Poha Cutlet/How to make Poha Cutlet05 Oct, 2017
- Servings : 3
- Prep Time : 10 min
- Cook Time : 15 min
Poha/Beaten rice is very popular breakfast dish in Indian cuisine. We can make many varieties of poha/beaten rice like: Poha Upma, Kanda Poha, Chivda etc. I have tried Poha or beaten rice cutlet yesterday. It is delicious tea-time snack that can be prepared easily at home with few ingredients. Poha/Beaten rice is full of iron and good for kids too.
Poha/Beaten Rice Cutlet: This cutlet is crispy outside and soft inside the recipe. The main ingredient in the cutlet is poha. In this snack, I have mixed soaked Poha with mashed potatoes with few spices and all purpose flour for as a binding agent. Make a cutlet out of it and deep fried them. You can do shallow fry as well but deep fried give nice crunchiness in cutlet. You can use any veggies of your choice as well.
Poha Cutlet could be served with a hot cup of tea and green chutney or tomato ketchup is the perfect dish for evening snacks.
Poha 1 cup Boiled Potato 1 ½ cup Onion 4 tbsp. All Purpose Flour 2 tbsp. Green Chilies 2 Ginger 1’’ Coriander Powder 1 tsp. Cumin Seeds 1 tsp. Lemon Juice 2 tbsp. Garam Masala ½ tsp. Oil 1 tbsp.+ for frying Salt to taste
Wash and soak the poha for 10 min. Boil the potatoes and chop the onion, ginger and green chilly.
In a pan, heat 1 tbsp of oil, add cumin seeds allow to them crackle and then add chopped onion.
Saute it till becoming light brown color. Add chopped ginger and green chilly and saute it for 1 min then switch off the flame and let it cool.
In a mixing bowl, add grated potatoes and drained poha.
Transfer the onion mixture to this and add all purpose flour, lemon juice.
Mix the mixture well then add salt, garam masala, and coriander powder. Mix it well. Add chopped coriander leaves Mix it
Mix it and pinch medium lemon size ball.
Make it into cutlet shape. I have prepared 10 cutlets out of that mixture. Make a slurry by adding corn flour, all purpose flour, and water. It should have a thin consistency. Dip them in to slurry paste.
Roll them into fresh bread crumbs from all the sides.
Heat sufficient oil in a kadhai, add 3-4 cutlet at a time and fry them till it becomes golden brown. Take them out into the absorbent paper to remove excess oil.
Serve Poha cutlet with Green chutney or Tomato ketchup with a hot cup of tea or coffee.
1. You can make them by shallow frying as well.
2. If you are using vegetable, blanched or boiled them before cooking.
3. You can use corn starch or fresh crumb instead of all purpose flour.
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