Poha Veg Cutlet – a delicious and healthy Indian snack / starter made with poha (flattened rice) and mixed vegetables.
Cooking Time: 30 minutes
Serving: 2 to 4 ( yields 8 to 10 medium size cutlets )
|Poha (Flattened rice)||1 cup|
|Onion (medium size)||1|
|Mixed vegetables /chopped – (Carrot, Beans, peas, potato, cauliflower)||1 cup|
|Turmeric powder||1/2 teaspoon|
|Kashmiri red chilli powder||1/2 to 1 teaspoon (adjust to your taste)|
|Garam masala powder||1/2 teaspoon|
|Chaat masala||1/2 teaspoon|
|Corn flour||2 tablespoon|
|Bread crumbs||2 to 3 tablespoon|
|Oil||1 to 11/2 tablespoon|
Step by Step Instructions:
- Soak 1 cup thick size poha in water (about 1/2 to 1 cup) for about 20 minutes. After 20 minutes, the poha would have absorbed all the water.
- Finely chop the onion, green chillies, ginger and garlic.
- Chop the vegetables – beans & carrot into small cubes. If you are using cauliflower, cut the stem off and separate few small florets. Boil 2 medium size potatoes and peel the skin. Mash it and keep it aside. Apart from these vegetables, I have also added frozen peas in my recipe.
- In a pan, add 1 to 2 tablespoon oil, add chopped onion and saute until it is transparent.
- Add chopped green chillies, ginger and garlic. Stir and cook the contents until the raw smell goes away.
- Add the chopped vegetables one by one except the boiled potatoes. Mix well and add little bit of water to cook the vegetables. Close with a lid. Once the vegetables are well cooked, add the boiled and mashed potato and mix well. Add salt. Cook until there is no moisture.
- Add turmeric powder, chilli powder, garam masala and chaat masala powders. Mix well. Check to see if the spice level is ok. If you need more spice, add little bit more of kashmiri red chilli powder. Mash the contents using a masher.
- Now add the poha to the vegetable masala. Mix well and cook for 1 to 2 minutes. Mash the contents again until the contents look like a crumbled mass.
- Cool the contents.
- Take small portion of the poha vegetable masala, make a medium size ball and flatten it using your palms. Repeat this for the rest of the contents. The above measurement gives approximately 8 to 10 patties.
- In a wide plate or bowl, add 2 tablespoon corn flour, add little water to make a thick paste. In another plate place 2 tablespoons of bread crumbs.
- Take the flattened patties one by one and dip it in the corn flour slurry and then place it on the bowl with bread crumbs. See that the patties are coated with bread crumbs on both sides. Arrange all the patties coated with bread crumbs in a plate and refrigerate this for half an hour. Keeping the patties in the refrigerator will help them hold on to the shape without breaking.
- In a wide pan, pour 2 to 3 tablespoon oil for shallow frying. Arrange the patties in batches and shallow fry in low to medium heat until golden brown. Use a spatula to flip sides. See that both the sides of the poha veg cutlets are evenly cooked.
- Serve these delicious Poha veg cutlets with tomato ketchup or green chutney.
Check out my other snacks / starter recipes:
- Khaman Dhokla
- Paneer Tikka
- Palak Paneer Bites / Spinach-Indian Cottage Cheeses Bites
- Sabudana Vada / Sago Vada
- Rajma Cutlet / Red Kidney Bean Patties
- Chilli Paneer
- Masal Vada / Channa Dhal Vada
- Goli Baje / Mangalore Bajji
- Aval Pori & Nuts Mixture / Puffed Rice & Nuts Mixture
- Crispy Honey Chilli Cauliflower
- Hara Bhara Kebab