Grind the poha into powder. Keep aside ... Keep in freezer for 15 minutes. 7. Take out and deep fry in oil. And to get extra crisp, semi fry the fingers and let them cool. Fry the again till golden ...

Cutlets are a popular and adaptable snack that are cooked in a variety of styles and can be eaten in different forms across India. Poha cutlets, which were first made popular in Gujarat and ...

Thick Poha - 2 cupsOil - 2 tbspMustard seeds - 1 tspCumin seeds - ½ tspGreen chilli - 1-2 finely choppedCurry leaves - ...

Wash some poha, soak it in water till it turns soft and then drain the water. Then add curd and milk to the poha. Mix properly. Heat some oil in a pan. Then add mustard seeds, urad dal, red chilli, ...

It's the perfect dish for summer. You can make different types of yummy snacks using poha, ranging from chivda to cutlets. Choose to air-fry or pan-fry them, rather than deep-frying.

Use canned or leftover chole, heat it up, and pair with steamed rice or jeera rice. A satisfying, spicy comfort lunch! These ...