In a pan, add ½ cup roasted chana dal and ½ cup poha. Dry roast them until they become crispy. Transfer them onto a plate and allow them to cool down. Then grind them into a fine powder and set it aside.

In the same pan, add 2 tbsp oil, 1 tsp cumin seeds, 1 cup green peas, a pinch of salt, a pinch of sugar, 4-5 spicy green chilies, 1-inch ginger, and 5-6 garlic cloves. Sauté on medium flame until the green peas become soft. Transfer the mixture onto a plate and let it cool down.

Add the cooled green peas mixture to a mixer jar along with some coriander leaves. Grind it into a coarse mixture using the pulse grinding method without adding water.

Transfer the mixture to a mixing bowl. Add 1 cup of boiled and mashed potatoes, the ground roasted chana dal and poha powder, 1 tsp cumin powder, 1 tsp black salt, salt to taste, 1 tsp garam masala, and 1 tbsp chaat masala. Mix well to prepare the cutlet mixture.

Grease your hands with oil. Take a small portion of the mixture and shape it into a round or heart-shaped cutlet. Repeat with the remaining mixture and set them aside.

On a plate, mix 2 tbsp bread crumbs and 1 tbsp cornflour. This mixture adds crispiness to the cutlets. Coat each cutlet in the mixture and set them aside.

Deep fry the cutlets in hot oil over medium flame, stirring occasionally to prevent them from breaking. Fry until they turn golden brown and crisp.

Drain the cutlets on a wire rack to remove excess oil.

Serve the crispy cutlets with coriander yogurt chutney.

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 the mixture into a smooth paste.

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

Your restaurant-style coriander curd chutney is ready to serve.