Poha Aloo Cutlet

Poha aloo cutlet is a delicious Indian snack made from flattened rice (poha) and mashed potatoes (aloo), typically seasoned with various spices, shaped into patties, and shallow-fried until crispy. It's a popular dish enjoyed across India, especially during breakfast or as an evening snack.

Table of Contents

Poha Aloo Cutlet

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About Poha Aloo Cutlet

Ingredients

Instructions

Tips

Video

Ingredients:

• 1 cup flattened rice (poha)

• 2 medium-sized potatoes, boiled and mashed

• 1 small onion, finely chopped

• 1 green chili, finely chopped (adjust according to taste)

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 1/2 teaspoon garam masala

• Salt to taste

• 2 tablespoons chopped coriander leaves

• 1 tablespoon lemon juice

• 2 tablespoons cornflour or rice flour

• Oil for shallow frying

Instructions:

• 1. Rinse the flattened rice (poha) under running water for a few seconds. Drain and keep aside for a few minutes to let excess water drain off.

• 2. In a mixing bowl, combine the drained poha, mashed potatoes, chopped onion, green chili, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, chopped coriander leaves, and lemon juice. Mix well to form a dough-like consistency.

• 3. Divide the mixture into equal-sized portions and shape them into round or oval patties.

• 4. Heat oil in a non-stick pan or skillet over medium heat.

• 5. Meanwhile, sprinkle cornflour or rice flour on a plate. Coat each patty with the flour evenly on all sides.

• 6. Once the oil is hot, carefully place the patties in the pan. Shallow fry until the bottom side turns golden brown and crispy.

• 7. Gently flip the patties and cook the other side until golden brown and crispy.

• 8. Once done, remove the cutlets from the pan and place them on a plate lined with paper towels to drain excess oil.

• 9. Serve hot with green chutney or ketchup.

• Enjoy your homemade Poha Aloo Cutlets!

Tips:

Tips to make perfect Poha Aloo Cutlets:

1. Use thick poha: Opt for thick or medium-thick flattened rice (poha) for better texture and binding of the cutlets.

2. Squeeze excess water: Make sure to drain the soaked poha well to avoid soggy cutlets. Squeeze out excess water gently using your hands.

3. Balanced seasoning: Adjust the spices according to your taste preferences. You can increase or decrease the amount of green chili, red chili powder, and other spices to suit your palate.

4. Even mixing: Ensure all the ingredients are mixed thoroughly to distribute the flavors evenly. This helps in binding the mixture well.

5. Binding agent: Adding a tablespoon or two of cornflour or rice flour helps in binding the cutlets together. It also adds crispiness to the outer layer.

6. Shaping: Shape the cutlets uniformly to ensure even cooking. You can make round, oval, or heart-shaped cutlets as per your preference.

7. Shallow frying: Use a non-stick pan or skillet to shallow fry the cutlets. This helps in reducing the amount of oil required and results in crispy cutlets with a golden-brown crust.

8. Maintain oil temperature: Keep the oil temperature medium-high while frying the cutlets. Avoid overcrowding the pan, which can lower the oil temperature and lead to soggy cutlets.

9. Drain excess oil: After frying, place the cutlets on a paper towel-lined plate to absorb excess oil. This helps in keeping the cutlets light and crispy.

10. Serve hot: Poha Aloo Cutlets are best enjoyed hot and fresh. Serve them with green chutney or ketchup for a delicious snack or appetizer.

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