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Poha cutlets Recipe

Poha or flattened rice is an ingredient that can be used in many ways. From poha various recipes can be made for breakfast as well as snacks. Making cutlets with them is a novel way of using them.

  • Prep time:
  • 20minutes
  • cook time:
  • 15minutes
  • serves:
  • 6

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    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Breakfast

Allergy Information

  • - poha

Recipe Notes

do not overmash the poha .

Tags

  • AnAajWeek1
Ingredients

Ingredients For Poha cutlets Recipe

Methods
  • 1. 1 Take 1 cup thick poha and rinse it once or twice. Then soak the poha in water just about covering them for 3 to 4 minutes.
  • 2. 2 . Then using a strainer, drain all the water from the poha. The poha should get softened well but there should be no water in them. So use a strainer to drain all the water.
  • 3. 3 Steam or boil 1 large potato in a pressure cooker or steamer till the potatoes is softened and cooked really well. Then peel the potato when still warm.
  • 4. 4 Mash very well with a fork or with your hands.Add chopped carrots, blanched french beanssteamed or boiled green peas, ¼ cup finely chopped onions, 1 tablespoon chopped coriander leaves, ½ teaspoon ginger-garlic paste. French beans need to blanched before you add them to the cutlets. If using green peas, then steam the green peas with the potato. If chopping carrots, then do chop them finely or else it becomes difficult to shape the cutlets.
  • 5. 5 Add the poha. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ to ½ teaspoon garam masala powder, ½ teaspoon dry mango powder, 1 teaspoon white sesame seeds, a pinch of sugar (optional) and salt as per taste. Instead of dry mango powder, you can add ½ teaspoon lemon juice.
  • 6. 6 Mix everything very well. Check the taste and add more salt or spices if required.Shape into small cutlets or tikki.When one side is lightly golden and crisp, turn them over.
  • 7. 7 Turn them again when the second side is lightly golden and crisp. Place the pan fried poha cutlet on kitchen paper towels to remove excess oil.
  • 8. 8 Serve poha cutlet hot with coriander chutney or mint chutney or coconut chutney or tomato ketchup.

Products used in Recipe

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