INGREDIENTS

leftover poha/vermicilli/maggi- 1 cup

•Potatoes,boiled and mashed -3 medium

•Oil -2 tablespoons + to deep fry

•Cumin seeds- 1/2 teaspoon

•Mustard seeds- 1/2 teaspoon

•Onion ,finely chopped- 1 medium

•Refined flour (maida)- 2 tablespoons

•Red chilli powder -1 teaspoon

•Green chillies,finely chopped -2

•Turmeric powder- 1/4 teaspoon

•Salt to taste

•Fresh coriander leaves,finely chopped-2 tablespoons

•Cashewnuts,chopped-10

•Lemon juice-1 tablespoon

METHOD

Mix leftover poha/vermicilli/maggi, mashed potatoes, chopped coriander leaves, chopped cashewnuts and

lemon juice,cumin seeds, mustard seeds, chopped onion, two tablespoons of refined flour , red chilli powder, chopped green chillies.

Mix well. Divide the mixture into eight to twelve equal portions and shape each into a cutlet.

Heat sufficient oil in a kadai and deep fry the cutlets till golden. Drain onto an absorbent paper and serve hot with green chutney.