To begin making the Mushroom Poha Cutlets Recipe, wash and soak poha in water for fifteen minutes. Drain excess water and keep aside.

Heat a teaspoon of oil in a small pan. Once the oil is hot, on a medium low heat, add the onions and sauté them until they are translucent.

Add green chillies, ginger, grated carrot and chopped beans to the pan. Saute for about 2-3 minutes or until the carrots and beans are softened. Switch off heat. Let this mixture cool before proceeding further.

To this mixture when it is lukewarm, add chopped mushrooms, red chilli powder, garam masala, chat masala, amchoor , soaked and drained poha and salt. Mash slightly with a masher to make a thick mixture.

Take a small portion and roll them between your palms to make a ball, then press with fingers to flatten and shape to cutlet. Make cutlets till all the mixture is used up.

Heat a non stick shallow frying pan with a tablespoon of oil on medium heat.

Also, spread a layer of semolina / bread crumbs on a plate for coating.

Now take each cutlet, place it on the breadcrumbs / semolina and press slightly to coat all the sides.

Shallow fry the cutlets and fry until it is golden brown on both sides. Each side takes about 3 minutes on low medium heat.

Serve Mushroom Poha Cutlets Recipe along with Dhaniya Pudina Chutney Recipe or Date and Tamarind Chutney Recipe along with Kashmiri Style Nadir Monjvor (Lotus Stem Cutlets) or Herbed Baby Potatoes Recipe for party appetizers.