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If you assumed that poha had a single recipe, then you're in for a surprise. It is essentially flattened rice cooked with vegetables and some spices, and it is a common breakfast choice in India. Because it is healthful, light, and provides a healthy supper, there are many different poha recipes available across the nation. Consider the kanda poha from Maharashtra and the indori poha from Madhya Pradesh. These foods have a big impact on how each state's food culture is defined. Similarly to that, you may discover several experimental poha recipes everywhere. If you ask us, we simply like munching those poha-made cutlets that are crunchy and delectable. They are simple to make and go wonderfully with a steaming cup of tea.
Ingredients
- Pressed Rice 1 cup
- Potatoes
- Potatoes boiled and mashed 3 medium
- Oil 2 tablespoons + to deep fry
- Cumin seeds 1/2 teaspoon
- Mustard seeds 1/2 teaspoon
- Onion finely chopped 1 medium
- Refined flour (maida) 2 tablespoons
- Red chilli powder 1 teaspoon
- Green chillies finely chopped 2
- Turmeric powder 1/4 teaspoon
- Salt to taste
- Fresh coriander leaves finely chopped 2 tablespoons
- Cashewnuts chopped 10
- Lemon juice 1 tablespoon
poha cutlets/ pinterest.com
- Give the poha five minutes of soaking. In a pan, heat the oil. Add two tablespoons of refined flour, two tablespoons of chopped onion, cumin seeds, and mustard seeds. Roast for two to three minutes.
- Stir and thoroughly combine the red chilli powder, chopped green chillies, and turmeric powder.
- Take the mixture off the heat, then pour it into a basin. Add the poha that has been soaked, the mashed potatoes, salt, chopped cashews, chopped coriander, and lemon juice. Mix thoroughly.
- Make cutlets out of the mixture by dividing it into eight to twelve equal amounts. Deep fry the cutlets in hot, enough oil in a kadai, till brown.
- Drain hot and serve with green chutney after placing on absorbent paper.
