Poha, or flattened rice, is an important part of the Indian cuisine. It is affordable, quick-cooking, and very economical. With proper storage, poha can last up to several months. Although poha is popularly used for breakfast porridges, this ingredient is very versatile. It can be used to make crepes, pancakes, rice cakes, puddings, sweet and savory fritters, dumplings, stir-fry dishes, and even to thicken gravies and sauces. Poha is also very nutritious. It is lactose-free, heart healthy, fat-free, rich in fiber, and easily digestible. It is also a great source of iron, vitamin B, carbohydrates, and protein.
Today, we are using poha to make savory vegetable cutlets which are perfect as a snack. Soaked poha is mixed with vegetables, herbs, and spices to make the dough. It is then formed into cutlets or patties, then shallow-fried.
• 2 cups of thick poha
• 1 cup of water
• 2 medium boiled potatoes, mashed
• ¼ cup of blanched spinach, chopped
• 80 grams of grated paneer
• 1 medium carrot, grated
• 1 small green chili, chopped
• 1-inch ginger, chopped
• 40 grams of chopped fresh cilantro leaves
• 60 grams of roasted peanuts, crushed
• 1 tbsp chaat masala
• ½ tsp garam masala
• ¼ cup of breadcrumbs
• 1 tsp salt
• 1 tsp lemon juice
• ¼ cup of oil
This recipe takes about 45 minutes to make. Serves 20 poha cutlets.
Wash poha thoroughly under running water, then drain well.
Put poha in a bowl, then pour in 1 cup of water.
Let poha soak in water for 15 minutes.
Put potatoes, spinach, chopped, paneer, carrot, green chili, ginger, cilantro, peanuts, chaat masala, garam masala, breadcrumbs, and salt in a large mixing bowl.
Using clean hands mix, all the ingredients together.
Add lemon juice and knead the dough.
Take about 1 1/2 tbsp of the poha mixture and form it into a cutlet or patty.
Repeat this process for the rest of the poha mixture.
Heat oil in a frying pan over medium heat.
Fry poha cutlets in batches for about 2 to 3 minutes on each side or until golden brown.
Place fried poha cutlets on a plate lined with paper towel to drain excess oil.
Sprinkle some chaat masala on poha cutlets before serving.
Ideas And Tips:
• You can add corn kernels, chopped bell peppers, onions or mashed chickpeas to the poha mixture.
• You may substitute potatoes with sweet potatoes.
• You can stuff the paneer in the center of the cutlet instead of mixing it in the dough.
• You can also cook the poha cutlets in the oven. Coat the cutlets with oil, then place them on a baking sheet. Bake in the oven at 350°F for 3 to 5 minutes on each side or until golden brown.
images – https://www.youtube.com/watch?v=jVvNWlledck