How to make Poha Cutlets -
Poha and potatoes, mixed with onion and other spices, shaped into cutlets and deep-fried will be a sure hit.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Pressed Rice, Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Poha Cutlets checkout Kanda Poha, Poha Balls, Khatta Meetha Chiwda, Chuara Matar . You can also find more Snacks and Starters recipes like Kachori Chaat Malai Chicken Tikka Talela Bangda Mixed Vegetable Tikki
Poha Cutlets Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Poha Cutlets Recipe
Pressed Rice 1 cup
Potatoes
Potatoes boiled and mashed 3 medium
Oil 2 tablespoons + to deep fry
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Onion finely chopped 1 medium
Refined flour (maida) 2 tablespoons
Red chilli powder 1 teaspoon
Green chillies finely chopped 2
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh coriander leaves finely chopped 2 tablespoons
Cashewnuts chopped 10
Lemon juice 1 tablespoon
Method
Step 1
Soak the poha for five minutes. Heat oil in a pan. Add cumin seeds, mustard seeds, chopped onion, two tablespoons of refined flour and roast for two to three minutes.
Step 2
Add red chilli powder, chopped green chillies, turmeric powder, stir and mix well.
Step 3
Remove from heat and transfer the mixture into a bowl. Add soaked poha, mashed potatoes, salt, chopped coriander leaves, chopped cashewnuts and lemon juice. Mix well.
Step 4
Divide the mixture into eight to twelve equal portions and shape each into a cutlet. Heat sufficient oil in a kadai and deep fry the cutlets till golden.
Step 5
Drain onto an absorbent paper and serve hot with green chutney.
Nutrition Info
Calories : 1407 Kcal
Carbohydrates : 175.7 gm
Protein : 16.6 gm
Fat : 71.1 gm
Other : Zinc- 2.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
