Poha Aloo Cutlet Recipe

Ingredients:

Poha 2 cups

Onion chopped ½ cup

Capsicum chopped ¼ cup

Carrot fine 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 

 

Method

Begin by washing the poha thoroughly, rinsing it 2-3 times until it's clean. After rinsing, strain the poha and squeeze out any excess water.

Transfer the washed poha to a mixing bowl. Add the chopped onion, capsicum, finely diced carrot, chopped ginger, chopped green chilli, salt, red chilli powder, chopped coriander, garam masala, amchur powder, jeera powder, and rice flour to the bowl.

Grate and add the boiled potatoes to the mixture, creating a soft dough-like texture. Combine all the ingredients thoroughly to ensure even distribution of flavours.

Cut the cheese block into batons or finger-sized shapes, preparing them for stuffing.

In a separate bowl, create a slurry by mixing the refined flour and water.

Crush the vermicelli to create small, uniform pieces.

Take a portion of the poha mixture and flatten it in your palm. Place a cheese stick in the centre of the flattened mixture and fold it into a cylindrical shape. Seal the edges securely to prevent the cheese from oozing out during frying.

Dip the rolled cutlet into the refined flour slurry, ensuring it's coated evenly. Then, transfer the cutlet onto the crushed vermicelli, rolling it to coat the entire surface with vermicelli. Set aside the coated cutlets.

Heat oil in a pan for deep frying. Ensure the oil is medium-hot before adding the cutlets.

Gently place the coated cutlets into the hot oil and deep fry them. Fry until they turn crispy and achieve a golden brown colour. This will take a few minutes.

Once fried, remove the cutlets from the oil and place them on a tissue paper-lined plate to drain off excess oil.

Serve the hot and crispy poha & aloo cutlets with tomato ketchup, offering a delightful combination of textures and flavours.