Vegetable Poha Cutletsby Leena Kohli (@leenakohli)
Vegetable Poha Cutlet is a tasty dish that is perfect for breakfast, brunch, or a teatime snack. Made with flattened rice, also known as poha, this cutlet is crispy on the outside and soft on the inside. It is loaded with vegetables like carrots, peas, and potatoes, which add a nutritious touch to the dish. The cheese in the cutlet gives it a rich and creamy texture that makes it irresistible. This dish is perfect for those who are looking for a healthy and tasty snack option. It is easy to make and can be served with a variety of chutneys or sauces. Whether you are a vegetarian or not, this dish is a hit! So, next time you want to impress your guests, try making Vegetable Poha Cutlet.
Wash and rinse the poha in a colander. Let it sit for 5 minutes to drain excess water.
In a mixing bowl, grate or mash the boiled potatoes.
Add the drained poha, carrot, bell pepper, corn kernels, rice flour, grated cheese, chopped coriander leaves, black pepper powder, cumin powder, garam masala, amchur powder, red chilli flakes and salt.
Mix everything well to form a uniform mixture. Adjust seasoning if needed.
Shaping & Coating the Cutlets
In a small bowl, prepare the slurry by mixing cornflour and water until smooth.
Take a small portion of the cutlet mixture and shape it into a round or oval cutlet. Repeat this for the remaining mixture.
Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs. Refrigerate them for 8-10 minutes to firm up.
Cooking the Cutlets
Heat vegetable oil in a pan over medium heat.
Once the oil is hot, place the coated cutlets carefully into the pan. Shallow fry until they turn golden brown and crispy on both sides.
Remove the cutlets from the pan and place them on a paper towel-lined plate to remove excess oil.
Serve the vegetable poha cutlets hot, with your favourite dip or chutney.
Tips & Tricks
Chilling the cutlets helps them hold their shape better while frying.
Adjust the spice levels according to your taste preferences.