonkitchen king masala
1/2 teaspoongaram masala
1/4 teaspoonsalt or to taste
1 tablespoonchopped coriander leaves
1 tablespoonoil for making the filling
1 cupoil for deep frying

Saved

Steps

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.