Well, I would like to end this month of MAY with a delicious snack prepared in a jiffy. And that is poha cutlet. Sounds something elaborate cooking. But it isn’t actually. Did I say I made them in a jiffy? Because I wanted to eat kind of soft and crispy snack in the evening. But I usually don’t do blog cooking in the evening which involves lot of photo shooting. And I fall short of enough natural light. So all cooking happens in the morning when the SUN is bright, illuminating with defused light. This poha cutlet was all apt for my intentions as dough can be made in the morning and deep frying can happen just before snacking.
This recipe is quick, easy and simple that you really need 30-40 minutes. It can be surprisingly quick if you already have some cooked potatoes in the refrigerator. (Let me be honest, I had them!) Rinsed rice flakes, potato and rice flour makes a stiff, perfect dough for cutlet. You can add all the good spices of your pantry that brings in deliciousness like it can be chilly powder, garam masala, pepper stuff like that.
The final coating over the cutlet can be with breadcrumbs or roasted rava. I have used both in this recipe to show you how exactly they look. I personally liked the rava coated poha cutlets because they had crispy exterior. The texture and crunch in these cutlets is truly amazing. Just try yourself once to relish in the evening with tea/coffee . Let your dear ones appreciate you for such delectable snack. What say?
Poha Cutlet | Rice Flakes Cutlet Recipe
Ingredients
- Thin rice flakes Poha- 1 Cup
- Potato medium sized- 2 nos.
- Red chilly powder- 1/2 tsp
- Salt- 3/4 tsp
- Turmeric powder- 1/2 tsp
- Garam masala- 1/2 tsp
- Chaat masala- 1/4 tsp
- Aamchur powder- 1/4 tsp
- Black pepper powder- 1/4 tsp
- Chopped coriander leaves- Handful
- Rice flour- 1 tbsp
- Medium rava or breadcrumps- 2 tbsp
- Cooking oil- 1/8 cup
Maida coating
- Maida- 1/2 tbsp
- Rice flour- 1 tbsp
- Salt- 1/4 tsp
- Black pepper powder- 1/4 tsp
- Water- 1/4 cup
Instructions
Preparation
- Pressure cook the potatoes till they turn soft and mushy. I cooked for 3 whistles and in simmer for 5 minutes. Peel them off and mash well.
Method
- Wash the rice flakes with enough water and drain off all the water. Let it rest for 5 minutes.
- In a wide bowl add mashed potatoes and the softened rice flakes. Add turmeric powder, red chilly powder, salt, garam masala, chaat masala, pepper powder, rice flour and coriander leaves. Combine everything well in to stiff dough.
- Divide the dough in to equal lemon sized balls and flatten each one like cutlet. Keep them ready.
- Next take small bowl adding maida, rice flour, salt, pepper and water. Mix them together in to thin batter. Dip the cutlet in to this batter.
- Next turn it over rava such that rava coats well on both sides.
- Heat oil in a heavy bottom pan, shallow fry the cutlets till they turn little brown.
- You can even coat the cutlets with breadcrumbs and then shallow fry.
- The crispy and easy to make poha cutlet is ready to serve with tomato ketchup.
Notes
- Do not soak the rice flakes, rinsing with enough water is sufficient.
- You can use corn flour instead of rice flour.
- Coating the cutlet with rava instead of breadcrumbs makes them more crispier.
