Poha Cutlet Bhopali Style

Name: Poha Cutlet Bhopali Style
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Cup poha (flattened rice); 2 Medium sized mashed boiled potatoes; 1/2 Tsp Red chilli powder; 1/2 Tsp Garam masala powder; 1/2 Tsp Coriander powder; 1/2 Tsp Dried mango powder (amchoor); 1/2 Tsp Turmeric; 1 Tsp Ginger garlic paste; to taste Salt; 1 Finely chopped green chilli; handful chopped coriander leaves (Dhaniya patti)

Vaishali Shrivastava @cook_12309200

Poha is the staple breakfast food of MP esp. Bhopal and Indore and therefore I made these crispy cutlets that are quick to make and filling. Enjoy the #flavoursofBhopal

Vaishali Shrivastava @cook_12309200

Poha is the staple breakfast food of MP esp. Bhopal and Indore and therefore I made these crispy cutlets that are quick to make and filling. Enjoy the #flavoursofBhopal

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Ingredients

2 servings

1 Cuppoha (flattened rice)
2Medium sized mashed boiled potatoes
1/2 TspRed chilli powder
1/2 TspGaram masala powder
1/2 TspCoriander powder
1/2 TspDried mango powder (amchoor)
1/2 TspTurmeric
1 TspGinger garlic paste
to tasteSalt
1Finely chopped green chilli
handfulchopped coriander leaves (Dhaniya patti)

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Steps

1

Place the flattend rice (poha) in a strainer(channi) and wash it thoroughly with water for a few seconds.
2

Take a bowl, add 2 cups of water and soak poha for 5 mins
3

Now strain the water from poha and press gently to remove excess water from poha
4

Take a bowl and mix poha, boiled potatoes, red chilli, green chilli, garam masala,coriander powder,dried mango powder,turmeric, coriander leaves, ginger garlic paste, salt, and knead a little till it comes together
5

Take a portion of the mixture and make round shapes,then press them to flatten them a little (cutlet shape)
6

Heat 6-7 tb spoon oil in a heavy base deep frying pan(Kadhai)
7

Once oil is hot, deep fry the cutlets until they become golden and crisp. take them out on a paper napkin to absorb extra oil(Tip: Add few cutlets if using less oil because if you add too many the oil temperature drops)
8

Serve hot with tomato ketchup or tamarind chutney