Today’s recipe ‘Poha Cutlet’ is an interesting variation of usual cutlets. It uses ‘Poha’ as one of the main ingredients and gives a deliciously different flavour from the usual taste. It can be used both as an evening snack or an appetizer. You can either shallow fry with little oil or you can use an air fryer for a healthier cooking. The ingredients are easily available and the cooking method is quite straightforward. Optionally, you can also add other vegetables of your choice like peas, beans, corn etc. So here it goes…
Ingredients:
- 1 Cup- Thick Poha
- Medium sized boiled and mashed potatoes (Aloo)
- ½ Cup- Finely chopped onion (Barik Kati Hui Pyaz)
- ¼ Cup- Finely chopped capsicum (Barik Kati Hui Shimla Mirch)
- ¼ Cup- Grated carrots (Kisi Hui Gajar)
- ½ Cup- Finely chopped coriander leaves (Hara Dhaniya)
- 1 tablespoons- Garlic and ginger paste (Adrak- lehsun paste)
- 2- Chopped green chillies ( Barik Kati Hui Hari Mirch)
- 1 teaspoon- Cumin seeds (Jeera)
- 1 teaspoon- Red chilli powder ( Lal Mirch powder)
- ¼ teaspoon- Turmeric powder (Haldi)
- 1 teaspoon- Coriander powder (Dhaniya powder)
- 1 teaspoon- Cumin powder (Jeera powder)
- ½ teaspoon- Black pepper powder (Kali Mirch powder)
- 1 teaspoons- Black salt (Kala Namak)
- 2 teaspoons- Chat masala
- ½ Cup- Breadcrumbs
- 1½ tablespoons- Oil
- Salt (as per taste)
Method :
- Wash poha two to three times with clean water. Leave it in water for a minute and then drain excess water and keep it aside for 5 minutes. After this process poha will become very soft.
- Take a big bowl, add soaked poha, mashed potatoes, finely chopped onion, capsicum, grated carrots, chopped coriander leaves, chopped green chillies, garlic-ginger paste, red chilli powder, cumin powder, coriander powder, chat masala, black pepper, black salt, turmeric powder and salt.
- Mix everything altogether very well. Taste the mix; you can add more salt and spices as per your taste.
- Take a small portion of a mix and give it a shape as you want.
- Coat your cutlets with breadcrumbs.
Now, you are ready to fry your cutlets. You can either shallow fry it or use an air fryer. Process for both frying methods are given below:
1 – Using pan or griddle:
- Take a pan or griddle, brush it with some oil and let it heat.
- Place the poha cutlets on the pan or griddle, cook for 2-3 minutes on the low Medium flame.
- Brush some oil on the cutlets and flip the cutlets upside-down once they turn slightly golden, repeat the process until it cooks completely (becomes golden brown and crispy) from both the sides
- Once cooked, take the cutlets out on a kitchen paper towels/absorbent paper.
- Serve poha cutlet hot with mint-coriander chutney or tomato ketchup.
- Refer pictures in top strip of below picture (Poha Cutlets – Frying Methods) for reference.
2 – Using air-fryer:
- Brush oil on each side of breadcrumbs coated cutlets and place them in air-fryer.
- Set air-fryer at 320°F (160°C) for 10 minutes.
- Once fried open it and flip the cutlets and again fry them for 8 more minutes at the same temperature.
- Serve poha cutlet hot with mint-coriander chutney or tomato ketchup.
- Refer pictures in bottom strip of above picture (Poha Cutlets – Frying Methods) for reference.
Please post your experience or any feedback in comments section. Thanks.
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