Healthy Vegetable Poha Cutlet Recipe (Vegetable Beaten Rice Patty)
Description:
The Healthy Vegetable Poha Cutlet is a delightful, nutritious snack, perfect for those who seek a balance of flavor and health. Made with a mix of fresh vegetables like carrots, potatoes, and paneer, combined with the goodness of poha (flattened rice), this cutlet is seasoned with aromatic spices like garam masala, chaat masala, and red chili powder, making it a burst of flavors. The cutlet is shallow-fried to crispy perfection and can be served with a variety of chutneys, such as coriander pudhina chutney or date and tamarind chutney, for a truly satisfying snack.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Potatoes (Aloo), boiled | 3 medium-sized |
| Paneer (Homemade Cottage Cheese), grated | 1/4 cup |
| Carrot (Gajjar), grated | 1/4 cup |
| Black pepper powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Chaat masala powder | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Ginger, chopped | 1 inch piece |
| Green chili, chopped | 2 pieces |
| Lemon juice | 1 teaspoon |
| All-purpose flour (Maida) | 2 teaspoons |
| Coriander (Dhania) leaves, finely chopped | 2 sprigs |
| Whole wheat bread crumbs | For coating |
| Oil | For shallow frying |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Serves: 4-6
Instructions
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Soak the Poha: Begin by placing the poha (flattened rice) in a sieve and washing it thoroughly with water for a few seconds. Set it aside for about 10 minutes to soften.
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Prepare the Vegetables: While the poha is soaking, take the boiled potatoes and mash them finely. Add the mashed potatoes to a large mixing bowl.
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Combine the Ingredients: To the mashed potatoes, add the soaked poha, grated carrot, grated paneer, salt to taste, black pepper powder, garam masala powder, chaat masala powder, red chili powder, chopped ginger, chopped green chilies, and finely chopped coriander leaves. Add lemon juice to enhance the flavor. Mix all the ingredients together until well combined, ensuring the mixture binds together smoothly.
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Shape the Cutlets: Take a generous portion of the mixture and shape it into a cutlet, or form any desired shape you prefer. Continue shaping the rest of the mixture into cutlets.
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Prepare the Flour Paste: In a separate bowl, make a thin paste by adding a little water to the all-purpose flour (maida). Season it with a pinch of salt and black pepper. Stir until the mixture is smooth and free of lumps.
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Coat the Cutlets: Dip each shaped cutlet into the flour paste, ensuring it is evenly coated. Then roll the cutlet in the whole wheat bread crumbs to give it a crisp, golden exterior. Repeat for all the cutlets.
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Shallow Fry the Cutlets: Heat a non-stick pan over medium heat and add a little oil for shallow frying. Once the oil is hot, add the prepared vegetable poha cutlets to the pan. Fry them until golden brown on both sides, turning carefully to avoid breaking. The cutlets should become crisp and perfectly cooked.
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Serve: Remove the cutlets from the pan and place them on absorbent paper to drain any excess oil. Arrange the cutlets on a serving plate.
Serve your crispy and healthy Vegetable Poha Cutlets with a side of refreshing Dhaniya Pudhina Chutney, tangy Date and Tamarind Chutney, or any chutney of your choice to enhance the flavors.
Tips & Variations
- Vegan Version: For a vegan version, you can replace paneer with tofu or omit it entirely.
- Make Ahead: You can prepare the cutlet mixture in advance and refrigerate it for a few hours or overnight. When ready to serve, just shape and fry.
- Baking Option: If you prefer a less oily version, you can bake the cutlets at 375°F (190°C) for about 20 minutes or until golden brown, flipping halfway through.
- Spice Level: Adjust the green chilies and red chili powder to match your preferred spice level.
Enjoy this healthy, crunchy, and flavorful snack that is perfect for a light meal or an evening snack!
