Poha Cutlets Video by Tarla Dalal Video by Tarla Dalal
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Poha Cutlet Recipe (Vegetable Poha Cutlet) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
10.00 cutlets
Ingredients
For Poha Cutlet
2 cups thick beaten rice (jada poha) , washed and drained
1/4 cup yellow moong dal (split yellow gram) , washed and drained
1 tbsp finely chopped green chillies
1/4 cup finely chopped spinach (palak)
1 tbsp finely chopped coriander (dhania)
2 tsp sugar
2 tsp lemon juice
salt to taste
3 tsp oil for greasing and cooking
For Serving
Method
For poha cutlet
- To make the poha cutlet, place the beaten rice in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely.
- Soak the moong dal in enough water in a deep bowl for about an hour.
- Drain, add the beaten rice and green chillies and grind to a coarse paste, without using any water.
- Transfer the mixture into a bowl, add the spinach, coriander, sugar, lemon juice and salt and mix well.
- Divide the mixture into 10 equal portions and shape each portion into 50 mm. (2”) diameter flat, round cutlet.
- Heat a non-stick tava (griddle), grease it using 1 tsp of oil, and cook 5 cutlets using 1 tsp of oil till they turn brown in colour from both the sides.
- Repeat step 6 to make 1 more batch of 5 cutlets.
- Serve the poha cutlet immediately with tomato ketchup or healthy green chutney.
See step by step images of Poha Cutlet ( Iron Rich )
