POHA CUTLET

 

 

Whenever it was snack time, my family members  would vouch for medhu vada, bajji, masala vada, or even ambode. But I could never resist my own penchant for samosa, cutlet, or kachori. Some days they had their way, while on others my choice prevailed and soon they too relished my favorites.

Today, I was in the mood for something crispy, so I settled on this easy cutlet recipe. You can make it more nutritious by incorporating boiled vegetables. I usually prefer the shallow-fried method, though you can also deep-fry them for extra crunch. If you choose to deep-fry, just dip the patties in a light slurry of gram flour or cornflour before frying.

Unlike the usual cutlets, this one feels light on the stomach, as I’ve used flattened rice (poha) in the mixture. 

 

 INGREDIENTS :

 

FLATTENED RICE /POHA--2 CUPS

BOILED POTATO- 2 NOS

CHOPPED ONIONS- 2 NOS

GINGER GARLIC PASTE- 1 TSP

GARAM MASALA- 1 TSP

CHILLI POWDER- 3/4 TSP

SALT TO TASTE  

GRAM FLOUR- 1 TBSP 

OIL FOR FRYING 

 

 

PROCEDURE :

 

1. Wash,rinse and soak poha in water till it softens. Steam potatoes and remove the peel and mash it and keep it aside.

 

2.In a pan dry roast gram flour till nice aroma emanates.Take care not to burn the flour.

 

3.In a wide bowl take softened poha,mashed potatoes,salt,garam masala,chilli powder,onions,ginger garlic paste.  

 

4. Knead all the ingredients to a tight dough and divide into equal balls.Apply some oil on your palm and flatten the balls.

 

5.Smear oil  on the skill and heat it.Now place the patties on it and fry in medium heat.

 

6.Drizzle oil on the surface and sides of the patties  and roast till it turns golden brown on both the sides.

 

7.Dish out the cooked cutlets and serve with ketchup or sauce.