Take 1 medium size or 350 grm cabbage and cut into roughly pieces.

Then in a small mixture jar, add cabbage pieces and on pulse grinding finely chopped the.

Now in mixing bowl, add 4 cup chopped cabbage and some salt. Mix cabbage with salt and rest it for 10 minutes.

Remove the water from the grated cabbage and transfer it to a mixing bowl.

Now wash ½ cup poha and dry it. Then add soaked poha in cutlet mixture.

Also add ½ cup chopped onion, ½ cup chopped coriander leaves, 1 tbsp green chilli-ginger-garlic paste, 2 tbsp white sesame seeds, salt to taste, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp chaat masala, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp dry mango powder, ½ tsp kasuri methi, ¼ tsp black salt, 1 tsp sugar, 1 tsp lemon juice and mix well.

Then add ½ cup tapkir flour or cornflour and bind the mixture. Do not add more flour into mixture.

Now slightly grease your hand and take some mixture and roll into cutlet shape.

Then in bowl, add 2 tbsp cornflour and 2 tbsp maida, pinch of salt, pinch of black pepper powder and some water and make thin slurry.

Serve crispy cabbage cutlet with tomato sauce or chutney.