Poha Cutlet Recipe by Pratima Mohanty
Cooking Instructions 20-25 minutes 1 Wash the poha well with enough water. Drain off the water and leave the poha for 5-7 minutes to make it soft. 2 Transfer the soaked poha into a mixing bowl. Add in mashed potato, chopped onion, chopped green chilli, chopped ginger and garlic, turmeic powder, chilli powder, cumin powder, coriander powder, garam masala powder, chaat masala and salt. 3 Additionally add corn flour, crushed peanuts and coriander leaves. 4 Mix everything well to make a soft and smooth dough. 5 Divide the dough into 8-10 equal portions and give them to cutlet shape or a desired shape of your choice. 6 Deep fry the cutlets in hot oil until golden brown over a low medium flame. 7 Remove them on an absorbent paper and then transfer them to a serving plate. 8 Serve them hot with any kind of sauce or chutney. 1 Wash the poha well with enough water. Drain off the water and leave the poha for 5-7 minutes to make it soft. 1 Wash the poha well with enough water. Drain off the water and leave the poha for 5-7 minutes to make it soft. 2 Transfer the soaked poha into a mixing bowl. Add in mashed potato, chopped onion, chopped green chilli, chopped ginger and garlic, turmeic powder, chilli powder, cumin powder, coriander powder, garam masala powder, chaat masala and salt. 2 Transfer the soaked poha into a mixing bowl. Add in mashed potato, chopped onion, chopped green chilli, chopped ginger and garlic, turmeic powder, chilli powder, cumin powder, coriander powder, garam masala powder, chaat masala and salt. 3 Additionally add corn flour, crushed peanuts and coriander leaves. 3 Additionally add corn flour, crushed peanuts and coriander leaves. 4 Mix everything well to make a soft and smooth dough. 4 Mix everything well to make a soft and smooth dough. 5 Divide the dough into 8-10 equal portions and give them to cutlet shape or a desired shape of your choice. 5 Divide the dough into 8-10 equal portions and give them to cutlet shape or a desired shape of your choice. 6 Deep fry the cutlets in hot oil until golden brown over a low medium flame. 6 Deep fry the cutlets in hot oil until golden brown over a low medium flame. 7 Remove them on an absorbent paper and then transfer them to a serving plate. 7 Remove them on an absorbent paper and then transfer them to a serving plate. 8 Serve them hot with any kind of sauce or chutney. 8 Serve them hot with any kind of sauce or chutney. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Overnight Casserole Stuffed Crust Black Iron Skillet Pizza Keto GF Lemon Bars Italian Stuffed Shells Quick London Broil Overnight Casserole Stuffed Crust Black Iron Skillet Pizza Keto GF Lemon Bars Italian Stuffed Shells Quick London Broil Egg Milk Pudding Zebra triangles Potato Bites - Quick & Easy Snack Recipe - Potato Snacks Purple cabbage Masala/Sabzi Beguni (Egg Plant Fritters) Veggies cheese swiss roll Carrot lemon cake.#4 weeks challenge Steamed Cocoa Coffee Layer Cake Fresh tomato sauce Chicken salad Egg Milk Pudding Zebra triangles Potato Bites - Quick & Easy Snack Recipe - Potato Snacks Purple cabbage Masala/Sabzi Beguni (Egg Plant Fritters) Veggies cheese swiss roll Carrot lemon cake.#4 weeks challenge Steamed Cocoa Coffee Layer Cake Fresh tomato sauce Chicken salad