Poha Cutlets

Poha Cutlets

2016-08-29 12:29:04

Serves 2

Poha Cutlets are so delicious to make as a snack with evening tea or serve them to your kids when they come home hungry from their school. Every bite of these cutlets is an experience to savour. Give it a try, you will love it!

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Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Ingredients

1. Beaten rice (poha), thin - 1 1/2 cups
2. Potatoes - 1 cup, boiled, peeled and mashed
3. Paneer - 1/4 cup, crumbled
4. Carrots - 2 Tbsp, grated
5. Green chilies - 2, chopped
6. Ginger - 1 inch piece, chopped
7. Coriander leaves - 1/4 cup, chopped
8. Salt to taste
9. Red chili powder - 1/2 Tsp
10. Cumin powder - 3/4 Tsp
11. Raw mango (amchoor) powder - 1 Tsp
12. Corn starch - 1 Tbsp
13. All purpose flour - 2-3 Tbsp
14. Black Pepper - 1/4 Tsp
15. Bread crumbs - 1 cup
16. Oil to deep fry the cutlets

Instructions

1. Wash the beaten rice (poha) for 2 times and keep in a sieve for few minutes so that the excess water drains out completely.
2. Transfer the poha into a big bowl. Add all the ingredients except the all purpose flour, oil and bread crumbs. Mix well.
3. Mix purpose flour with some water, some salt and pepper to make thin slurry.
4. Spread the bread crumbs onto a plate.
5. Divide the mixture into equal portions and roll each cutlet into cylinder shape or give them any shape of your choice.
6. Dip each cutlet into all purpose flour slurry and then roll into the bread crumbs from all the sides and press them gently so that the bread crumbs get stick to the cutlets properly.
7. Deep fry the cutlets in hot oil for 2-3 minutes until golden brown from all the sides.
8. Take them out on an absorbent paper to drain out the excess oil.
9. Serve them hot with green chutney or any dip of your choice.

Notes

1. Add 1 more Tbsp of Corn Starch if the mixture is not binding well.
2. For best results, place the rolled cutlets in a refrigerator for half an hour before frying.

Adapted from Abha Nakra Jolly

Adapted from Abha Nakra Jolly

Hungry soul by Abha https://hungrysoulbyabha.com/

How to make Poha Cutlets Cake step by step photo:
1. Wash the beaten rice (poha) for 2 times and keep in a sieve for few minutes so that the excess water drains out completely.

2. Transfer the poha into a big bowl. Add all the ingredients except the all purpose flour, oil and bread crumbs. Mix well.

3. Mix purpose flour with some water, some salt and pepper to make thin slurry.

4. Divide the mixture into equal portions and roll each cutlet into cylinder shape or give them any shape of your choice.Spread the bread crumbs onto a plate. Dip each cutlet into all purpose flour slurry and then roll into the bread crumbs from all the sides and press them gently so that the bread crumbs get stick to the cutlets properly.

5. Deep fry the cutlets in hot oil for 2-3 minutes until golden brown from all the sides. Take them out on an absorbent paper to drain out the excess oil. Serve them hot with green chutney or any dip of your choice.