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Vegetable Poha Cutlets  recipe

Vegetable Poha Cutlets

by Leena Kohli (@leenakohli)
5.0
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From 2 ratings
Prep Time
20min
Cook Time
20min
Total Time
40min
IndianBreakfastAppetiserSnackVegetarian

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...

Ingredients

6 Servings
(1 serving = 2 pieces)

For Cutlets

  • 2cup
    Poha (Flattened Rice)
  • 2
    medium-sized Potatoes (boiled)
  • 1/3cup
    grated Carrots
  • 1/3cup
    chopped Bell peppers
  • 1/3cup
    boiled Corn kernels
  • 3/4cup
    grated Cheese/Mozzarella (optional)
  • 2tbsp
    Rice Powder
  • 2sprig
    Coriander leaves (finely chopped)
  • 1/2tbsp
    Black Pepper Powder
  • 1/2tbsp
    Cumin Powder
  • 1/2tsp
    Garam Masala
  • 1tsp
    Amchur (Dry Mango Powder)
  • 1/2tbsp
    Red Chilli Flakes
  • Salt to taste
  • 1/2cup
    Vegetable Oil (as required) for shallow frying

For Slurry

  • 2tbsp
    Cornflour
  • 3tbsp
    Water

For Coating

  • 1/2cup
    Bread Crumbs

Method

  1. Wash and rinse the poha in a colander. Let it sit for 5 minutes to drain excess water.

    Step 1.1: Wash and rinse the poha in a colander
  2. In a mixing bowl, grate or mash the boiled potatoes.

    Step 1.1: In a mixing bowl, grate or mash the boiled potatoes
  3. 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.

    Step 1.1: 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
    Step 1.2: 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
  4. Mix everything well to form a uniform mixture. Adjust seasoning if needed.

    Step 1.1: Mix everything well to form a uniform mixture

Shaping & Coating the Cutlets

  1. In a small bowl, prepare the slurry by mixing cornflour and water until smooth.

    Step 2.1: In a small bowl, prepare the slurry by mixing cornflour and water until smooth
  2. Take a small portion of the cutlet mixture and shape it into a round or oval cutlet. Repeat this for the remaining mixture.

    Step 2.1: Take a small portion of the cutlet mixture and shape it into a round or oval cutlet
  3. Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs. Refrigerate them for 8-10 minutes to firm up.

    Step 2.1: Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs
    Step 2.2: Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs
    Step 2.3: Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs

Cooking the Cutlets

  1. Heat vegetable oil in a pan over medium heat.

  2. 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.

    Step 3.1: Once the oil is hot, place the coated cutlets carefully into the pan
    Step 3.2: Once the oil is hot, place the coated cutlets carefully into the pan
  3. Remove the cutlets from the pan and place them on a paper towel-lined plate to remove excess oil.

  4. Serve the vegetable poha cutlets hot, with your favourite dip or chutney.

    Step 3.1: Serve the vegetable poha cutlets hot, with your favourite dip or chutney
  5. Enjoy!

Tips & Tricks

  1. Chilling the cutlets helps them hold their shape better while frying.

  2. Adjust the spice levels according to your taste preferences.

Reviews

5.0
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From 2 ratings
a

aishapatel

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e

el1995

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Recipe by

Leena Kohli

(@leenakohli)

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