Poha Cutlet | Rice Flakes Cutlet Recipe
Servings: 7
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.