Beetroot Poha Cutlets Recipe

Cooking Directions

• STEP 1.Wash and soak the poha in water for a few minutes.
• STEP 2.In a mixing bowl, combine the soaked poha, grated beetroot, mashed potatoes, chopped onions, green chilies, ginger-garlic paste, and spices.
• STEP 3.Mix well and shape the mixture into cutlets.
• STEP 4.Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to squeeze out any excess water from the soaked poha before adding it to the mixture.
• You can add breadcrumbs to the mixture if it is too moist to shape into cutlets.
• For a healthier option, you can also bake the cutlets in the oven instead of frying them.

Storage and Serving

• These 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.
• Reheat the cutlets in a preheated oven or on a stovetop pan before serving.