Take 2 medium-sized potatoes and pressure cook them over medium-high heat for 4 whistles, or until soft. Peel the boiled potatoes and allow them to cool completely.

In a bowl, take 1 cup poha. Add water and wash it gently. Drain the water using a sieve and spread the poha to dry completely.

In a mixing bowl, add 1 cup soaked poha, 1 cup grated boiled potatoes, ¼ cup chopped onion, ¼ cup chopped coriander leaves, 2 finely chopped green chilies, 1 tsp cumin powder, 1 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp garam masala, ½ tsp kasuri methi, ¼ tsp turmeric powder, salt to taste, a pinch of black salt, 1 tsp lemon juice, 1 tsp sugar, and 2 tbsp peanut powder. Mix everything well.

Add 4 tbsp besan and mix again until the mixture binds together.

Grease your hands with a little oil. Take a portion of the mixture, roll it between your palms, and shape it into a heart. Repeat with the remaining mixture.

Heat oil in a pan. Carefully add the cutlets and fry them over medium-high heat until golden brown and crispy on both sides.

Crispy Poha Cutlets are ready. Serve hot with tomato ketchup.

In a mixer jar, add ½ cup coriander leaves, ½ cup mint leaves, 2–3 green chilies, ½ inch ginger, 2–3 garlic cloves, 1 tbsp roasted chana dal, ½ tsp sugar, salt to taste, ½ tsp chaat masala, a pinch of black salt, ½ tsp cumin powder, ½ tsp lemon juice, 4 tbsp curd, and 1 ice cube.

Grind everything into a smooth paste.

In a bowl, take 1 cup curd and add the prepared chutney paste. Mix well.

Restaurant-style Coriander Curd Chutney is ready to serve.