Poha Cutlet

Poha Cutlet

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Poha or flattened rice is soaked in water and mixed with gram flour and other spices. The mixture is then either deep fried or shallow fried till golden brown in colour. Serve poha cutlet with mint chutney or with tomato ketchup.

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Poha Cutlet recipe - How to make Poha Cutlet

Preparation Time:    Cooking Time:    Total Time:     Makes 8 to 10 cutlets
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1 cup thick beaten rice (poha)
2 1/2 tbsps besan (bengal gram flour)
1/4 cup finely chopped capsicum
1/2 tsp ginger–green chilli paste
1 tsp chilli powder
1/2 tsp lemon juice
a pinch asafoetida (hing)
1/4 tsp cumin seeds (jeera)
a few sprigs coriander (dhania)
a few mint leaves (phudina) , chopped
1/4 cup chopped coriander (dhania)
1 tsp sugar
salt to taste
oil for deep frying
  1. Soak the poha in water for a minute or two and drain.
  2. Combine all the ingredients in a bowl and mix well.
  3. Squeeze the mixture to allow the moisture to be absorbed by besan.
  4. Divide the mixture into 8 to 10 equal portions and shape them into round flat tikkis.
  5. Heat oil in a pan and cook the tikkis till they turn golden brown in colour.
  6. Drain on an absorbent paper.
  7. Serve hot with tomato ketchup or mint chutney

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This recipe was contributed by Palak Rajput on 13 Oct 2011

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