Introduction

 

Ah, the delightful fusion of flavors and textures that is Poha Aloo Cutlet! Let me take you back to a rainy afternoon when I was craving something warm and comforting. As I rummaged through my kitchen, I stumbled upon a bag of poha (flattened rice) and some potatoes. With a spark of creativity, I decided to combine them into something magical. Thus, the Poha Aloo Cutlet was born—a crispy, golden-brown delight that perfectly marries the earthy goodness of potatoes with the lightness of poha. Since that day, it has been a favorite snack in my household, evoking memories of cozy evenings and delicious indulgence.

 

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Ingredients:

 

• Poha: 2 cups
• Onion, chopped: ½ cup
• Capsicum, chopped: ¼ cup
• Carrot, finely diced: ¼ cup
• Ginger, chopped: 1 tsp
• Green chilli, chopped: 1 tsp
• Coriander, chopped: 1 tbsp
• Green peas, blanched: ¼ cup
• Salt: ½ tsp
• Red chilli powder: 1 tsp
• Garam masala: ½ tsp
• Amchur powder: 1 tsp
• Jeera powder: 1 tsp
• Rice flour: 2 tbsp
• Potato, boiled: 3 pcs
• Cheese: 1 block (200 gms)
• Vermicelli (thin): 1 cup
• Refined flour: 3 tbsp
• Water: 6 tbsp
• Oil: for deep frying

 

Instructions:

 

1. Prepare the Poha Mixture:

• Wash the poha thoroughly by rinsing it 2-3 times until clean. Strain and squeeze out any excess water. Transfer the washed poha to a mixing bowl.
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2. Mix the Ingredients:

• Add chopped onion, capsicum, finely diced carrot, chopped ginger, chopped green chilli, blanched green peas, salt, red chilli powder, chopped coriander, garam masala, amchur powder, jeera powder, and rice flour to the bowl. Grate the boiled potatoes into the mixture and combine everything thoroughly to create a soft, dough-like texture.
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3. Shape the Cutlets:

• Cut the cheese block into finger-sized batons. Take a portion of the poha mixture, flatten it in your palm, and place a cheese baton in the center. Fold the mixture around the cheese, shaping it into a cylindrical cutlet. Ensure the edges are sealed well.
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4. Coat the Cutlets:

• Prepare a slurry by mixing refined flour with water. Crush the vermicelli into small pieces. Dip each cutlet into the slurry, ensuring an even coating, then roll it in the crushed vermicelli to coat the entire surface. Set aside the coated cutlets.
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5. Fry and Serve:

• Heat oil in a pan over medium heat. Once hot, gently place the coated cutlets into the oil. Deep fry until they are crispy and golden brown. Remove the cutlets from the oil and drain on a tissue paper-lined plate. Serve hot with tomato ketchup.
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About the Recipe

 

Poha Aloo Cutlet is a popular Indian snack made from flattened rice (poha) and potatoes. It is seasoned with aromatic spices, shaped into patties, and shallow-fried until golden and crispy. This dish is loved for its simplicity, versatility, and irresistible taste. Whether served as a tea-time snack or as a starter at parties, Poha Aloo Cutlet never fails to impress with its crunchy exterior and soft, flavorful interior. It's a delightful way to elevate humble ingredients into a mouthwatering treat that everyone will enjoy.

 

 

Cooking Tips

 

1. Use thick poha: Opt for thick or medium-sized poha for better texture and crunch in the cutlets.
2. Soak poha briefly: Rinse the poha under water for a few seconds and then drain immediately. Avoid soaking it for too long as it can become mushy.
3. Mash potatoes well: Ensure that the boiled potatoes are mashed thoroughly to create a smooth mixture that binds well.
4. Adjust seasoning: Taste the mixture before shaping the cutlets and adjust the seasoning according to your preference.
5. Coat with breadcrumbs: For an extra crispy exterior, coat the cutlets with breadcrumbs before frying.

 

 

Pairing Guide

 

Poha Aloo Cutlet pairs wonderfully with various accompaniments, such as:

• Mint chutney or tamarind chutney for a burst of flavor.
• Green salad with a tangy dressing to balance the richness of the cutlets.
• Masala chai or ginger tea for a classic Indian tea-time experience.
• Tomato ketchup or yogurt dip for dipping pleasure.

 

 

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Frequently Asked Questions about Poha Aloo Cutlet

 

1. What is poha? Poha, also known as flattened rice, is a dry rice product made by parboiling rice, then flattening it into thin flakes.

2. Can I use thin poha for this recipe? While thick poha is preferred for Poha Aloo Cutlet, you can use thin poha if that's what you have on hand. Just be careful not to soak it for too long.

3. Can I make Poha Aloo Cutlet ahead of time? Yes, you can prepare the mixture for Poha Aloo Cutlet ahead of time and refrigerate it. Shape and fry the cutlets when ready to serve.

4. Can I bake Poha Aloo Cutlet instead of frying? Yes, you can bake the cutlets in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden brown, flipping halfway through.

5. Is Poha Aloo Cutlet gluten-free? Yes, Poha Aloo Cutlet can be made gluten-free by using gluten-free breadcrumbs or skipping the breadcrumb coating altogether.

6. What other vegetables can I add to the mixture? You can add finely chopped onions, carrots, peas, or bell peppers to the mixture for added flavor and nutrition.

7. Can I freeze Poha Aloo Cutlet? Yes, you can freeze the shaped cutlets on a baking sheet until firm, then transfer them to a freezer-safe container. Thaw in the refrigerator before frying.

8. What is the best oil for frying Poha Aloo Cutlet? Any neutral-flavored oil with a high smoke point, such as vegetable oil or sunflower oil, is suitable for frying Poha Aloo Cutlet.

9. How do I prevent the cutlets from breaking while frying? Ensure that the cutlets are shaped firmly and coated evenly with breadcrumbs. Also, make sure the oil is hot enough before adding the cutlets.

10. Can I make Poha Aloo Cutlet without potatoes? While potatoes are a key ingredient in Poha Aloo Cutlet, you can experiment with replacing them with mashed sweet potatoes or boiled chickpeas for a different twist.

 

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