Poha cutlet is a simple and best snack for evening tea time. Very easy to prepare, turns out perfect and tasty. Quick video, stepwise photos.
I wanted to try poha vada that I bookmarked in Instagram long back. It’s quite a different recipe so I bookmarked to try. Then some how ended up in trying cutlet. I will sure later share that poha vada. Now coming to today’s post.
Since I make my own bread these days, weekly once I bake it. I trim the crust from all the sides and it makes really good bread crumbs.
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Though at times I have it as such (fresh crust is really tasty hehe) or with my morning milk, I collect the rest and dry to powder it. I had a full bottle of bread crumbs to try another patty.
But I see it won’t happen in recent time, so thought of trying this cutlet with poha. I referred this video, but kept it simple and made a no onion no garlic version. No coriander leaves in stock so I used mint as I knew mint will add a good flavor for any cutlet.
Poha Cutlet Summary
Firstly, boil a potato and mash/ grate it uniformly. Wash poha well to remove impurities and keep aside with little hot water sprinkled over it. After some 15 mins mash it roughly as it will be all fluffy and soft. Next, mix both with all spice powders, mint, lemon juice and salt.
After that, divide into 12 equal sized balls and flatten slightly. Finally, make a watery coating with maida and dip the shaped poha mixture in it. Coat with bread crumbs and shallow fry it.
Variations
Of course, you can keep this potato and poha mixture as base and hack the recipe with your own additions. Also, I felt adding more vegetables will give good texture and nutritional value too. I wanted to add crushed peanuts too for a crunch, but in a hurry I skipped it as my peanuts were raw.
Onion will also add a nice addition. Do not add vegetables or onion more as it might affect the binding. So add carefully.
STORAGE/ SHELF LIFE
Cooked poha cutlets are always best when had hot and fresh.
But before cooking, that is after coating it with bread crumbs, arrange in a plate/ tray as a single layer and cling wrap to cover it.
You can refrigerate upto 24 hours and cook when needed.
To freeze, same can be done, that it arranging in a tray and freeze it cling wrapped. Once frozen, you can store in ziploc or freezer safe container and cooked when needed. Depending upon you freezer temperature it can keep up good as long as 1 month.
Is video more your thing?
Here’s a quick video on how to prepare easy poha cutlet.
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GOES WELL WITH
Easy Poha Cutlet | No onion no garlic
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup Poha flattened rice
- 1 Potato large
- 1/4 cup Carrot grated
- 1 tbsp Mint leaves chopped or use 1/4 cup coriander leaves
- 2 tsp Lemon juice
- 2 tbsp All purpose flour or corn starch
- Salt as needed
- 1 cup Bread crumbs
Spice powders
- 1 tsp Red chilli powder
- 1 tsp Kitchen king masala or garam masala
- 1 tsp Chaat masala
- 1/4 tsp Turmeric powder
- 1/4 tsp Cumin powder
Instructions
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Firstly, boil a potato and mash/ grate it uniformly.
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I peeled off the skin, of a cleaned potato, cut into 8 and pressure cooked for 7 mins High with 1 cup water in Instant pot. Drain from water, grate or mash roughly yet uniformly.
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Wash poha well to remove impurities. Add 1/4 cup hot water and keep aside.
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After some 15 mins mash it roughly as it will be all fluffy and soft.
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Next, mix both poha & potato with all spice powders, carrot, mint, lemon juice and salt.
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After that, divide the mixture into 12 equal sized balls and flatten slightly.
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In a small bowl, take all purpose flour (maida) and add 1/4 cup water.
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Mix well to make a smooth paste. Again add more water to make a watery coating
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Dip the shaped poha patties in it.
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Coat with bread crumbs kept in a plate.
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Repeat to finish all and arrange in a plate.
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Heat a pan with little oil to cover the bottom of pan.
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Shallow fry the cutlets in medium heat, few per batch. Use less oil if desired.
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Alternately you can deep fry too. Its your choice. Flip and cook carefully both the sides to turn golden.
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Repeat to finish all and poha cutlet ready!
Notes
- Do not make maida paste thick as it will be felt distinct while eating.
- Cook potato just right to avoid over cooking. If over cooked, potato retains water which leads to gooey, sticky cutlet mixture.
- Poha also should not be soaked in more water. It will retain water and make the cutlet too soft.
- While coating the cutlet, you can use both hands, one hand to handle wet coat (maida paste), one hand for dry coating (Bread crumbs)
- After each batch, you can wipe of the bread crumbs that is burnt in the pan to avoid it sticking to the next batch.
Step by step method:
- Firstly, boil a potato and mash/ grate it uniformly. I peeled off the skin, of a cleaned potato, cut into 8 and pressure cooked for 7 mins High with 1 cup water in Instant pot. Drain from water, grate or mash roughly yet uniformly.
- Wash poha well to remove impurities. Add 1/4 cup hot water and keep aside.
- After some 15 mins mash it roughly as it will be all fluffy and soft.
- Next, mix both poha & potato with all spice powders, carrot, mint, lemon juice and salt.
- After that, divide the mixture into 12 equal sized balls and flatten slightly.
- In a small bowl, take all purpose flour (maida) and add 1/4 cup water. Mix well to make a smooth paste. Again add more water to make a watery coating.
- Dip the shaped poha patties in it.
- Coat with bread crumbs kept in a plate. Repeat to finish all and arrange in a plate.
- Heat a pan with little oil to cover the bottom of pan. Shallow fry the cutlets in medium heat, few per batch. Use less oil if desired. Alternately you can deep fry too. Its your choice. Flip and cook carefully both the sides to turn golden. Repeat to finish all and poha cutlet ready!
Serve simply with tomato sauce. green chutney also is a nice choice. I can even have it as such.
The post Poha cutlet recipe, No onion no garlic appeared first on Raks Kitchen.
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