- 1 ½ cup of poha (pressed rice flakes)
- ½ cup a onion chopped finely
- 2 green chilies chopped finely
- 5 curry leaves chopped
- 1 tsp of rai or sarso (yellow or black mustard)seeds
- ½ cup of green capsicum/bell pepper chopped finely
- 1/2 cup of boiled and mashed chickpeas (used leftovers)
- 1 tbsp of maida/all purpose flour for binding
- 1 tsp of turmeric powder
- Salt and red chili powder to taste
- Oil to shallow fry
- 2 tbsp of chopped onion, cilantro/ dhaniya leaves and pomegranate seeds to garnish
- As condiment, 1 tbsp of green and sauth chutney
1. In a non stick pan heat 1 tbsp of oil, when it turns hot add sarso or rai seeds.
2. When they start spluttering add onion and green bell peppers lightly sauté it.
3. Add curry leaves and chilies and salt, red chili powder, and turmeric.
4. Turn off the heat after sautéing it and let it cool down.
5. In a bowl, wash poha and keep it aside.
6. Now when all water is drained out, transfer it to another dry mixing bowl, add mashed chick peas. 7. Also add the onion mixture to it. Keep on mixing it, by mashing it with hands. If the mixture is still little wet add, little flour to it and mix it well.
8. Make round flat patties and keep them aside. Leave it in fridge or freezer for at least 30 minutes.
9. When they are all set and hard, add one tbsp of oil in a non stick pan, let it heat.
10. When oil is ready add the patties to shallow fry or grill till they turn light brown on both sides. You don’t have to fry them but just turn the color as light brown so use as less oil as you can. Don’t out more than 3 patties at once, it will be hard to flip.
11. Take them out in kitchen paper towel.
Serve in tray, garnish them with onion/ dhaniya leaves and fresh pomegranate seeds and topped over chutney.