Poha Cutlet Recipe
Poha Cutlet is a tasty savoury snack made by mixing soaked poha with cooked potato, veggies then shaping them to discs and shallow frying them in pan. The cutlets come out crispy on outside and soft inside. They are relished as a starter, snack and side dish for rice meal.
Servings10 cutlets
Ingredients
- 1 cup poha
- 2 small boiled potatoes mashed
- 2 tablespoon onion finely chopped
- 1 teaspoon ginger garlic paste
- ¼ cup peas boiled
- ¼ cup carrot grated
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chilli powder
- ¼ teaspoon chat masala powder
- 1 tablespoon coriander leaves finely chopped
- salt to taste
- ⅓ cup breadcrumbs
- 2 to 3 tablespoon oil to fry
For cornflour mixture:
- 3 tablespoon corn flour
- salt to taste
- water as needed
Instructions
- Soak poha for 3 mins, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.
- Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt.
- Mix well sprinkle little water if you feel its too dry. Make a big lemon sized ball.
- Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside.
- To another bowl add corn flour, salt and little water. Mix well to form a slightly thin paste, should be in flowing consistency.
- Now take a pattie add it to the corn flour mixture flip over so that its evenly coated, add it immediately to breadcrumbs. Flip over and coat well.
- Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.
- Serve Poha Cutlet hot with tomato ketchup.
Notes
- Soak poha – I soaked poha for 3 minutes and then rinsed well. Thick poha needs more time than thin poha for soaking.
- Mixture – I made sure mixture is slightly moist and not too dry. Add little water if it is too dry but don't make it watery.
- Shape patties – I shaped into flat discs like lemon sized balls. They fry better when they are flat and has even thickness.
- Coating – I coated cutlets with cornflour mixture and breadcrumbs just before frying. If you coat ahead they become soggy and loose crispness.
- Cornflour – I made cornflour paste in flowing consistency. This helps it spread evenly and breadcrumbs stick well.
- Flip gently – I flipped cutlets gently while frying so they not break. Fry till golden on both sides and edges turn crisp.
- Don't crowd pan – I fried in batches so cutlets fry evenly. Crowding the pan makes them stick to each other.
Nutrition Facts
Poha Cutlet Recipe
Amount Per Serving (40 g)
Calories 125
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 169mg7%
Potassium 55mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 628IU13%
Vitamin C 2mg2%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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