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Poha (Fatten Rice) cutlet

Serving: 4-5
Preparation time: 10 minutes.
Boiling potato time: 10 minutes.
Frying onion time: 10-12 minutes.
Making raw cutlet time: 10 minutes.
Frying time: 4-5 minutes (each batch)

Today I would like to share a memorable moments over tasty food “Poha Cutlet”; which I prepared on a rainy day in Mumbai.

Beautifully goes with the sound of rain and the cool, damp atmosphere, offering a delicious treat amid the downpour.

A perfect way to warm up and enjoy the weather with friends gathering.

I arranged the platter of poha cutlets paired with roasted peanut bhel, enhanced with vibrant red and yellow bell peppers and onion.

Its appearance was so beautiful, our friends started taking pictures.

The innovative Poha cutlet is a delightful dish, that transforms the humble poha (flattened rice) into crispy, flavourful patties.

These cutlets are made by combining soaked poha with boiled potatoes and variety of spices, herb and vegetables like carrots and bell pepper.

The mixture is then shaped into heart shaped patties, deep-fried until golden brown and crisp. The result is a snack that’s not only delicious but also filling and versatile.

Poha cutlets can be served with chutneys, ketchup, or any dip of your choice, making them perfect as an evening snack, or even as a party appetizer.

Ingredients:

Poha(Flatten Rice): 100 gm.
Potato: 200 gm.
Carrot: 1-2 no.
Onion: 3 no.( for deep frying)
Red bell pepper: 1/2 no.
Yellow bell pepper:1/2 no.
Ginger: 2” piece
Coriander leaves: 50 gm.
Green chilies: 2-3 no.
Corn Flour: 2 tablespoon .
Poppy seeds: 2 tablespoon
Salt: 1 teaspoon ( as per taste)
Garam masala: 1/2 teaspoon
coriander powder: 1 teaspoon
Cooking oil: for frying
Maida (all purpose flour): 2 tablespoon
semolina (rava/sooji): 3-4 tablespoon

Preparation:

Rinse poha 2-3 times, keep aside for 10-15 minutes.
Chop onion longitudinally, deep fry on high flame for 3-4 minutes or until get golden in colour, take out, keep aside for later use.
Chop ginger, green coriander, bell pepper and green chilli, keep aside.
Grate carrot, keep aside.
Boil and grate potato, keep aside.
Take a bowl, put Maida and a pinch of salt, make smooth batter, and keep aside.

Method:

Take a mixing bowl; put soaked poha, chopped coriander, grated potato, carrot, chopped bell peppers, green chilli, ginger, fried onion, all powder masala, corn flour and salt.
Mix properly, now cutlet dough is ready to shape; divide this dough into 12-15 parts to make lemon size ball (apply some oil on your palm), give shape of heart or round shape with help of mould or press with palm to get shape as shown in photo, now raw cutlet is ready to fry. Keep aside.

Method: For frying cutlet:

Take fry pan, put oil. Let oil to smoke. Pour a drop of dough into the oil, if dough comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
After getting right temperature of oil, dip the prepared cutlet into batter, roll this into semolina (rava), deep fry all cutlets to high flame till golden brown. Take out the fried cutlet into the serving dish.
“Poha (Fatten Rice) cutlet” is ready to be served at tea time.