Poha is  flattened  rice which is very common breakfast preparations among many households. It can be batata poha, kanda poha or matar poha. Sometimes it so happens that some poha is left unfinished and it goes waste as when poha is cold, it does not taste good. Now if you are like me who do not like to waste food then you must always think what do i do with this. So this one time i came up with this simple and yummy recipe. Poha cutlet and mind you my whole family loved it. It was tasty and a perfect evening snack. I am sure if you make this recipe once you will deliberately make poha for cutlets. This is surely a must try, You can also try  maharashtrian poha recipe.

Recipe  Type: Breakfast, snack
Cuisine: North Indian
Time: 30 minutes
Serves: 3-4

Ingredients

• 2 cups                Leftover poha
• 2 big                     Boiled potatoes
• 2 tbs                     Cornflour
• 2 tbs                     Chopped cabbage
• 2 tbs                     Green peas
• 2 tbs                     Cornflakes  ( crushed) or breadcrumbs
• 7-8                         Small dices of cheese (Mozzarella or processed)
• 1 tsp                     Ginger-garlic paste
• 1 tsp                     Caraway seeds (Shah zeera)
• 1/2 tsp                Turmeric powder (haldi)
• 1/2 tsp                 Red chili powder (or according to taste)
• 1 tsp                       Salt (or to taste)
• 1/4 tsp                  Carom seeds (ajwain)
• 1/2 tsp                  Roasted ground cumin powder (bhuna pisa zeera)

Method (Step by step poha cutlet recipe)

1. Prepare all the ingredients

2. Take a big bowl, grate potatoes (Aloo kas lijiye) and put into the bowl,add rest of the ingredients except cheese  in the bowl.

3. Mix all well and make a dough. If you feel it is too dry add little water to smoothen it.

4. Make small balls out of the dough and fill each with a piece of cheese in the center.

5. Shape them as you like, i shaped them into rectangular cutlets.

6. Now take a non-stick flat tawa, apply oil on it. When it becomes hot put cutlets on it and let them brown and crisp from one side.

7. Once browned from one side, flip the cutlets with a flat spoon and apply little more oil on tawa. Make them brown and crisp. When they become brown and crisp from both sides, take them down.

8. Poha cutlet is now ready, serve them with green chutney and tomato sauce or you can also serve it with any curd dip or mayonnaise.

Tips

• You can omit red chili and add black pepper instead.
• Add more veggies like carrot, beetroot for a different taste.
• For making it more crisp, give it coating of thin maida/cornflour batter and cover with breadcrumbs. Deep fry.
• You can also use uncooked poha, just soak them in water for 10 minutes and add more spices, onion, green chilies.
• You can totally omit chili in this recipe, if you don’t like,  it will taste good without it also.

Yum

Please try this recipe and comment below.

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