Crispy Poha Cutlets
Indian · Organized from the video by Rajshri Food
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Ingredients
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Steps
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- 1
Rinse 2 cups of Flattened Rice (Poha) nicely and let the water drain completely.
- 2
Transfer the drained Poha to a larger bowl and smash it with your hands until it binds well.
- 3
Add 3 boiled, peeled & mashed potatoes, 1 tbsp chopped garlic, 1 tbsp chopped ginger, ½ chopped capsicum, grated carrot, 1 cup frozen peas, and chopped coriander leaves to the bowl. Mix well.
- 4
Add 2 tbsp rice flour, salt, red chilli powder, 2 tsp coriander seeds powder, ½ tsp black pepper powder, 1 tsp cumin seeds powder, smeared 1 tsp raw mango powder, and ½ tsp carom seeds. Mix everything together.
- 5
Add the remaining ½ chopped onion to the mixture and mix one final time to combine all ingredients.
- 6
Prepare a slurry by mixing 2 tbsp all-purpose flour with water as required until it reaches a smooth consistency.
💡 You can also use wheat flour or corn flour for the slurry.
- 7
Shape the mixture into cutlets or cylindrical shapes. Dip each shaped cutlet into the slurry, then roll it in bread crumbs to coat.
- 8
Heat oil in a pan. Fry the cutlets in the hot oil, flipping them occasionally until they reach a crispy golden color.
- 9
Remove the crispy golden cutlets from the oil and serve hot.
Tips
- The Poha itself helps bind the mixture together.
- You can adjust the quantity of vegetables to your liking.
- For the slurry, you can substitute all-purpose flour with wheat flour or corn flour.
- Cutlets can be shaped as flat patties or cylindrical rolls.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Rajshri Food on YouTube