Wash and soak the thick poha in water for 10 minutes.

If using thin variety of poha, just wash it well and drain the water immediately.

Boil the peas and drain the water. I used fresh green peas. You can use frozen peas too.

In a pan add 2 tsp of oil and add the chopped onions.

Add little salt and saute this till translucent.

Now add the ginger garlic paste and cook for a minute.

Add the boiled peas now. I used fresh peas, so pressure cooked it for 3 whistles.

If adding frozen peas,just boil this on open pan for 5 minutes and drain the water completely.

Now add in the red chili powder, coriander powder, garam masala, salt, kasori methi and chopped coriander leaves.

Mix well and cook for 2 minutes.

Now using a potato masher, gently mash this here and there.

Mix well and switch off the flame. Cool completely.

Drain the water from poha completely.

Add the rice flour, red chili powder, coriander powder, garam masala, cumin seeds,coriander leaves and salt to this.

Mix well and make it like a dough.

Grease your hands with oil.

Take a lemon sized portion of the dough.

Make a dent in the center.

Place 1 tsp of peas mixture in the center.

Gently cover it by bringing all the edges to the center.

Make it a ball and flatten it into tikkis.

Repeat this for the remaining.

It gave me 8 cutlets.

I was left with 3 tsp of peas filling.

You can stuff the left over filling in dosa or paratha.

Heat little oil in a flat pan, we are going to pan fry this.

If you want go ahead and deep fry this.

Pan fry on both sides in medium flame till golden brown.

Take out and drain excess oil in a kitchen towel.

Repeat this for the remaining.

Serve with ketchup or green chutney.