Place the Poha into a colander or strainer. Wash them thoroughly under running water until water runs clear.

Let the Poha stand for 8-10 minutes until completely drained.

Boil or steam the potatoes until thoroughly cooked.

Take the potatoes into a large mixing bowl. Mash the potatoes when they are still warm. You can mash with a fork or potato masher.

To the bowl of mashed potatoes, add Poha, all the vegetables, coriander leaves, salt, ginger, chili, turmeric powder, Garam Masala, Chaat Masala, black pepper powder, sugar, and lime juice.

Mix everything well and continue mixing with your hand until the mixture comes together like a dough.

At this point, taste the mixture and adjust the salt, sugar, or lime juice if you need to.

Divide the mixture into 8-12 equal portions, depending on the size of the cutlet you prefer.

Shape each portion into a round patty.

To make a cornstarch slurry, In a small bowl, mix cornstarch and water.

In another bowl, take the breadcrumbs.

Now dip each cutlet into a cornstarch slurry first. Then place the cutlet into a bowl of breadcrumbs and coat the cutlet evenly with breadcrumbs.

Prepare all the cutlets this way.

Heat 2-3 tablespoon of oil into a frying pan. Place cutlet into the pan, 3-4 at a time, so the pan is not overcrowded.

Cook the cutlets on both sides until crispy and golden brown on both sides.

Remove the cutlets from the pan and place them on absorbent paper or a paper towel.

Serve the Poha Cutlet hot or warm with ketchup or your choice of chutney.

Serve the Poha Vegetable Cutlet for breakfast, afternoon snack, after-school snack, or as an appetizer for the party or get-together.

You can also make sandwiches using these cutlets. Place the cutlet between the slices of bread with chutney and other veggies. It will make a wholesome lunch or meal.

Poha cutlet is best served hot or warm. It will become soft upon keeping for longer. But if you have leftovers, place the cutlets into an air-tight container and refrigerate for up to two days.

Reheat the cutlets on the frying pan with very little oil on low heat until hot. If you have an air-fryer, you can also reheat in the air-fryer until the cutlet is crispy and hot again.