Chop the onions and chilies, mash the boiling potatoes, and soak the poha.
Add the coriander leaves, turmeric, cumin, garam masala, and salt.
To make a firm dough, combine poha, potatoes, breadcrumbs, and spices.
Form the mixture into tiny, round, oval, or flat cutlets.
Grease a nonstick skillet and let it to cook through.
Cutlets should be shallow-fried until both sides are crispy and golden brown.
Serve hot, crispy poha cutlets with tomato ketchup or mint chutney.