Poha Cutlet / Poha Vegetable Cutlet
This Poha Cutlet is a healthy and delicious appetizer full of vegetables and pan-fried. It is crispy on the outside, soft on the inside, and full of flavors.
Ingredients
- 1½ cups thick Poha (flattened rice)
- 2 small or 1 large potato boiled (peeled and mashed)
- 1 small carrot, peeled and grated
- ½ green pepper, finely chopped
- ¼ cup cabbage, finely chopped
- 2 tablespoon fresh coriander leaves, finely chopped
- 1 inch ginger, peeled and grated
- 1-2 green chili, finely chopped
- Salt to taste
- ¼ teaspoon turmeric powder
- ½ teaspoon Garam Masala powder
- ½ teaspoon Chaat Masala powder
- A pinch of black pepper powder
- 1 teaspoon sugar (optional)
- 1 teaspoon lime or lemon juice, or to taste
- 3 tablespoon Oil for shallow frying
- 2 tablespoon cornstarch
- 4 tablespoon water
- ¼ cup soft or dry breadcrumbs
Instructions
Making Poha Cutlet Mixture
- Place the Poha into a colander or strainer. Wash them thoroughly under running water until the water runs clear.
- Let the Poha stand for 8-10 minutes until completely drained.
- Boil or steam the potatoes until thoroughly cooked. Take the potatoes into a large mixing bowl. Mash the potatoes when they are still warm. You can mash with a fork or a potato masher.
- To the bowl of mashed potatoes, add Poha, all the vegetables, coriander leaves, salt, ginger, chili, turmeric powder, Garam Masala, Chaat Masala, black pepper powder, sugar, and lime juice.
- Mix everything well and continue mixing with your hand until the mixture comes together like a dough.
- At this point, taste the mixture and adjust the salt, sugar, or lime juice as needed.
- Divide the mixture into 8-12 equal portions, depending on the size of the cutlet you prefer.
- Shape each portion into a round patty.
Shallow-Frying Poha Cutlet
- To make a cornstarch slurry, mix cornstarch and water in a small bowl. In another bowl, take the breadcrumbs.
- Now, dip each cutlet into a cornstarch slurry first. Then place the cutlet into a bowl of breadcrumbs and coat it evenly with breadcrumbs. Prepare all the cutlets this way.
- Heat 2-3 tablespoon of oil in a frying pan. Place the cutlets into the pan, 3-4 at a time, to prevent overcrowding.
- Cook the cutlets on both sides until crispy and golden brown.
- Remove the cutlets from the pan and place them on absorbent paper or a paper towel.
Serving Suggestions
- Serve the Poha Cutlet hot or warm, accompanied by ketchup or your preferred chutney.
- You can serve them with this tomato chutney or this coriander chutney.
- Serve the Poha Vegetable Cutlet for breakfast, afternoon snack, after-school snack, or as an appetizer at a party or get-together.
- You can also use these cutlets to make sandwiches. Place the cutlet between the slices of bread with chutney and other veggies. It will make a wholesome lunch or meal.
Storing and Reheating The Cutlets
- Poha cutlet is best served hot or warm. It will become soft upon keeping for longer. But if you have leftovers, place the cutlets in an airtight container and refrigerate for up to two days.
- Reheat the cutlets in the frying pan with very little oil on low heat until hot. If you have an air fryer, you can also reheat the poha cutlet in it until it's crispy and hot again.
Notes
- Poha: Use only thick Poha, and do not substitute with the thin variety.
- Vegetables: Add a few or more veggies of your choice.
- Potatoes: Alternatively, you can use a small raw banana, boiled, peeled, and mashed, as a substitute for potatoes.
- Spices: Add green chilies and Garam Masala to taste.
- Breadcrumbs: Adding breadcrumbs to the coating enhances the crispiness of the cutlet. However, you can skip the step of the cornstarch slurry and breadcrumbs. Instead, shallow-fry the cutlet without a breadcrumb coating.
Nutrition (Approximate Values)
Calories : 150kcalCarbohydrates : 23gProtein : 3gFat : 6gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 3gTrans Fat : 1gSodium : 67mgPotassium : 271mgFiber : 3gSugar : 5gVitamin A : 1305IUVitamin C : 19mgCalcium : 11mgIron : 4mg
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