Poha Cutlet Street Food Chef Harpal Singh

Poha Cutlet is a tasty savoury cutlet made by blending soaked poha with cooked potato, veggies, shaping them to discs and frying them in pan. Poha Cutlet is relished as starter, snack and side dish for rice meal. Poha Cutlet is an alternate to the regular cutlet that is a must try at home for the joy of tasting & cooking.
#pohacutlet #recipe

Ingredients Quantity
For Soaking Poha.
Rice Flattened 1 cup
Water as required
For Poha Cutlet.
Oil 1-2 tbsp + for deep frying
Asafoetida tsp
Mustard seeds 1 tsp
Curry leaves 6-7 nos
Green chillies chopped 3-4 nos + fried green chilli for garnish
Ginger chopped 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder tsp
Garam masala 1 tsp
Salt to taste
Coriander chopped 1 tbsp + Sprig for garnish
Potato boiled 2 nos
Onion chopped 1 no
Corn starch 2 tbsp + for slurry
Bread crumbs 2-3 tbsp + for coating

Method:-
1. Take a bowl add flattened rice and water and soak for 2-3 mins.
2. Now take a kadai add oil, asafoetida and mustard seeds and mix well.
3. Then add curry leaves, green chilli and ginger chopped mix well and saute for few sec.
4. Further add soaked flattened rice
5. Then add Turmeric, red chilli, coriander, cumin, garam masala powder and salt mix well and saute for few mins.
6. Then add coriander chopped mix well.
7. By the time take a bowl and add boiled potatoes mash it.
8. Then pour the poha mixture and mix it well.
9. Now add onion chopped, cornstarch and bread crumbs and mix till it combined.
10. Take a plate add breadcrumbs.
11. In a cornstarch bowl add water and make a slurry.
12. Shape the cutlets.
13. Dip the cutlets in a slurry and coat it with breadcrumbs
14. In a kadai keep oil for deep frying.
15. Deep fry the cutlets.
16. Remove in a serving plate and garnish with fried green chilli slits and coriander.
17. Serve immediately with your choice of dips and sauces.

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