Cut the raw bananas in 4 pieces and the potatoes in halves. Wash thoroughly to remove the dirt and residues. Boil to get a tender mesh.

When the veggies turn soft, remove from heat and allow cooling at room temperature.

Remove and discard off the potato and raw banana skin. Mash the veggies separately.

Wash and Drain the Flattened Rice

Fry the Dry Fruits

Heat 2 tbsp oil in a pan. Roast the peanuts and raisins to get the crunchy consistency. Remove from heat and set aside for cooling

Prepare the Cutlet Mix

Add 1 cinnamon (dalchini) stick, 2 cloves (laung), 1 green cardamom, 1 tsp of fennel seeds, and 1/4 tsp cumin seeds in the remaining oil.

Now put the mashed potato and raw banana in the pan and sauté for 2 minutes on medium to low heat.

Cut the raw bananas in 4 pieces and the potatoes in halves. Wash thoroughly to remove the dirt and residues. Boil to get a tender mesh.

When the veggies turn soft, remove from heat and allow cooling at room temperature.

Remove and discard off the potato and raw banana skin. Mash the veggies separately.

Put the poha in a sieve and wash under running water.let the poha to drain the excess water and dry.

Fry the Dry Fruits

Heat 2 tbsp oil in a pan. Roast the peanuts and raisins to get the crunchy consistency. Remove from heat and set aside for cooling.

Add 1 cinnamon (dalchini) stick, 2 cloves (laung), 1 green cardamom, 1 tsp of fennel seeds, and 1/4 tsp cumin seeds in the remaining oil.

Now put the mashed potato and raw banana in the pan and sauté for 2 minutes on medium to low heat.

Toss in the green chillies and grated coconut. Mix well for a minute.

Sprinkle the powder spices and mix again to gain uniform distribution.

Remove the vegetable mix on a platter. Add the poha and mix properly when the mix is hot enough.

Divide the mixture in equal portions.

Form the cutlets in any desired shape.

There are many ways to fry these cutlets:

Shallow fry on a tawa: This is the ultimate low-oil healthy snacking option. Brush oil on the tawa. Fry 3-4 pieces per batch to allow enough room for flipping.

Deep fry in a kadhai: Heat 1 ½ cups of oil and set the heat to medium heat. Drop 2-3 cutlets in the hot oil per batch. Do not flip or move the pieces immediately. Wait for at least 1-2 minutes before flipping to the next side.

Low Oil Air-fryer Method: Double-coat the cutlets in breadcrumbs. Pre-heat the air-fryer for 5 minutes. Place cutlets on the tray and brush oil on both sides. Set the temperature to 180°C (356°F) for 15 minutes. Flip the cutlets after 7 minutes to get the golden brown texture on both sides.