Mushroom Poha Cutlets Recipe
Delve into the delightful fusion of flavors with these Mushroom Poha Cutlets, a scrumptious Indian appetizer that seamlessly combines the earthy richness of mushrooms with the comforting texture of poha (flattened rice). Perfectly spiced and shallow-fried to golden perfection, these cutlets make for an enticing snack or party appetizer, sure to please both vegetarians and meat-lovers alike. Let’s embark on this culinary journey that brings together wholesome ingredients in a mouthwatering creation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms, finely sliced | 2 cups |
| Poha (flattened rice), soaked for 15 minutes | 1/2 cup |
| Green beans (French beans), chopped | 6 |
| Carrot (Gajjar), grated | 1 |
| Ginger, grated | 1 teaspoon |
| Green chili, finely chopped | 1 |
| Red chili powder | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Chaat masala powder | 1/2 teaspoon |
| Amchur (dry mango powder) | 1/4 teaspoon |
| Fresh coriander (Dhania) leaves | A handful |
| Whole wheat bread crumbs or semolina | For coating |
| Salt | To taste |
| Sunflower oil | For shallow frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | Approx. 4g |
| Carbohydrates | Approx. 30g |
| Dietary Fiber | Approx. 3g |
| Fat | Approx. 6g |
Preparation Steps
-
Prepare the Poha: Begin by thoroughly washing and soaking the poha in water for about fifteen minutes, ensuring it softens nicely. Once soaked, drain the excess water and set the poha aside for later use.
-
-
Sauté the Vegetables: In a small pan, heat one teaspoon of oil over medium-low heat. When the oil is hot, add the finely chopped onions and sauté until they turn translucent, infusing your kitchen with a delightful aroma. Next, add the green chilies, grated ginger, grated carrot, and chopped green beans. Sauté this mixture for approximately 2-3 minutes, or until the carrots and beans are tender yet crisp. Once done, turn off the heat and allow the mixture to cool slightly.
-
Combine Ingredients: Once the sautéed mixture has cooled to a lukewarm temperature, add the finely chopped mushrooms, red chili powder, garam masala, chaat masala, amchur, soaked and drained poha, and salt. Using a masher, gently mash the ingredients together to form a thick, cohesive mixture that retains some texture.
-
Shape the Cutlets: Take a small portion of the mixture and roll it into a ball between your palms. Then, gently press it down with your fingers to flatten it into a cutlet shape. Repeat this process until all the mixture has been used, forming evenly shaped cutlets.
-
Prepare for Frying: Heat a non-stick shallow frying pan over medium heat, adding a tablespoon of sunflower oil. While the oil heats, spread a layer of semolina or bread crumbs on a plate to coat the cutlets.
-
Coat and Fry the Cutlets: Take each cutlet and place it on the breadcrumbs or semolina, pressing lightly to ensure an even coating on all sides. Carefully place the coated cutlets in the hot oil, frying them until they turn golden brown on both sides. Each side will take approximately 3 minutes on low to medium heat.
-
Serve: Once cooked to perfection, remove the cutlets from the pan and let them drain on a paper towel. Serve your Mushroom Poha Cutlets hot alongside a refreshing Dhaniya Pudina Chutney or a tangy Date and Tamarind Chutney. For an extravagant touch, pair them with Kashmiri Style Nadir Monjvor (Lotus Stem Cutlets) or Herbed Baby Potatoes as part of your appetizer spread.
Conclusion
Mushroom Poha Cutlets are a celebration of Indian flavors, merging nutrition with irresistible taste. These crispy, golden delights are perfect for gatherings, ensuring that every bite leaves your guests wanting more. Whether enjoyed as a snack or as part of a lavish appetizer platter, these cutlets embody the essence of love in cooking. So, gather your ingredients, roll up your sleeves, and create a dish that brings joy to your table!
