Soak the green moong beans overnight or for at least 5–6 hours until softened. Drain the water completely and grind them coarsely into a thick, textured paste without adding much water. Rinse the poha gently under running water, drain well, and set aside to soften slightly.

In a small pan, dry roast the besan over a low flame until it turns a light golden color and releases a nutty aroma. Allow it to cool. In a large mixing bowl, combine the moong paste, softened poha, roasted besan, chopped onions, green chilies, ginger, and coriander leaves.

Sprinkle in the cumin powder, coriander powder, red chili powder, and salt. Mix thoroughly until all ingredients are well incorporated into a firm mixture. Taste and adjust the seasoning if needed. Divide the mixture into equal portions and shape each one into small, round cutlets or patties.

Heat a pan or tawa over medium flame and drizzle a little oil. Place the cutlets on the pan and cook each side until golden brown and crisp, flipping carefully to ensure even cooking. Once done, remove them from the pan and serve hot with green chutney or ketchup for a delicious, protein-packed snack or appetizer.