Lentils Stuffed Crispy Poha Cutlets
#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.
Lentils Stuffed Crispy Poha Cutlets
#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.
Cooking Instructions
- 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.
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