Poha is a popular Maharashtrian breakfast recipe. Even back home in Kolkata, my mum used to make Veg Poha, often for breakfast or evening snack.
Poha is nothing but rice that has been parboiled, rolled, flattened and then dried to produce flakes. They have uneven edges and a rough texture. Rice flakes have no particular aroma and a bland gentle taste. Depending on the method of cooking, they can be soft or crunchy.
Last evening was windy and it was about to rain. I decided to call over my cousins for a game of Monopoly Deal (my new addiction)..To munch in between games, i made crunchy Poha Cutlets and Chai.
Poha cutlet is an easy snack and quick to prepare. This is a great recipe to use left over Veg Poha as well.
Here’s the recipe.
- 3 Medium Sized Potatoes (boiled and skinned)
- 1 Cup Poha (washed and drained) – On washing, poha softens and puffs up a little
- 2 Slices of Bread
- 2 Green Chillies – finely chopped
- 1 Large Onion – finely chopped
- 1 Carrot – grated
- ½ Capsicum – finely chopped
- ½ Cup Fresh Coriander – finely chopped
- 1″ Piece of Ginger – grated
- ¼ Tsp Black Pepper
- ½ Tsp Chilli Powder
- ½ Tsp Cumin Powder
- ½ Tsp Black Salt
- Salt to taste – do taste the mixture before adding more salt
- Oil for Frying
- Mash the potatoes with the help of a fork or use hands. Whatever is convenient. You can even grate them.
- Add the washed poha to the mashed potato. Tear the bread into tiny bits and add in as well.
- Add in the veggies, spices, salt and knead the mixture well until everything comes together.
- Take small portions of the mixture and shape it like a cutlet or a nugget (or however your heart desires).
- Heat oil in a pan. Gently slide the cutlets into hot oil and fry until golden brown. Keep flipping the cutlets so they brown evenly on both sides.
- Take it out on a kitchen towel to drain off the excess oil and serve hot with Ketchup/Chutney
I thoroughly enjoyed making these golden beauties. Hope you like the recipe too. Give it a try and share your feedback.