Name: Poha Cutlets
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 60 grams Thick Poha; 2 medium-sized Potatoes ((boiled and grated)); 1 Green Chilli ((de-seeded and chopped finely)); ½ teaspoon Red Chilli Powder; ¼ teaspoon Garam Masala Powder; ¼ teaspoon Turmeric Powder; ¼ teaspoon Chaat Masala; 1 teaspoon Ginger-Garlic Paste; 1 tablespoon Fresh Coriander Leaves ((chopped finely)); Salt (to taste); 2 tablespoons Oil; 20 grams Maida; 10 grams Corn Flour; 10 grams Maize Flour; 4 tablespoons Breadcrumbs; Water (as needed)

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Poha Cutlets

Poha cutlets are amazingly easy to make. Needing only a few basic ingredients it comes together in a jiffy. It has a crisp and crunchy exterior with subtle flavors and it can be a go-to recipe for unexpected guests and occasions. As with all cutlet recipes, it can be modified to cater to personal preference in taste and health issues by adding any number of vegetables like blanched french beans, boiled green peas, grated paneer, shredded cabbage, carrots, sweet corn etc.

Course Snacks

Cuisine Indian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 16 medium sized cutlets

Calories 49 kcal

Author Anju Bhagnari

Ingredients

60 grams Thick Poha
2 medium-sized Potatoes (boiled and grated)
1 Green Chilli (de-seeded and chopped finely)
½ teaspoon Red Chilli Powder
¼ teaspoon Garam Masala Powder
¼ teaspoon Turmeric Powder
¼ teaspoon Chaat Masala
1 teaspoon Ginger-Garlic Paste
1 tablespoon Fresh Coriander Leaves (chopped finely)
Salt to taste
2 tablespoons Oil
20 grams Maida
10 grams Corn Flour
10 grams Maize Flour
4 tablespoons Breadcrumbs
Water as needed

Instructions

Wash the poha 3 to 4 times in running water.
Soak it for 3 minutes.
Drain in a colander and keep under a fan for drying.
The poha has to be soft yet not moist at all.
In a bowl, take the poha and add the grated potatoes.
Season with salt, red chilli powder, turmeric powder, garam masala powder, chaat masala and green chilli.
Add ginger-garlic paste and coriander leaves as well.
Bring the mixture together with a light hand.
Check and adjust seasonings if needed.
Divide the mixture into equal sized balls as per the size of the cutlets preferred.
Place them in the fridge for about 10 minutes.
Meanwhile ready a slurry by mixing together the maida, corn flour, maize flour, little salt and water as needed
The slurry should be of flowing consistency.
Heat an iron tawa or non-stick pan on low heat.
Now, dip a few of the cutlets in the slurry.
Place them in the breadcrumbs and coat them all over by gently pressing them.
Shallow fry on the hot tawa on low to medium flame.
Smear little oil on both the sides and cook till color changes to golden brown.
Ready all the cutlets similarly.
Serve hot with chutney or tomato sauce.