breakfast, Recipe, Snacks

Poha Cutlets

Posted by foodheartmagic on

Got bored of eating your regular poha? Then try this easy and simple way of making crunchy poha cutlets for snacks or even for breakfast without wasting too much time in the kitchen.

The main ingredient in this recipe is poha or flattened rice. We all know, from poha, one can make various recipes for breakfast as well as snacks. Here, I have used poha along with vegetables like carrot and capsicum to make these tasty cutlets. You can incorporate other veggies of your choice.

Poha cutlets is an ideal dish for any party as a starter or for kid’s evening snack. Poha/beaten rice is a good source of natural carbohydrates and iron. It is also good for diabetes. The addition of vegetables make these cutlets crunchy and even more nutritious.

These cutlets taste best with fresh mint chutney, coconut chutney or tomato ketchup when served hot. So try them and enjoy.

Ingredients

  • 2 cups poha or flattened rice (washed and drained)
  • 1 large onion finely chopped
  • 1/4 th cup carrot grated
  • 1/4 th cup capsicum finely chopped
  • curry leaves shredded
  • 2 green chillies finely chopped
  • coriander leaves finely chopped
  • 2-3 tbsp peanuts roasted and crushed
  • 2-3 tbsp lemon juice
  • 1/4 th cup fresh grated coconut
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/4 th cup besan/gram flour
  • salt and sugar to taste
  • oil for deep frying

Method

Wash the poha in enough water, drain and keep aside.

Finely chop onion, capsicum, green chillies, curry leaves and coriander leaves.

Grate carrot and coconut.

Dry roast peanuts. Discard the skin and lightly crush them.

Now, take soaked poha in a bowl, add onion, capsicum, green chillies, curry leaves, coriander leaves, carrot, coconut and crushed peanuts. Then add turmeric powder, red chilli powder, salt, sugar and lemon juice. Mix everything.

Finally add besan and mix all the ingredients until well combined. Taste the mixture and adjust the seasoning.

Take a generous portion of the mixture and roll it in cylindrical shape or any other shape of your choice. Moisture from veggies helps in binding the mixture…if you feel, sprinkle little water. Prepare rest of the cutlets in the same way.

Heat oil in a kadhai/deep pan and deep fry cutlets on a medium flame till crispy and golden brown from all sides.

Serve Poha Cutlets hot with green mint chutney.

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