Poha Cutlet

About Poha Cutlet

Ingredients

• Flattened riced (poha) 1 cup
• Medium potatoes, boiled and peeled 3
• Oil 1 tbsp + to shallow-fry
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Medium onion, chopped ½
• Green chillies, chopped 3
• Red chilli powder ½ tsp
• Turmeric powder ½ tsp
• Salt to taste
• Lemon juice ½ tbsp
• Cashewnuts, chopped 2 tbsps
• Chaat masala to taste
• Fresh coriander leaves, chopped 2 tbsps
• Sauce of your choice

How to Make Poha Cutlet (Stepwise Photos)

Method

1. Take flattened rice in a colander and wash under running water.
2. Grate the potatoes into a mixing bowl.
3. Heat oil in a non-stick pan, add mustard seeds and cumin seeds and let the seeds splutter. Add onion and saute till soft. Add green chillies, red chilli powder, turmeric powder and salt and mix. Add this to the potatoes.
4. Add flattened rice and lemon juice. Add cashewnuts, chaat masala and coriander leaves and mix well.
5. Divide this mixture into equal portions and shape them into cutlets.
6. Heat sufficient oil in another non-stick pan, add the cutlets and shallow fry, turning sides, till they are evenly cooked on both sides and golden. Drain on absorbent paper.
7. Arrange them on a serving platter and serve hot with a bowl of sauce of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps