Poha or flattened rice is one other ingredient, which has innumerable makes use of in Indian delicacies. A lot that it isn’t simply the identify given to a type of rice, but in addition an entire dish referred to as as Kanda Poha in Maharashtrian delicacies. Nevertheless, on this put up, I’ve shared a very simple and engaging North India type snack made with poha, blended veggies and spices – the Poha Cutlet. This may be known as poha tikki and can be a vegan-friendly recipe. These cutlets or tikkis of flattened rice additionally make for a brilliant yummy appetizer in your events and get-togethers.
About Poha Cutlet
Poha a.ok.a flattened rice, overwhelmed rice or parched rice is made by first parboiling after which flattening the rice grains. This ends in skinny, crisp and dry rice flakes that may be simply damaged or crumbled.
It’s a tremendous widespread ingredient that’s utilized in some ways all through the size and breadth of India. With it, varied recipes might be made for snacks and breakfast. This Poha Cutlet is a novel method of utilizing flattened rice.
Since using poha is sort of numerous in our nation, there are additionally many regional names given to it. As an illustration, poha is ‘aval’ in Malayalam and Tamil, ‘chira’ in Bengali, ‘avalakki’ in Kannada, ‘paunva’ in Gujarati and so forth. On this recipe of Poha Cutlet, I’ve primarily used components which are standard within the delicacies of North India.
There are 2 forms of poha out there within the markets – one which is papery skinny and the opposite which is a thick. Whereas each can be utilized interchangeably in lots of recipes, this recipe of Poha Cutlet makes use of the thicker selection.
One other snack utilizing overwhelmed rice, that could be a private favourite and cherished by all at my residence is that this fast and yummy Poha Chivda. On this recipe, the poha will get roasted, then blended with quite a lot of different components and eventually tempered.
Extra on this recipe
I’ve used potato as a binding agent on this recipe of Poha Cutlet. Since I additionally needed to make these cutlets nutritious and healthful, I added some greens to it. I’ve used finely chopped carrots and blanched French beans. The veggies additionally add a crunch and texture in these poha tikkis. Even the sesame seeds added to it, provides to the crunch issue.
Nevertheless, if you’d like utterly clean textured Poha Cutlet, you possibly can both prepare dinner the carrots or grate them earlier than including on this recipe. You too can add your alternative of different grated or cooked veggies or skip including them, if you’d like. If you’re including inexperienced peas in it, prepare dinner potato and peas collectively.
In line with my recipe of Poha Cutlet, it is possible for you to to make tikkis which are mildly spiced. In case you need spicier cutlets, you possibly can enhance the amount of purple chili powder and garam masala powder as nicely. The dried mango powder (amchur powder) provides a word of tang within the cutlets, which solely elevates the general flavors.
Poha Cutlet tastes finest when served scorching or heat. You possibly can pair these tikkis with mint chutney, tomato ketchup or perhaps a homely coconut chutney.
Step-by-Step Information
Methods to make Poha Cutlet
Preparation
1. Take 1 cup thick poha and rinse it a few times. Then, soak the poha in water nearly masking them for 3 to 4 minutes.
2. Then utilizing a strainer, drain all of the water from the poha. The poha ought to get softened nicely however there ought to be no water in it. So, use a strainer to empty all of the water.
3. Steam or boil 1 massive potato in a stress cooker or steamer until the potato is softened and cooked very well. Then, peel the potato whereas nonetheless heat.
4. Mash the boiled potato very nicely with a fork or together with your palms.
Making cutlet combination
5. Add ¼ cup finely chopped or grated carrots, 4 to five blanched and finely chopped French beans or ¼ cup steamed or boiled inexperienced peas, ¼ cup finely chopped onions, 1 tablespoon chopped coriander leaves and ½ teaspoon ginger-garlic paste.
French beans should be blanched earlier than you add them to the cutlets. If utilizing inexperienced peas, then steam the inexperienced peas with the potato. If chopping carrots, then chop them finely or else it turns into tough to form the cutlets.
6. Add the poha.
7. Now, add ¼ teaspoon turmeric powder, ¼ teaspoon purple chili powder, ¼ to ½ teaspoon garam masala powder, ½ teaspoon dried mango powder (amchur powder), 1 teaspoon white sesame seeds, a pinch of sugar (non-obligatory) and salt as per style. As an alternative of dried mango powder, you possibly can add ½ teaspoon lemon juice.
8. Combine the whole lot very nicely. Verify the style and add extra salt or spices, if required.
Making Poha Cutlet
9. Form the ready combination into small cutlets or tikki.
10. Warmth a tawa or griddle. Add 3 tablespoons oil and let the oil grow to be scorching. Place the ready cutlets on the tawa.
11. When one facet is frivolously golden and crisp, flip them over.
12. Flip them once more when the second facet is frivolously golden and crisp.
13. Flip them a few occasions extra and pan fry until the tops have grow to be golden. The onions may also brown and that’s the indication that the Poha Cutlet is cooked. Fry them on low to medium warmth.
14. Place the pan fried cutlets on kitchen paper towels to take away extra oil.
15. Serve Poha Cutlet scorching with coriander chutney, mint chutney, coconut chutney or tomato ketchup.
Skilled Ideas
- Substitutes: Rather than white poha, use purple poha; rather than dried mango powder (amchur powder), use ½ teaspoon lemon juice or add as per style; rather than French beans, you possibly can add ¼ cup steamed or boiled inexperienced peas. If utilizing inexperienced peas, be certain to steam or boil them with potato.
- You need to soak the poha until it will get softened. Guarantee there isn’t a water in it. So, pressure nicely to empty all of the water.
- Whereas including carrots, be certain to cut them finely. If not performed so, you’ll face difficulties whereas shaping the cutlets.
- For a spicier cutlet, add extra purple chili powder and/or garam masala powder.
- You need to pan fry the cutlets on low to medium warmth, until the tops flip golden. The onions may also brown and that’s the indication that the cutlet is cooked.
Extra Snacks Recipes To Attempt!
Snacks Recipes
Mediterranean Delicacies
Snacks Recipes
Paneer Recipes
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Poha Cutlet
That is a straightforward and engaging snack recipe of poha cutlet made with poha, potatoes, french beans, carrots, herbs and spices.
Prep Time 20 minutes
Prepare dinner Time 20 minutes
Complete Time 40 minutes
Forestall your display screen from going darkish whereas making the recipe
preparation for poha cutlet
Take 1 cup thick poha and rinse it a few times.
Then soak the poha in water nearly masking them for 3 to 4 minutes.
Then utilizing a strainer, drain all of the water from the poha.
The poha ought to get softened nicely however there ought to be no water in them. So use a strainer to empty all of the water.
making poha cutlet combination
Steam or boil 1 massive potato in a stress cooker or steamer until the potatoes is softened and cooked very well. Then peel the potato when nonetheless heat.
Mash very nicely with a fork or together with your palms.
Add veggies – 1/4 cup finely chopped or grated carrots, 4 to five blanched french beans (finely chopped), 1/4 cup finely chopped onion, 1 tablespoon chopped coriander leaves, 1/2 teaspoon ginger-garlic paste.
French beans have to blanched earlier than you add them to the cutlets.
Add the poha.
Now add 1/4 teaspoon turmeric powder, 1/4 teaspoon purple chili powder, 1/4 to 1/2 teaspoon garam masala powder, 1/2 teaspoon dry mango powder, 1 teaspoon white sesame seeds, a pinch of sugar (non-obligatory) and salt as per style.
Combine the whole lot very nicely. Verify the style and add extra salt or spices if required.
Form into small cutlets.
frying poha cutlet
Warmth a tawa or griddle. Add 3 tablespoons oil and let the oil grow to be scorching. Place the poha cutlet on the tawa.
When one facet is frivolously golden and crisp, flip them over.
Flip them once more when the second facet is frivolously golden and crisp.
Flip them a few occasions extra and pan fry until the tops have grow to be golden. The onions may also brown and thats the indication that the cutlet has cooked. Do fry them on a low to medium flame.
Place the pan fried poha cutlet on kitchen paper towels.
Serve poha cutlet scorching with coriander chutney, coconut chutney or tomato ketchup.
- Dry mango powder – 1/2 teaspoon lemon juice or add as per style.
- White poha – purple poha.
- As an alternative of 4 to five blanched french beans, you possibly can add 1/4 cup steamed or boiled inexperienced peas. if utilizing inexperienced peas, then steam the inexperienced peas with the potato.
This Poha Cutlet Recipe from the archives was first printed in March 2016. It has been up to date and republished in April 2024.
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