Crispy Aloo Poha cutlets are a quick and easy anytime snack recipe made from boiled potatoes and poha(flattened rice). A favorite among the kids, easy breakfast option and an ideal party snack or starter. Best enjoyed with ketchup and green chutney, also can be used as patty for a simple no fuss Aloo Tikki burger. These are fried but as very light on the stomach as doesn’t absorb oil. For those who want a no-fry option, can pan fry these in form of tikkis. Two days back we woke up to very pleasant weather as it rained the night before. Kids vacations going on so they keep on asking for something different!! my elder one said make pakoras but I ran out of besan(chickpea flour) and boiled potatoes in my refrigerator looked at me like ‘pick me up and use us’!!! and I ended up making Aloo poha cutlets as everyone got in the mood of having something different for breakfast!! For those who don’t know about Poha it is flattened rice available at Indian Grocery Stores(outside India) and used a quick, easy and healthy breakfast option.
For making crispy Aloo Poha cutlets we need 2 boiled potatoes(you can use more as per your requirement), 1/2 cup soaked poha(flattened rice),1/2 cup breadcrumbs for binding, few Indian spices and herbs like cumin seeds, cumin powder, coriander powder, red chilli powder/flakes. You can also add finely chopped coriander leaves.
For soaking poha, take around half cup of poha, wash it in water, and then soak it in enough water for 5 minutes, drain water and keep aside soaked poha for use.
Mash boiled potatoes, add in soaked poha, finely chopped green chillies(optional), coriander and cumin powder, red chilli flakes, cumin seeds, breadcrumbs and mix nicely everything, divide into equal portions and give the desired shape like oval, round or flattened patty.
Keep the cutlets in the refrigerator covered with cling film or in an air-tight box for 15-30 min this step helps to keep the cutlets firm.
Heat oil in a kadhai/heavy bottomed pan. Fry cutlets in medium hot oil till golden brown.
Serve hot with tomato ketchup/green chutney/sweet chilli garlic sauce.
Few Pointer to get perfect cutlets..
Use potatoes that are kept in the refrigerator for some time. You can make it freshly boiled potatoes also but refrigerated potatoes give good results.
Make ahead these cutlets and freeze, fry and serve when required.
These taste best when served hot. Fry before serving. You can also reheat these in the oven before serving if for some reason you made few hours before serving. Just pre-heat the oven to 200°F and keep cutlets in the oven. Do not reheat in microwave, these will become soggy.
If you feel that cutlets are not binding properly and are little moist, add some bread crumbs.
So what are you waiting for!!?? Make these cutlets for breakfast or snack or your guests and enjoy with a cup of hot tea and dip of your choice!!
Do give your feedback in the comments section. Whenever you make these do post a picture here or on my FB page.. link for the same is below..Follow the blog for more such easy and quick yummy recipes!!
Aloo Poha Cutlets
Quick and Easy Snack recipe, made with boiled Potatoes and Poha(flattened Rice)
- Boiled Aloo/Potatoes-2 large
- Soaked Poha/Flattened Rice- 1/2 Cup
- Breadcrumbs-1/2 Cup
- Coriander Powder- 1Tsp
- Red Chilli Powder/Flakes-1/2 Tsp(or as per required spice level)
- Cumin Seeds- 1/4 Tsp
- Finely Chopped Green Chillies(optional)–1 or as per required spice level
- Salt as per taste
- Wash and soak poha/flattened rice in a cup of water for 5 mins. Drain water after 5 min and keep aside.
- In a mixing bowl take boiled potatoes and mash nicely.
- To it add poha, coriander powder, cumin seeds, red chilli powder/flakes, breadcrumbs and salt and mix well.
- Give desired tight shape.
- Keep all the shaped cutlets in the refrigerator for 15-30 mins, covered in cling film.
- When ready to make, heat oil for frying in a kadhai or heavy bottomed pan, fry all the cutlets on medium heat.
- Serve hot with tomato ketchup/green chutney/sweet chilli and garlic sauce.
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