Crispy Golden Poha Cutlets: Easy SnackVeg
Delight your taste buds with these crunchy, golden-brown Poha Cutlets. This vegetarian snack combines softened flattened rice with mashed potatoes and a blend of aromatic Indian spices to create a satisfying, savory treat. Perfect for evening tea time or as a quick appetizer for guests, these cutlets are coated in a light batter and breadcrumbs to ensure an irresistible crispy texture. Serve them hot with your favorite spicy green chutney or tomato ketchup for the ultimate snack experience.
Ingredients
1 1⁄2 cup Flattened rice (Poha)
3 Potato (boiled)
1 tsp Chaat Masala
1 tsp Red Chilli Powder
2 Green Chilli (chopped)
1 inch Ginger (chopped)
1 Onion (chopped)
3 tbsp Coriander Leaves (chopped)
1 tbsp Rice Flour
3 tbsp All-Purpose Flour (Maida)
to taste Salt
1 pinch Black Pepper Powder
as needed Bread Crumbs
as needed Water
as needed Oil
Instructions
1
Rinse the poha thoroughly with water, then let it soak for about 3 minutes. Drain all excess water completely and set aside.
2
In a large bowl, combine the soaked poha, mashed potatoes, chaat masala, red chilli powder, chopped green chillies, grated ginger, salt, chopped onions, coriander leaves, and rice flour. Mix well until everything is combined into a firm dough-like consistency.
3
Grease your palms with a little oil and take small portions of the mixture. Shape them into round or oval-shaped cutlets.
4
In a small bowl, mix all-purpose flour, a pinch of black pepper, a pinch of salt, and water to make a smooth, thin batter.
5
Dip each cutlet into the prepared flour batter, then roll it in breadcrumbs until evenly coated.
6
Heat oil in a pan. Shallow or deep-fry the cutlets on medium-high heat, turning occasionally, until they turn perfectly golden brown and crispy.
7
Remove from heat, drain excess oil, and serve hot with chutney or sauce.
Nutrition Facts
2 servings per recipe
