Daily Recco, February 19: Poha Cutlets for some guilt-free snacking
It is the time when the weather gods are kind and your palate craves a spicy snack. Your body will thank us later for the healthy-yet-tasty poha cutlets — the perfect accompaniment for masala chai.
It is the time of the year when winter is slowly bidding adieu and spring is setting in. A time of the year when a quick snack is what you crave. However, if the snacks are healthy, it makes your tummy as happy as your palate. We bring you the healthy and very tasty Poha Cutlets that you can indulge in over the weekend with a cup of piping hot masala chai.
What you’ll need:
One cup of poha (beaten rice)
Two medium-sized potatoes (boiled and mashed)
A quarter teaspoon of turmeric powder
Half a teaspoon of red chilli powder
Half a teaspoon of garam masala powder
A quarter teaspoon of amchur (dry mango powder)
Half a teaspoon of chaat masala
Half a teaspoon of ginger-garlic paste
A quarter teaspoon of crushed black pepper
One tablespoon of cornflour
Half a teaspoon of salt
Two tablespoons of finely chopped coriander leaves
One cup of breadcrumbs
For the batter:
Two tablespoons of cornflour
One tablespoon maida
A quarter teaspoon of crushed black pepper
A quarter teaspoon of salt
Half a cup of water
How to:
Add a cup of washed poha and the potatoes in a bowl. To this, add the turmeric, chilli powder, garam masala powder, amchur, chaat masala, ginger-garlic paste and a quarter teaspoon of crushed pepper and combine it well.
Next, add a tablespoon of cornflour, salt and the coriander leaves. Knead it all together to form a dough. Additionally, you can add vegetables or grated cheese to the dough for a better flavour.
Apply a little oil to your palms and roll the dough into small balls and flatten with your palms, making small patties.
In a separate bowl, combine the ingredients listed for the batter, making a smooth batter.
Dip the patties in the batter, coat with the breadcrumbs on all sides and fry them in oil till the outside is golden brown. Ensure that you fry on medium flame and the oil is not too hot, else the patties will get brown on the surface and remain uncooked inside.
Flip to ensure all sides are evenly fried.
Serve piping hot with tomato sauce or mint chutney.