Poha cutlet recipe
POHA CUTLET / FLATTENED RICE CUTLET
INGREDIENTS
- Poha – 1 cup
- Fresh Bread slices – 3
- Mashed potato – ½ cup
- Rice flour – 2 tbsp
- Ginger + Garlic + Green chilli paste – 1 tbsp
- Chaat masala – 1 tsp
- Garam masala – ½ tsp
- Finely chopped onions – 1 small
- Finely chopped coriander leaves – 2 tbsp
- Salt as per taste
- Oil for deep frying or shallow frying
- Corn flour – 2 tbsp
- Bread crumbs.
PREPARATION
- Wash and soak the poha in ½ cup water for 5 mins. Once soaked drain excess water if any.
- Blend the bread into pwdr.
- Fry the ginger + garlic + chilli paste in ½ tsp oil till the raw smell leaves.
- Make a thin watery solution by mixing cornflour with water
METHOD
Take the soaked poha potato + bread pwdr + onion + fried ginger garlic chilli paste + salt + chaat masala + garam masala + coriander leaves + rice flour in a big plate.
Mix with clean hands and knead it into dough.
Divide it into equal portions.
Roll it into balls and flatten them like tikkis.
Dip it in cornflour solution and roll it bread crumbs.
If time permits you can it some time or fry it directly.
Either deep fry or shallow fry till golden brown and crispy.
Serve hot with green chutney, tamarind chutney or any sauce or ketchup.
NOTES
- Instead of mashed potato I have used left over potato and green peas sabji.i just mashed them a bit.
- Instead of bread crumbs, you can coat it with rava.
- You can add masalas of your choice.
- Deep fried ones taste better than shallow fried.
- Its ok if you don’t coat with bread crumbs ,you can directly fry it.the tikkis can be refrigerated for 2 days without frying. You can store and fry it when ever required.
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