Poha / flattened rice is soaked in water and mixed with besan / gram flour and other spices. The mixture is then either deep fried or shallow fried till golden brown in color. Serve poha cutlet with mint chutney or with tomato ketchup.
Makes: around 4 Poha Cutlet.
Thick Poha 1 Cup
Besan 2 1/2 Tbsps
Onion 1/2 of Small One
Green Chile 1
Red Chile Powder few Pinches
Lemon Juice 1/2 tsp
Asafoetida a Pinch
Cumin Seeds 1/4 tsp
Cilantro few Sprigs
Mint Leaves 1
Salt to taste
Oil for deep frying
Method of preparation:
Peel and finely chop the onion.
Remove stem, wash and chop the green chile
Wash and finely chop cilantro and mint leaves.
Soak poha in water for a minute or two and strain the poha.
In a mixing bowl, mix together all the ingredients.
Squeeze the mixture to allow the moisture to be absorbed by besan.
Add water only if required and form the mixture into small lime sized balls.
Flatten the mixture balls into discs or patties and keep aside.
Heat oil in a pan, test drop a small piece to make sure oil is hot enough.
Slowly drop the prepared poha patties into the hot oil.
Fry them on both sides till golden brown in color.
Remove the poha cutlet onto absorbent paper.
Repeat the same with any remaining poha patties.
Serve poha cutlet with tomato ketchup or mint chutney.
Notes: Make sure to soak the poha right.
Suggestions: If the poha is oversoaked, add more poha to the mixture to soak the extra moisture and give the cutlet some texture. Add more besan if the mixture doesn’t tend to form into balls.
Variations: You can also add frozen peas the mixture if desired.
Other Names: Poha Cutlet, Atukulu Vada.