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Cutlets are a popular and adaptable snack that are cooked in a variety of styles and can be eaten in different forms across India. Poha cutlets, which were first made popular in Gujarat and Maharashtra, are currently being modified to incorporate other regional ingredients and flavours.
To make these cutlets the poha is first soaked and then combined with spices as well as boiled potatoes and formed into patties which are fried till they turn brown. Not only is this delicious dish easy to make, but it’s also packed with nutrients and flavours; ideal for teatime snacks or appetisers. These cutlets are crispy outside and soft inside and appeal to both kids and adults.
Choose The Right Type Of Poha
Creating the perfect cutlets with poha begins with choosing the right variety of poha. Different kinds of poha are available in the market. Thin, medium and thick are some of them. To make cutlets one needs poha with a thicker or medium texture and binding qualities because thin poha doesn’t work well. When you buy poha, get fresh poha with no clumping, no moisture. Wash out dust or any contaminants under running water and use it. Just a few minutes of soaking will soften it without making it mushy.
Mixture Preparation
It's time to make the mixture for your cutlets after you've soaked and drained the poha. Put the mashed and boiling potatoes and the softened poha in a large mixing bowl. Your cutlets will maintain their shape during frying because the potatoes serve as a binding agent. To improve taste and nutrition, add finely chopped veggies such as peas, green chillies, onions, and carrots. Now add salt, garam masala, turmeric powder, red chilli powder, and fresh coriander leaves to the mixture
Also read: 5 Poha Recipes For Breakfast Mornings
Shaping The Cutlets
After the mixture is thoroughly mixed, take small parts in your hands and form them into round discs or flat patties, which should be about half an inch thick. You can lightly lubricate your palms with water or oil to keep them from sticking during shaping. The important part is to make them solid enough so that they do not dissolve while frying. The formed cutlets can also be chilled for 15 to 20 minutes before frying; this will make them more firm and further enhance their crispness when fried.
Frying Process
In a frying pan or tawa, heat the oil over medium heat. There should be just enough oil for the cutlets to float while frying without packing the pan. When the oil is hot, carefully add the formed cutlets to it, in small batches. Put them carefully over to fry until one side is golden brown and then flip them over and fry them until the other side is done too. Flip them slowly so they have time to form a crispy crust. Once they are crispy and golden on all sides, remove them from the oil with a slotted spoon and place them on paper towels to soak up any residual oil.
Serving Tips
The best way to enjoy poha cutlets is hot, when they are right out of the pan. Serve them with tamarind or mint chutney for dipping. For a cool addition, you can also serve them with raita or yoghurt. Add lemon wedges and sliced onions or fresh coriander leaves to your plate for a visually pleasing appearance.
Image Credit: Wikimedia Commons
