INGREDIENTS
- 3-4 Boiled Potatoes(small)
- 100 Grams Palak or Spinach
- 1 Cup flattened rice/poha
1 tsp Salt (or as per your desire) - ½ tsp Black Pepper
- ¾ tsp Amchur Powder
- ½ Red Chili Powder
- ½ tsp Coriander Powder
- 4 Green Chili’s (or as per desire)
- 1-inch Ginger
- ½ tsp Jeera
- ½ tsp Coriander Seeds
- oil
- rice flour/cornstarch (whichever is available)
METHOD:
- Grate all potatoes, chop spinach
- Dip your poha /flatten rice flakes in some water for about 3-4 minutes it will start to swell up then strain and keep aside, let it dry for some time.
- Mix all the ingredients with 1 tablespoon of rice flour/cornstarch.
- Add a tbsp. of oil to lock the moisture of your cutlets.
- Roll in your desired shape
- Deep-fry or shallow fry on medium to high flame till golden brown.
- Serve hot with dip of your choice.
