Ingredients: 2 cups Poha (Flattened rice),3 Potatoes (Aloo) – boiled,1/4 cup Paneer (Homemade Cottage Cheese) – grated,1/4 cup Carrot (Gajjar) – grated,1/2 teaspoon Black pepper powder,1/2 teaspoon Garam masala powder,1 teaspoon Chaat Masala Powder,1/2 teaspoon Red Chilli powder,1 inch Ginger – chopped,2 Green Chilli – chopped,1 teaspoon Lemon juice,2 teaspoon All Purpose Flour (Maida),2 sprig Coriander (Dhania) Leaves – finely chopped,Whole Wheat Bread crumbs – for coating,Sunflower Oil – for shallow frying,Salt – to taste
Time in minutes: 55 Servings: 4 Course: Snack Diet: Eggetarian
Instructions: To begin making Vegetable Poha Cutlet Recipe, place the beaten rice in a sieve and wash it thoroughly with water for a few seconds. Keep aside for 10 minutes to make it soft.Take the boiled potatoes and mash them finely.Put mashed potatoes in a bowl and add soaked poha, grated carrot, grated paneer or channa, salt to taste, black pepper powder, garam masala powder, chat masala powder, red chilli powder, chopped ginger, chopped green chilly, coriander leaves and lastly add lemon juice. Mix all the ingredients until well combined.Take a generous portion of the mixture and shape each into a cutlet or give the desired shape of your choice. Prepare rest of the cutlets in the same way.Put all-purpose flour/maida in a bowl and make a thin paste with little water. Add salt and black pepper; mix it well till no there are no lumps in the mixture.Dip each vegetable poha cutlet one by one in the flour paste and then coat with bread crumbs. Prepare the rest of the cutlets in the same way.Take a non-stick pan and add a little oil for shallow frying. Let the oil get hot on medium heat. Now add prepared vegetable poha cutlets and shallow fry until golden brown on both the sides and crisp.Your Vegetable Poha Cutlet is ready, remove them on an absorbent papaer and then transfer them to a serving plate.Serve Vegetable Poha Cutlet with Dhaniya Pudhina Chutney, Date And Tamarind Chutney or any other chutney of your choice.