Grind the poha into powder. Keep aside. 2. Mash the boiled potatoes. 3. Add powdered poha and rest of the ingredients (except oil, maida and rice flour) and mix everything together. Use hand to mix.

Poha cutlets, which were first made popular ... There should be just enough oil for the cutlets to float while frying without packing the pan. When the oil is hot, carefully add the formed cutlets ...

Better option: Make sure at least 50% of the dish includes veggies. Keep upma/poha to 60% of the portion and pair it with a protein like paneer, sprouts, or curd for better satiety. Loaded with ...