Mushroom Poha Cutlets Recipe
Description
Mushroom Poha Cutlets are a delightful and nutritious snack or appetizer that seamlessly blends the earthy flavors of mushrooms with the light texture of poha (flattened rice). This high-protein vegetarian recipe is flavored with a medley of Indian spices like garam masala, chaat masala, and amchur powder, creating a vibrant taste profile. The addition of fresh vegetables like carrots and green beans makes these cutlets not only flavorful but also rich in nutrients. Coated with crispy breadcrumbs or semolina and shallow-fried to golden perfection, these cutlets are ideal for tea-time snacks, party starters, or light meals.
Recipe Information
| Cuisine | Indian |
|---|---|
| Course | Appetizer |
| Diet | High Protein Vegetarian |
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Total Time | 20 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 2 cups, finely sliced |
| Poha (Flattened Rice) | 1/2 cup, soaked for 15 minutes |
| Green Beans (French Beans) | 6, finely chopped |
| Carrot (Gajjar) | 1, grated |
| Ginger | 1 teaspoon, grated |
| Green Chilli | 1, finely chopped |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/4 teaspoon |
| Coriander Leaves (Dhania) | A handful, finely chopped |
| Whole Wheat Bread Crumbs | As needed for coating |
| Salt | To taste |
| Oil | For shallow frying |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 135 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Fat | 5 g |
| Sodium | 180 mg |
Instructions
| Step | Instruction |
|---|---|
| 1 | Wash and soak the poha in water for 15 minutes. Once softened, drain the excess water and set aside. |
| 2 | Heat 1 teaspoon of oil in a small pan over medium-low heat. Add the onions and sautรฉ until translucent. |
| 3 | Add the green chilies, grated ginger, carrots, and chopped beans to the pan. Sautรฉ for 2โ3 minutes, or until the vegetables are softened. Remove from heat and let cool. |
| 4 | Once the mixture has cooled slightly, combine it with the chopped mushrooms, red chili powder, garam masala, chaat masala, amchur powder, soaked poha, and salt. |
| 5 | Mash the mixture gently with a masher until it forms a thick, cohesive texture. |
| 6 | Take a small portion of the mixture and roll it into a ball. Flatten the ball between your palms to shape it into a cutlet. Repeat for the entire mixture. |
| 7 | Heat a non-stick pan over medium heat and add a tablespoon of oil for shallow frying. |
| 8 | Spread bread crumbs or semolina on a plate. Coat each cutlet thoroughly by pressing it gently onto the crumbs. |
| 9 | Shallow-fry the cutlets in the heated pan, cooking each side for about 3 minutes on low-medium heat until golden brown and crispy. |
| 10 | Serve the Mushroom Poha Cutlets hot with Dhaniya Pudina Chutney, Date and Tamarind Chutney, or alongside other appetizers like Herbed Baby Potatoes or Lotus Stem Cutlets. |
Serving Suggestions
Pair these Mushroom Poha Cutlets with a tangy chutney like Dhaniya Pudina Chutney or Date and Tamarind Chutney for a burst of flavors. You can also serve them as part of a party platter alongside appetizers such as Kashmiri Nadir Monjvor (Lotus Stem Cutlets) or Herbed Baby Potatoes.
Enjoy these crispy, flavorful cutlets as a healthy, protein-packed option for snacks, tea-time, or even brunch.
