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Lentils Stuffed Crispy Poha Cutlets
Lentils Stuffed Crispy Poha Cutlets

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We hope you got insight from reading it, now let’s go back to lentils stuffed crispy poha cutlets recipe. To make lentils stuffed crispy poha cutlets you need 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Lentils Stuffed Crispy Poha Cutlets:
  1. Get For the cutlets
  2. Prepare 1 cup poha washed and soaked
  3. Provide 4medium potatoes boiled
  4. You need 2 tablespoon Rice flour
  5. Take 1/2 teaspoon chilli powder
  6. Use 1/4 teaspoon salt or to taste
  7. Get 1 tablespoon chopped coriander leaves
  8. Prepare For the filling
  9. Provide 1/2 cup chana dal washed and soaked
  10. Provide 1/4 teaspoon cumin seeds
  11. Prepare 2 pinch asafoetida (hing)
  12. Use 2 green chillies chopped
  13. Take 1 inch ginger chopped
  14. Get 1/2 teaspoon dry coriander powder
  15. Use 1/2 teaspoon red chilli powder
  16. Provide 1/4 teaspoon garam masala
  17. You need 1 teaspoon garlic powder
  18. Get 1/2 teaspoon kitchen king masala
  19. Provide 1/2 teaspoon garam masala
  20. Get 1/4 teaspoon salt or to taste
  21. Use 1 tablespoon chopped coriander leaves
  22. Use 1 tablespoon oil for making the filling
  23. Take 1 cup oil for deep frying
Steps to make Lentils Stuffed Crispy Poha Cutlets:
  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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