Poha cutlet recipe with step-by-step pictures – That is a simple and attractive snack recipe of combine veg poha cutlet or poha tikkis. These cutlets or tikkis make for a brilliant yummy appetizer in your events and get-togethers. A vegan recipe.
Poha or flattened rice is an ingredient that can be utilized in some ways. From poha varied recipes might be made for breakfast in addition to snacks. Making cutlets with them is a novel approach of utilizing them.
I’ve used potato as a binding agent on this recipe of Poha Cutlet. Since I additionally needed to make these cutlets nutritious and healthful, I added some greens to it. I’ve used finely chopped carrots and blanched French beans. The veggies additionally add a crunch and texture in these poha tikkis. Even the sesame seeds added to it, provides to the crunch issue.
For a very easy texture, you possibly can both prepare dinner the carrots or grate them. You can even add your alternative of grated or cooked veggies or you possibly can skip the veggies if you would like.
Tip – if utilizing inexperienced peas, then prepare dinner potato and peas collectively.
These poha cutlet style finest when they’re served sizzling or heat. You possibly can pair these poha tikki with mint chutney, coconut chutney or tomato ketchup.
Step-by-Step Information
The best way to make Poha Cutlet
1. Take 1 cup of thick poha and rinse it a few times. Then in a bowl soak the poha in water nearly overlaying them for 3 to 4 minutes.
2. Then utilizing a strainer, drain all of the water from the poha. The poha ought to get softened properly however there must be no water in them. So use a strainer to empty all of the water.
3. Steam or boil 1 giant potato in a stovetop stress cooker or steamer until the potatoes are softened and cooked very well. Then peel the potato when nonetheless heat.
4. Mash very properly with a fork or along with your fingers.
Making poha cutlet combination
5. Then add the next components:
- ¼ cup finely chopped or grated carrots
- 4 to five blanched french beans (finely chopped) or ¼ cup steamed or boiled inexperienced peas
- ¼ cup finely chopped onions
- 1 tablespoon chopped coriander leaves
- ½ teaspoon ginger-garlic paste
French beans must be blanched earlier than you add them to the cutlets. If utilizing inexperienced peas, then steam the inexperienced peas with the potato. If chopping carrots, then do chop them finely or else it turns into troublesome to form the cutlets.
6. Add the poha.
7. Now add the next components:
- ¼ teaspoon turmeric powder
- ¼ teaspoon pink chili powder
- ¼ to ½ teaspoon garam masala powder
- ½ teaspoon dry mango powder
- 1 teaspoon white sesame seeds
- a pinch of sugar (non-compulsory)
- salt as per style.
Be aware that As an alternative of dry mango powder, you possibly can add ½ teaspoon of lemon juice.
8. Combine all the things very properly. Test the style and add extra salt or spices if required.
Making poha cutlet
9. Form into small cutlets or tikki.
10. Warmth a tawa or griddle. Add 3 tablespoons of oil and let the oil grow to be sizzling. Place the poha cutlet on the tawa.
11. When one facet is calmly golden and crisp, flip them over utilizing a spatula.
12. Flip them once more when the second facet is calmly golden and crisp.
13. Flip them a few occasions extra and pan fry until the tops have grow to be golden. The onions may also brown and that’s the indication that the poha cutlet has cooked. Do fry them on a low to medium warmth.
14. Place the pan fried poha cutlet on kitchen paper towels to take away extra oil.
16. Serve poha cutlet sizzling with coriander chutney or mint chutney or coconut chutney or tomato ketchup or any inexperienced chutney of your alternative.
Few extra snacks recipes for you!
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Poha Cutlet
That is a simple and attractive snack recipe of poha cutlet made with poha, potatoes, french beans, carrots, herbs and spices.
Prep Time 20 minutes
Prepare dinner Time 20 minutes
Whole Time 40 minutes
Stop your display from going darkish whereas making the recipe
preparation for poha cutlet
Take 1 cup thick poha and rinse it a few times.
Then soak the poha in water nearly overlaying them for 3 to 4 minutes.
Then utilizing a strainer, drain all of the water from the poha.
The poha ought to get softened properly however there must be no water in them. So use a strainer to empty all of the water.
making poha cutlet combination
Steam or boil 1 giant potato in a stress cooker or steamer until the potatoes is softened and cooked very well. Then peel the potato when nonetheless heat.
Mash very properly with a fork or along with your fingers.
Add veggies – 1/4 cup finely chopped or grated carrots, 4 to five blanched french beans (finely chopped), 1/4 cup finely chopped onion, 1 tablespoon chopped coriander leaves, 1/2 teaspoon ginger-garlic paste.
French beans have to blanched earlier than you add them to the cutlets.
Add the poha.
Now add 1/4 teaspoon turmeric powder, 1/4 teaspoon pink chili powder, 1/4 to 1/2 teaspoon garam masala powder, 1/2 teaspoon dry mango powder, 1 teaspoon white sesame seeds, a pinch of sugar (non-compulsory) and salt as per style.
Combine all the things very properly. Test the style and add extra salt or spices if required.
Form into small cutlets.
frying poha cutlet
Warmth a tawa or griddle. Add 3 tablespoons oil and let the oil grow to be sizzling. Place the poha cutlet on the tawa.
When one facet is calmly golden and crisp, flip them over.
Flip them once more when the second facet is calmly golden and crisp.
Flip them a few occasions extra and pan fry until the tops have grow to be golden. The onions may also brown and thats the indication that the cutlet has cooked. Do fry them on a low to medium flame.
Place the pan fried poha cutlet on kitchen paper towels.
Serve poha cutlet sizzling with coriander chutney, coconut chutney or tomato ketchup.
- Dry mango powder – 1/2 teaspoon lemon juice or add as per style.
- White poha – pink poha.
- As an alternative of 4 to five blanched french beans, you possibly can add 1/4 cup steamed or boiled inexperienced peas. if utilizing inexperienced peas, then steam the inexperienced peas with the potato.
This Poha Cutlet publish from the weblog archives first printed in August has been up to date and republished on December 2022.
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