Matar Poha Cutlet
"Satisfy your cravings with these crispy Matar Poha Cutlets! Packed with flavor and goodness, they're the perfect snack or appetizer for any occasion. 😋🍽️
"These Matar Poha Cutlets are a delightful blend of poha, green peas, potato, carrot, onion, and spices like chaat masala, red chilli powder, and garam masala. Shaped into tikkis and balls, they can be deep-fried or shallow-fried to suit your preference. A crunchy exterior gives way to a flavorful interior, making them an irresistible treat for snack time or parties!"
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Ingredients
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1 cup Poha
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2 cups Fresh Green Peas (Boiled and Mashed)
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4 Potatoes (Steamed and Grated)
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4 Green Chillies (Finely Chopped)
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1 Inch Ginger (Grated)
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2 sprigs Curry Leaves (Finely Chopped)
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5 tbsp Coriander Leaves (Finely Chopped)
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1 tsp Cumin Seeds
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1 tsp Chaat Masala
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1 tsp Kashmiri Red Chilli Powder
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1/2 tsp Kitchen King Masala
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Salt to Taste
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6 Pearl Onions (Finely Chopped)
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1 small Carrot (Grated)
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For Flour-Cornflour Mixture:
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1 tbsp All-purpose Flour
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1 tsp Corn Flour
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Salt to Taste
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1/4 cup Water
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For Coating:
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75 gms Puramate Breadcrumbs
Cooking Instructions
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1
Firstly, rinse the poha well. Drain the water and set it aside for 10 minutes. Poha should be slightly moist and not too dry.
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2
Rinse and boil the green peas with water and salt to taste.
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3
Drain out all the water completely and mash it with a potato/vegetable masher. You can blend it alongwith the green chillies, ginger, curry leaves and coriander leaves, without adding water.
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4
In a large mixing bowl add steamed and grated potatoes. To it, add the finely chopped green chillies, curry leaves, coriander leaves and grated ginger. Mix it well with the help of a fork.
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5
Next add the boiled and mashed green peas and once again mix it well with the help of a fork.
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6
Add the soaked poha, cumin seeds, chaat masala, kashmiri red chilli powder, kitchen king masala and salt. Mix it well with the help of a fork.
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7
Next add the finely chopped coriander leaves, pearl onions and grated carrot. Once again mix it well with the help of a fork.
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8
Now bind the mixture into a dough.
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9
If the mixture is dry, then sprinkle little water. If sticky, add breadcrumbs, accordingly. Make a big lemon sized ball. Slightly flatten them. Patties are ready.
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10
Coat it with breadcrumbs for crunchiness. Fry it immediately or keep it refrigerated for 1 hour to allow it to get firm. Shallow fry or deep fry on medium flame until crisp and golden brown on both sides.
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11
Alternatively, in a small bowl, add flour, cornflour, salt and water. Mix well to form a slightly thin paste. It should be flowing consistency. Now take a pattie. Add it to the flour-cornflour mixture. Flip over so that it is coated evenly. Add it to the breadcrumbs. Flip and coat it well. Refrigerate it for an hour.
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12
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13
Heat a pan with 2 tablespoon of oil. Add the cutlets in batches and fry until crisp and golden brown on both sides.
Transfer it on to a wired rack, to drain away the excess oil.
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14
To make matar poha balls, shape the mixture into balls. Dip it in flour-cornflour mixture. Coat with breadcrumbs. Refrigerate for an hour and fry in appe pan on medium flame until crisp and golden brown.
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15
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16
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17
Crispy and Delicious Matar Poha Cutlet is ready. Serve it hot with coriander mint chutney or tomato ketchup.
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