Wash poha with enough water. do not soak thin poha, just rinse in water. drain off the water and rest poha for 15 minutes so that water is dropped down completely.

now transfer the washed poha into a large mixing bowl. grate boiled potatoes and mix well.

Then add ginger paste, green chilli paste, chopped onion, chopped capsicum, grated carrot, boiled corn kernels, boiled and slightly mashed green peas, coriander leaves, red chilli powder, coriander powder, cumin powder, garam masala, black pepper powder, chaat masala, black salt, turmeric powder, salt to taste, lemon juice and gram flour (besan).

Mix well and make a dough. also, add more besan if required to form a dough.

grease your hands with oil and now pinch a ball-sized dough. roll the round shape and keep it aside.

To prepare a slurry, in a small bowl take maida, salt, and black pepper. Gradually add water and prepare a smooth lump-free batter.

now dip the shaped cutlet mixture into a slurry and then roll in vermicelli.

freeze cutlet 10-15 minutes before frying.

deep fry in hot oil, keeping the flame on medium. stir occasionally, without breaking the cutlets.

fry until the cutlets turn golden brown and crisp.

drain off the semiya cutlet over a wire rack to remove excess oil.

Serve crispy cutlet with coriander yogurt chutney.

In a mixture jar, add coriander leaves, green chilli, ginger, cumin powder, chaat masala, black pepper, salt, lemon juice, sugar, sev, and curd. Grind it into a smooth paste.

Serve chutney with crispy cutlet