This dish was made for 3
Our 5 best tips & tricks for customized portion sizes.
Wash and soak Poha 5-10 min. Keep aside. (5 min)
Heat 1 tbsp oil in a kadhai, add mustard seeds and cumin seeds, allow it to splutter, add asafoetida, green chillies and onion. Sauté till the onion turn transparent. Add vegetables, turmeric powder and mix well. Cook till the vegetables are soft. Add the soaked poha and mix well. (5 min)
Add MAGGI Masala-ae-Magic and salt to taste sauté for 2 mins. Turn off the flame, add lemon juice, grated potato, coriander leaves and coarsely ground peanuts. Mix well. (2 min)
Bring the mixture together and divide and shape into 6 cutlets. (2 min)
Heat the remaining oil in a pan and pan grill the cutlet till slightly golden brown on both sides. (5 min)
Serve hot with MAGGI tomato Ketchup.
You have clicked a third party link and are about to leave the website. Note that we have no control over such third-party platforms and neither endorse nor accept responsibility for them, including their content, accuracy or function. Therefore your interaction with these linked platforms is at your own risk. We do not accept responsibility or liability for such third-party platforms and their terms and conditions. Read more in our Terms of Use here