Pohe & Yellow Bell Pepper Cutlet

Pohe  And Yellow Bell Pepper Cutlet


Ingredients
Pressed rice (poha) 1 cup
Potatoes,boiled and mashed 3 medium
Yellow Bell Pepper chopped 1/2
Oil 2 tablespoons + to deep fry
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Onion ,finely chopped 1 medium
Corn flour 2 tablespoons
Red chilli powder 1 teaspoon (opt)
Green chillies,finely chopped 2
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh coriander leaves,finely chopped 2 tablespoons
Cashewnuts,chopped 5 -8 (opt)
Lemon juice 1 tablespoon

Method
Soak the poha for five minutes. Heat oil in a pan. Add cumin seeds, mustard seeds, chopped onion, two tablespoons of cornflour and roast for two to three minutes. Add red chilli powder, chopped green chillies, turmeric powder, stir and mix well. Remove from heat and transfer the mixture into a bowl. Add soaked poha, mashed potatoes,yellow bell pepper chopped , salt, chopped coriander leaves, chopped cashewnuts and lemon juice. 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 or tomato sauce as u like.