How To Make Poha Aloo Cutlet | Easy Cooking Recipe | Chef Ajay Chopra

Today, we're making something delicious and super easy – Poha Aloo Cutlets. This is perfect for a quick recipe for breakfast or a snack for kids.

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Poha Aloo Cutlet

Portions serving: 4-5 pax
Preparation time: 05 mins
Cooking time: 30 mins
Calories: 96 cal per portion

Ingredients:

Poha 2 cups
Onion chopped ½ cup
Capsicum chopped ¼ cup
Carrot fine diced ¼ cup
Ginger chopped 1 tsp
Green chilli chopped 1 tsp
Coriander chopped 1 tbsp
Green peas blanched ¼ cup
Salt ½ tsp
Red chilli powder 1 tsp
Garam masala ½ tsp
Amchur powder 1 tsp
Jeera powder 1 tsp
Rice flour 2 tbsp
Potato boiled 3 pcs
Cheese 1 block (200 gms)
Vermicelli (thin) 1 cup
Refined flour 3 tbsp
Water 6 tbsp
Oil for deep frying

Method

Begin by washing the poha thoroughly, rinsing it 2-3 times until it's clean. After rinsing, strain the poha and squeeze out any excess water.
Transfer the washed poha to a mixing bowl. Add the chopped onion, capsicum, finely diced carrot, chopped ginger, chopped green chilli, salt, red chilli powder, chopped coriander, garam masala, amchur powder, jeera powder, and rice flour to the bowl.
Grate and add the boiled potatoes to the mixture, creating a soft dough-like texture. Combine all the ingredients thoroughly to ensure even distribution of flavours.
Cut the cheese block into batons or finger-sized shapes, preparing them for stuffing.
In a separate bowl, create a slurry by mixing the refined flour and water.
Crush the vermicelli to create small, uniform pieces.
Take a portion of the poha mixture and flatten it in your palm. Place a cheese stick in the centre of the flattened mixture and fold it into a cylindrical shape. Seal the edges securely to prevent the cheese from oozing out during frying.
Dip the rolled cutlet into the refined flour slurry, ensuring it's coated evenly. Then, transfer the cutlet onto the crushed vermicelli, rolling it to coat the entire surface with vermicelli. Set aside the coated cutlets.
Heat oil in a pan for deep frying. Ensure the oil is medium-hot before adding the cutlets.
Gently place the coated cutlets into the hot oil and deep fry them. Fry until they turn crispy and achieve a golden brown colour. This will take a few minutes.
Once fried, remove the cutlets from the oil and place them on a tissue paper-lined plate to drain off excess oil.
Serve the hot and crispy poha & aloo cutlets with tomato ketchup, offering a delightful combination of textures and flavours.





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