Skip to main content

Poha Potato Cutlet

Poha Potato Cutlet




When you need a quick and easy snack using very few ingredients, try this easy cutlet dish. With just two major ingredients - Poha and Potato, you can make this tasty and crisp cutlet. This is a great dish to make  as a starter for kitty parties or get together- also these can be made in advance and frozen-  so it is really convenient.

Known as a good Probiotic and a good meal for diabetics, Poha is easily digestible , rich in Iron, low in calories and a great source of healthy Carbohydrates.

Potatoes are packed with nutritional Vitamins, Potassium, Fiber, Magnesium and antioxidants. They are gluten free and contain no fat, sodium or cholesterol.


Ingredients:


1 cup Poha ( powdered fine)
2 Medium Potatoes ( boiled , peeled and mashed)
3 Green Chillies ( finely chopped)
1/2 cup packed Coriander leaves ( finely cut)
Salt to taste
Oil for deep frying

Let's get started:

1. Take the powdered Poha in a mixing bowl. Add the fully mashed potato. Add salt, green chillies and coriander leaves and mix well. Add a bit of water to make it a soft dough. It should not be too tight. 

2. Set aside, covered for ten minutes.

3. After ten minutes, knead the dough well. You'll notice that it has become a bit dry. Add a little water to make it pliable again. This dough can be stored in an airtight container for a few days.

4. Shape into cutlets.

5. Heat oil for deep frying. When the oil is hot, turn the flame  down to medium and deep fry the cutlets, about four or five at a time, till light golden brown.

6. If you want to make these in advance, remove at this stage and allow the cutlets to cool completely. Freeze in an airtight container till needed. When you need them, remove  from freezer and deep fry.

7. If you want to serve them, fry till a medium golden brown.

8 Hot, crisp cutlets are ready. Serve with Tomato Ketchup or Green Chutney.


Comments

  1. UnknownJuly 29, 2020 at 1:22 AM

    Wow

    ReplyDelete
  2. swastikaAugust 1, 2020 at 5:50 AM

    It doesn't need any breading techniques mam??

    No cornflower or rusk powder required??

    ReplyDelete
    Replies
    1. Shanti RaoAugust 2, 2020 at 10:16 PM

      No Swastika. The Poha powder gives it the crunch, so no breading technique is required.

      Delete

Post a Comment

Popular posts from this blog

Kamsu Pitta Fry ( Quail Bird Fry)

Kamsu Pitta Fry ( Quail Bird Fry) One of the most unique dishes of Andhra is the Kamsu Pitta Fry. Kamsu Pitta is known in English as Quail Bird. These birds can be cooked whole or cut into bite sized pieces ( as I have done in this recipe). Since the birds are very small and tender, there is very little meat and one has to chew them with the bones. Quail is a good source of protein and minerals.   It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Above all, it is very tasty. Ingredients: 2 Quail Birds ( Kamsu Pittalu) – ( Without skin and cut into bite sized   pieces) 1 Cup diced onions ( made into a paste in the blender) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder ½ Tsp Turmeric 1 Tsp Dhania Powder ( Coriander Powder) ½ Tsp Garam Masala Powder 3 + 1 Tbsps Oil ( I used Sunflower refined oil) 3 Cloves Garlic 1 Sprig Curry Leaves Let’s get started: Heat a pan and pour in 3 Tbsps Oil. Add the Onion paste, Turmeric powder and salt and fry...
Post a Comment
Read more

Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

 Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai) Anyone living in Bangalore will be very familiar with the avarekai festival. When in season, this peeled Hyacinth bean is used in almost every dish possible, be it savoury or sweet. It is used in curries, dosas, sweets and snacks.  The hyacinth beans are known as Avarekai in Kannada, Pithiki pappu or Anapa Ginjalu in Telugu and Mochakai in Tamil. The beans are shelled and then the beans are soaked in water for a couple of hours and then the outer covering of the beans removed, revealing a pale green bean. This is a very delicate and nutritious bean that can be cooked in a variety of ways.  In Bangalore, these are available peeled and have to be used on the same day. I have used this Bangalore special vegetable in a typical Andhra style curry. This is a hot favourite in our house and during the season, we make it as frequently as we can source it. Ingredients: 1/2 Kg peeled Avarekai  1 1/2 cups diced Onions 2 La...
Post a Comment
Read more

Kamsu Pitta Vadiyalu ( Quail Bird Cutlets)

 Kamsu Pitta Vadiyalu ( Quail Bird Cutlets) A recipe from my husband's village, that was considered a specialty is this Kamsu Pitta Vadiyalu. It is unique because of the fact that by nature the Kamsu Pitta or quail bird is very small and as such has very little meat. Making cutlets out of that was considered a unique dish, made for special guests. Quail is a good source of protein and minerals.    It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Ingredients: 3 Quail Birds ( Cleaned and skin removed) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder 1/2 Tsp Garam Masala Powder Salt to taste 1/4 Tsp Turmeric Powder 1 Tbsp Fried Bengal Gram Dal ( Chutney Dal or Putnala Pappu) Oil for shallow frying Let's get started: Blend the fried Bengal Gram Dal to a fine powder. Sift it to ensure that there are no granular pieces remaining. Keep aside in a mixing bowl. Cut the Quail Birds into small pieces and pressure cook for three whistles with two cups water and Turmeric Powder...
Post a Comment
Read more