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.