Healthy Vegetable Poha Cutlet Recipe – Vegetable Beaten Rice Patty
Description: Delight in these crispy and nutritious Vegetable Poha Cutlets, perfect for snacking or serving as an appetizer. These patties combine the goodness of flattened rice, potatoes, and a medley of vegetables, making them both flavorful and wholesome.
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Potatoes (Aloo) – boiled | 3 |
| 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 Chilli powder | 1/2 teaspoon |
| Ginger – chopped | 1 inch |
| Green Chilli – chopped | 2 |
| Lemon juice | 1 teaspoon |
| All Purpose Flour (Maida) | 2 teaspoons |
| Coriander (Dhania) Leaves – finely chopped | 2 sprigs |
| Whole Wheat Bread crumbs | For coating |
| Sunflower Oil | For shallow frying |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 5g |
| Fiber | 3g |
Instructions
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Preparation of Poha: Begin by placing the poha in a sieve and washing it thoroughly under running water for a few seconds. Allow it to rest for about 10 minutes to soften.
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Mashed Potato Base: In a bowl, mash the boiled potatoes until smooth. Add the softened poha, grated carrot, and paneer.
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Mixing the Ingredients: Season the mixture with salt, black pepper, garam masala, chaat masala, and red chilli powder. Incorporate the chopped ginger, green chillies, and coriander leaves. Finally, add the lemon juice and mix well until all ingredients are fully combined.
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Shaping the Cutlets: Take a generous portion of the mixture and shape it into cutlets or any desired shape. Repeat with the remaining mixture.
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Coating Process: In a separate bowl, prepare a thin paste using all-purpose flour and a little water. Season with salt and black pepper, ensuring there are no lumps. Dip each cutlet in the flour paste, followed by coating it with whole wheat bread crumbs.
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Cooking: Heat a non-stick pan over medium heat and add a little sunflower oil for shallow frying. Once the oil is hot, carefully add the prepared cutlets to the pan. Fry until they are golden brown and crispy on both sides, about 3-4 minutes per side.
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Serving: Once cooked, remove the cutlets and place them on absorbent paper to drain excess oil. Serve the Vegetable Poha Cutlets warm, accompanied by Dhaniya Pudhina Chutney, Date and Tamarind Chutney, or any chutney of your choice for a delightful snack experience.
Enjoy this healthy, flavorful treat that’s sure to please everyone!
