Poha CutletNovember 29, 2021
Crispy on the outside, tender & flavorful on the inside, Vijay Poha Cutlets make a wonderful evening snack! Learn its recipe here to wow your guests every time.
- 140 gm / 1 cup Vijay Gold Thick Avalakki
- 250 gm / 2 medium Potatoes
- 100 gm / 1 cup Paneer
- 70 gm / 1 small Onion, finely chopped
- 10 gm / 2 green chillies, finely chopped
- 5 gm / few sprigs Coriander leaves, finely chopped
- 5 gm / 1 tsp Ginger Garlic Paste
- 4 gm / 1 tsp Mastercook Dhania, powdered
- 2 gm / ½ tsp Mastercook Jeera, Powdered
- 3 gm / ¾ tsp Red Chilli Powder
- 1 gm / ¼ tsp Garam Masala
- 1 gm / ¼ tsp Mastercook Pepper, powdered
- 1 gm / ¼ tsp Amchur powder
- Salt to taste
- Boil the potatoes until soft, peel and mash gently, set aside.
- In a small bowl, add the Vijay Gold thick Avalakki and cover it with water. Allow to soak for 5 minutes.
- In a large bowl, grate the paneer and add the boiled potatoes, and the Avalakki after draining the excess water.
- Add the onion and coriander leaves along with all the spices, lemon juice and ginger garlic paste
- Knead and mash the mixture well to combine thoroughly.
- Check to see if you can form crack free cutlets. If not you can add a little flour or corn flour to aid with binding.
- Form the dough into about 50 gm cutlets. Set on a plate.
- Fry on a low flame until golden brown on both sides. Set on a tissue to drain excess oil.
- IServe warm with your favorite chutney.
- The Avalakki must be drained well before adding to the mixture. You can use a strainer and press lightly to rid the excess moisture.
- You can add other vegetables like carrot, beans or capsicum to it, but ensure it is diced very fine or the cutlets will break while shaping.
- You can prepare these in advance and freeze them in a single layer. Once thoroughly frozen, you can store them in ziplock bags and fry whenever you’d like!
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