Poha Cutlet Recipe

Poha cutlet is an Indian delicacy of flattened rice (poha) and veggies. Poha is combined with mashed potatoes that have been cooked, finely chopped vegetables like carrots, green peas, and onions, and seasonings like red chili powder, coriander powder, and garam masala to form poha cutlets. After being formed into tiny cutlets or patties, the mixture is cooked until crispy.

Vegetarians should definitely consider poha cutlets, which can be served as an evening snack or a party appetizer. They are also an excellent alternative for a healthy snack because they use little oil and are loaded with nutritious vegetables. Poha cutlets are a delicious addition to any meal and go well with chutney or ketchup.

Poha cutlet is a popular snack or appetizer in Indian cuisine. Flattened rice or poha is combined with mashed potatoes, onions, green chilies, and spices to make this dish. After shaping the mixture into cutlets, it is deep-fried till golden brown.

Poha cutlets are typically made by soaking flattened rice or poha in water for a few minutes and then draining it. After soaking, the poha is combined with boiling and mashed potatoes, finely chopped onions, green chilies, grated ginger, chopped coriander leaves, and spices such as red chili powder, turmeric powder, and garam masala powder. After shaping the mixture into cutlets or patties, it is shallow or deep-fried until crisp and golden brown.

Poha cutlets can be accompanied by mint chutney, tamarind chutney, or tomato ketchup. They are ideal for gatherings, evening snacks, or as a meal starter. Poha cutlets are a better snack alternative than other deep-fried snacks since they are created with flattened rice, which is low in calories and fat.

Ingredients for Poha Cutlet Recipe:

• 2 cups of flattened rice (poha)
• 2 medium-sized boiled and mashed potatoes
• 1/2 cup finely chopped mixed vegetables (carrots, green peas, onions)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Oil for frying

Instructions for Poha Cutlet Recipe:

1. Poha should be rinsed in a colander with running water and allowed to sit for ten to fifteen minutes to soften. Add it to a mixing bowl once any extra water has been squeezed.
2. The mixing basin should now contain the mashed potatoes, diced veggies, ginger-garlic paste, red chili powder, coriander powder, garam masala powder, and salt. Blend thoroughly.
3. Make a patty or cutlet out of a tiny amount of the ingredients.
4. Fry the cutlets in hot oil in a pan over medium heat until they are crisp and golden brown on both sides.
5. Place the cutlets on a paper towel to drain any extra oil.
6. Serve hot with chutney or ketchup.

Tips:

• Before combining the poha with other ingredients, make sure to properly rinse it and wring out any extra water. The cutlets might not keep their shape or come out soggy if the poha is overly damp.
• To give the cutlets additional texture and flavor, you can add various vegetables, such as grated carrots, finely chopped beans, capsicum, or sweet corn.
• Depending on your personal preferences, adjust the spice amounts. For added spice, you may also add some finely chopped green chilies.
• To use less oil while frying the cutlets, use a small frying pan or a non-stick pan.
• The cutlets can alternatively be baked in an oven that has been warmed to 180 degrees Celsius for 15-20 minutes, or until they are crisp and golden.

Variations:

• You can add some boiled and mashed chickpeas or green lentils (moong dal) to the mixture to give the cutlets extra nutrition.
• To make a cheesy poha cutlet, you can also add some shredded cheese or paneer (an Indian cottage cheese) to the batter.
• To prepare healthier poha cutlet bits, you can shallow fry the cutlets in a Paniyaram pan or an Appe pan rather than deep-frying them.
• You can use quinoa or millet flakes in place of flattened rice to make a gluten-free version.
• To give the cutlets additional flavor, try experimenting with various herbs and spices like mint, basil, cumin seeds, or fennel seeds.

serving suggestions:

• Serve with mint chutney, tamarind chutney, or tomato ketchup as an appetizer or snack.
• Serve with dal and rice or other Indian bread such as roti, paratha, or naan.
• As a cheesy snack, top the cutlets with shredded cheese or paneer (Indian cottage cheese).
• For a nutritious and balanced lunch, serve with a side salad of lettuce, cucumber, tomatoes, and a lemon vinaigrette.
• Sandwich the cutlets between two burger buns, along with some sliced onions, lettuce, and tomato.

FAQs:

Q. Can I make cutlets using thick poha instead of thin poha?

Ans. Although thin poha is frequently used to make cutlets, thick poha can also be used. Before combining it with other components, you might need to soak it for a longer period of time to soften it.

Q. Can I prepare poha cutlets in advance and keep them in the fridge?

Ans. Yes, you may prepare the poha cutlets ahead of time and store them in the refrigerator for up to two to three days. Reheat them in a preheated oven or microwave when you’re ready to serve.

Q. Can I create potato-free poha cutlets?

Ans. Yes, you can substitute boiled and mashed sweet potatoes or yams for the potatoes in poha cutlets. You can also leave out the potatoes and increase the number of vegetables in the recipe.

Q. Is it possible to make poha cutlets without frying them?

Ans. Yes, you may create poha cutlets without frying them by baking them for 15-20 minutes at 180 degrees Celsius, or until crispy and golden brown.

Q. Is it possible to freeze poha cutlets for later use?

Ans. Poha cutlets can be frozen for later use. Freeze the cutlets in a single layer on a baking sheet for a few hours. Once frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 2-3 weeks. When ready to serve, defrost the cutlets overnight in the refrigerator and reheat them in a preheated oven or microwave.

Nutrition:

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