Poha-Aloo Cutlet Recipe

Recipe By Slurrp

Poha-Aloo Cutlet is a delicious and crispy Indian snack made with flattened rice (poha) and potatoes. It is a popular street food in India and is perfect for tea-time or as an appetizer. The cutlets are made by combining mashed potatoes with soaked poha, along with spices and herbs. They are then shaped into patties and shallow-fried until golden brown. These cutlets are crispy on the outside and soft on the inside, making them a delightful snack for any occasion.

4.8
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Rate
Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Poha-Aloo Cutlet
plan
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ingredients serve

Ingredients for Poha-Aloo Cutlet Recipe

  • 1/5 cup Flattened Rice
  • 0.40 Medium Sized Potatoes, Boiled And Mashed
  • 1/5 Small Onion, Finely Chopped
  • 0.40 Green Chilies, Finely Chopped
  • 1/5 teaspoon Ginger, Grated
  • 0.40 tablespoon Coriander Leaves, Finely Chopped
  • 1/10 teaspoon Turmeric Powder
  • 1/10 teaspoon Red Chili Powder
  • 1/10 teaspoon Garam Masala
  • As required Salt To Taste
  • as required Oil For Shallow Frying

Directions: Poha-aloo Cutlet Recipe

Cooking Directions

  • STEP 1.Wash and soak the poha in water for a few minutes, then drain and squeeze out the excess water.
  • STEP 2.In a mixing bowl, combine the soaked poha, mashed potatoes, finely chopped onions, green chilies, ginger, coriander leaves, turmeric powder, red chili powder, garam masala, and salt.
  • STEP 3.Mix everything well to form a dough-like mixture. Divide the mixture into equal portions and shape them into round cutlets.
  • STEP 4.Heat oil in a pan for shallow frying. Place the cutlets in the pan and cook on medium heat until they turn golden brown on both sides.
  • STEP 5.Once cooked, remove the cutlets from the pan and drain them on a kitchen towel to remove any excess oil.
  • STEP 6.Serve the Poha-Aloo Cutlets hot with mint chutney or ketchup.

Cooking Tips

  • Make sure to squeeze out the excess water from the soaked poha to prevent the cutlets from becoming soggy.
  • You can add breadcrumbs to the mixture if it is too soft to handle.
  • For a healthier version, you can also bake the cutlets in the oven instead of frying them.

Storage and Serving

  • Poha-Aloo Cutlets are best served hot and fresh.
  • If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat the cutlets, you can either shallow fry them again or bake them in the oven until heated through.
Nutrition
value
73
calories per serving
< 1 g Fat2 g Protein14 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    14g
  • Fiber
    2g

MacroNutrients

  • Carbs
    14g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    14mg
  • Iron
    1mg
  • Vitamin A
    149mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    23mg
  • Manganese
    < 1mg
  • Phosphorus
    49mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp