Everyone loves a good snack. The ideal snack should be a good one, simple to prepare, and with simple ingredients. It is a winner when it is a little bit healthy too. You have come at the right place in case you are seeking such a snack. We are going to make Simple Poha Cutlet Recipe to-day. This is a crispy golden rice-flattened pattie. It is a snack among the Indians, and everybody adores it.
This recipe of Simple Poha Cutlet is a changer. It can be used on hectic evenings, last minute visitors or even a fun cooking venture with children. These do not require the services of a professional cook. Something really special can be achieved with minimal effort.
Why You Will Love This Simple Poha Cutlet Recipe
First things first before we cook this recipe we want to discuss why this recipe is so good.
- To begin with, it is very simple to prepare. It is not a complex procedure. It does not involve a complex method.
- Second, it is very economical. Poha is the primary ingredient that is quite cheap. It is available in every supermarket.
- Third, these cutlets are universal. As a snack, you can have them with chutney. You may insert them in a burger bun. Even you can take them as a side dish to your meal.
Lastly, they make excellent use of vegetables that were left over. The recipe will make you save on food waste.
You may also read :- Top 5 Quick and Easy Breakfast Ideas for Busy Mornings
Gathering Your Ingredients for Poha Cutlets
Excellent food begins with excellent ingredients. The merits of this quick Simple Poha Cutlet Recipe are the best part of it since you are likely to have most of the ingredients in your kitchen. In this recipe, we shall require two types of ingredients, one to be used as the cutlet mixture and the other one as the coating.
For the Poha Cutlet Mixture
- 1.5 cups Thick Poha (Flattened Rice): Thick poha should be used. It provides the cutlets with a superior quality.
- 1 medium Potato, boiled and mashed: This is used as a binding agent.
- 2 Tablespoons Oil: To cook the spices.
- 1 teaspoon Mustard Seeds (Rai): To add some spice.
- 1 teaspoon Cumin Seeds (Jeera): Provides a warm earthy flavor.
- 1 medium Onion, chopped into tiny pieces: To add sweetness and crunch.
- 1-2 Green Chilies, chopped fine: Add as much spice as you desire.
- 1 inch Ginger, grated: Adds freshness, zest.
- 8-10 Curry Leaves (Kadhi Patta): The leaves have a great fragrance.
- 100g of Mixed Vegetables: (such as peas, carrots, corn): Cut into small pieces to be nutritious and colored.
- 2-tablespoons Roasted Peanuts: Crushed a little, so as to get a good crunch.
- 1 teaspoon Lemon Juice: Added to bring some tanginess.
- 2T Fresh Coriander, chopped: To give it a fresh, herby taste.
- 1 teaspoon Sugar: This is to balance all the flavours.
- Salt to taste
- Oil for shallow frying
For the Coating
- 3-4 tablespoons All-Purpose Flour (Maida) or Wheat Flour.
- ½ cup Water (approximately)
- 1 cup Breadcrumbs or Suji (Semolina), to make the crust crispy.
Step-by-Step: How to Make the Best Poha Cutlet
Now for the main event! These steps are easy to follow and will grant the perfect cutlets every time.
Preparing the Poha for Your Simple Poha Cutlet Recipe
- The first one is in preparing our main ingredient.
- Pour the coarse poha in a colander or sieve.
- Wet under a little running water in a few seconds. Do not soak it.
- Allow all the water to be emptied. The poha is to be soft and not mushy. Set it aside.
Creating the Flavorful Cutlet Mixture
It is here that we create all the wonderful tastes.
- Heat 2 tabs. oil in a pan on medium heat.
- Add the seed mustard and cumin seeds. And crackle and splutter.
- And now, put in the sliced green chilies, grated ginger and curry leaves. Take care, you see they may splatter. Sauté for 30 seconds.
- Add the onions, which are cut into tiny pieces. Cook till they become soft and transparent.
- Then add your combined vegetables. Bake between 2-3 minutes until they become a bit tender.
- Add peanuts, salt and sugar that are roasted. Mix everything well.
- Turn off the heat. At this point, put the rinsed poha and the mashed boiled potato to the pan.
- The lemon juice and fresh coriander should also be added.
Combine all ingredients and mix. Ensure that all the ingredients are mixed properly. The poha will be cooked with the heat of the pan.
Shaping and Coating the Poha Patties
- This part is fun and hands-on.
- Allow the mixture to cool until it can be touched.
- Take a little bit of the mixture. Make a ball of it and roll it into a patty or cutlet shape flattening it between your palms. Prepare all the patties in this way.
- Your coating station is now ready. Add all-purpose flour to a small bow and add water in order to create a thin, smooth paste. It should not be too thick.
- The breadcrumbs or suji should be spread in a separate plate.
- One poha patty at a time, first roll it in the paste of flour.
- Then roll it in the breadcrumbs at once till it is coated thickly.
All the cutlets thus coated should be placed on a plate. They are now ready for frying.
Cooking to Golden Perfection
The last stage is to cook the cutlets to beautiful golden brown.
- Warm up a non-stick frying pan or tawa. Add oil to fry in shallow.
- As soon as the oil becomes hot, put the coated cutlets in the pan. Do not overcrowd the pan.
- Bake on a cooking medium heat for 3-4 minutes on one side until golden and crispy.
- Gently turn them, and cook the other side in another 3-4 minutes.
- When the two are golden-brown and crispy, take them out of the pan.
- Put them on paper towel to dry them off of any additional oil.
Your tasty home made poha cutlets are all ready to be served!
Tips and Tricks for the Perfect Poha Cutlet
Even a small dose of professional help will be effective.
- Use Thick Poha: It is always important to use thick poha in this recipe. The thin poha will get too soft and pasty.
- Do Not Over-Rinse: One should have a quick rinse. We do not wish the poha should get wet.
- Mash Potatoes Well:Make sure that the boiled potatoes are smashed out. this keeps you out of lumps in your cutlets.
- Perfect Binding: when your mixture is too wet you may put 1-2 tablespoons of breadcrumbs or rice flour in it. When it is too dry then the potatoes will tend to stick to it when you begin rolling it.
- Cooking Instructions: To make it healthier, you can air fry poha cutlets at 180 o C in 12-15 minutes and transferring them halfway. It is also possible to pan-fry poha cutlets using little oil.
Serving Your Delicious Poha Cutlets
These cutlets are most versatile things. Here are some serving ideas:
- With green coriander chutney or tamarind date chutney serve them hot.
- They prepare a wonderful poha cutlet either as a breakfast or some light lunch.
- A vegetable poha cutlet burger Place a cutlet in a burger bun with a slice of lettuce and a slice of mayo.
- They feature as a star item in a children tiffin box. Even at room temperature, they are very good.
Storing Your Leftover Cutlets
Have some leftover cutlets? No problem!
- The uncooked cutlets, coated, may be kept in a freezer in an airtight container. Directly fry them when required, in the frozen state.
- Cutlets that are cooked can be kept in the refrigerator not longer than 2 days. Heat them up again in a pan or in an oven so that they become crispy again.
Frequently Asked Questions
Q1: Am I able to make it without potatoes?
A: Yes, you can. Mashed sweet potato, or even breadcrumbs, can be used as a binding component, but potato is the most delicious and has the best texture.
Q2: The cutlets are breaking as I fry them. What should I do?
A: it is too dry a mixture or the binding is weak. Ensure that you have mashed potatoes. Shape the patties by pressing the mix. A pre-frying of the patties in shape can aid in this as well, by taking 15-20 minutes to chill the shaped patties.
Q3: Is it a healthy poha cutlet snack?
A: Absolutely! Simple Poha Cutlet Recipe is lightweight and easy to digest. It is a healthy option by consuming plenty of vegetables and shallow frying or air frying them.
Q4: Is it possible to use suji (semolina) instead of breadcrumbs to coat?
A: Yes, suji works wonderfully. It provides an extremely crispy and gold coating to the cutlets.
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