Take Cornflour and salt in a bowl and add sufficient water to make a paste of pouring consistency. Keep aside.
Sprinkle some water over cooked poha, and make firm balls out of them. Flatten them to give a shape like cutlet and keep aside.
Now take each flatten poha cutlet and dip in corn flour paste and then coat with bread crumbs. Do the same with whole poha and keep aside. Refrigerate for 15-20 minutes.
When you want to serve, heat oil in a pan and take the cutlet out of the fridge and when oil is hot enough, deep fry until golden brown on color. (though it is cooked poha cutlet, it does not require to fry for long time)
Serve hot with ketchup.
Recipe Notes
Add the spices to poha if required.
Check for chili if serving to kids.
Do not deep fry for longer time or on low flame, as it does not need to be cooked.
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