This vegetable poha cutlet recipe offers a delightful twist on the classic cutlet. It features a blend of soaked poha, mashed potatoes, and vibrant fresh vegetables. The mixture is shaped into patties, rolled in breadcrumbs, and shallow-fried until they’re golden and crispy on the outside while remaining soft and delicious on the inside. They are easy to prepare, perfect for evening tea, kids’ lunch boxes or even as patties for burgers and sandwiches.
Take poha in a bowl and rinse it gently under running water twice. Then add enough water to soak it for about 5 minutes. Drain all the water completely and gently press the poha with your fingers. It should feel soft, moist and easy to mash without turning soggy.
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Step 2: Prepare the cutlet mixture
Transfer the soaked poha to a large mixing bowl. Add mashed potatoes, chopped onion, boiled peas and grated carrot. Sprinkle in turmeric powder, red chilli powder, garam masala, chaat masala and salt. Add ginger garlic paste and finely chopped coriander leaves. Mix everything well until the mixture is evenly combined and holds together when pressed. If the mixture feels dry, sprinkle a little water and mix again.
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Step 3: Shape the cutlets
Take lemon-sized portions of the mixture and flatten them gently to form round discs. Keep them aside on a plate.
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Step 4: Make the slurry
In a small bowl, add cornflour and a pinch of salt. Gradually pour in water while stirring continuously to avoid lumps. Mix until you get a smooth, free-flowing paste that lightly coats the back of a spoon.
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Step 5: Coat the cutlets
Dip each cutlet into the cornflour slurry, then roll it in breadcrumbs until evenly coated.
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Step 6: Pan fry until crisp
Heat oil in a pan over medium heat and place the cutlets gently. Fry in batches, flipping carefully, until both sides turn golden and crisp. Remove and place on absorbent paper to drain excess oil. Serve hot for the best taste and texture.
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Indian
Easy
Appetizer
