Ingredients:
- 2 cups Poha (flattened rice)
- 2 medium Potatoes (boiled & mashed)
- 1 medium Onion (finely chopped)
- 3–4 Bread slices (soaked and squeezed)
- 1 tbsp Peanuts (roasted)
- 1 tbsp Coriander leaves (finely chopped)
- 2 Green chillies (finely chopped)
- 1 tsp Mustard seeds
- ¼ tsp Turmeric powder
- ½ tsp Red chilli powder
- 10–12 Curry leaves
- Salt – to taste
- 1 tbsp Cooking oil (for tempering)
- Oil – for deep or shallow frying
Instructions:
- Boil and mash the potatoes. Set aside.
- Rinse poha in a colander under running water and set aside to soften (do not soak).
- Heat 1 tbsp oil in a pan. Fry peanuts and keep aside.
- In the same oil, add mustard seeds. Once they splutter, add onions, curry leaves, and green chillies.
- Sauté until onions are light golden. Add turmeric and red chilli powder. Mix well.
- Add the rinsed poha, fried peanuts, and salt. Cook on low flame for about 6 minutes. Turn off the heat.
- Allow mixture to cool slightly, then mix in mashed potatoes and soaked, squeezed bread slices.
- Combine everything well. Shape into cutlets using your hands.
- Heat oil in a pan. Fry cutlets on medium heat until golden and crisp on both sides.
- Remove on paper towels and serve hot with green chutney or ketchup.
Nutritional Information (General):
- Calories: 110 kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 5g
- Fiber: 2g
- Sodium: 150mg
- Iron: 4%
- Calcium: 2%
Cooking Tips & Variations:
- Stuffed Version: Add a spiced paneer filling inside the cutlet for a surprise center.
- Baked Option: Bake the cutlets at 180°C for 20–25 minutes for a healthier version.
- Air Fryer Friendly: Brush with oil and air fry at 180°C for 10–12 minutes.
- Binding Tip: You can also use rice flour or cornflour if bread isn’t available.
Common Mistakes & Fixes:
- Cutlet Falling Apart in Oil:
Fix: Make sure the mixture is not too wet. Add breadcrumbs or a little besan (gram flour) if needed. - Cutlets Absorbing Too Much Oil:
Fix: Fry on medium heat and ensure oil is adequately hot before adding cutlets. - Mixture Too Dry or Crumbly:
Fix: Add a few drops of water or more mashed potatoes to bring it together.
Chef’s Tips & Tricks:
- Toasting peanuts adds a lovely crunch—don’t skip them!
- Use stale bread for better binding and structure.
- Shape the cutlets ahead of time and refrigerate for 15–20 minutes to help them firm up.
Brand Suggestions:
- Poha: TRS or Natco Thick Poha – Available at Tesco, Asda, or Indian stores
- Mustard Seeds: East End or TRS
- Curry Leaves: Fresh from Asian groceries or frozen packs in Sainsbury’s
- Cooking Oil: KTC Sunflower Oil or Crisp ‘n Dry
- Bread Slices: Hovis or Warburtons white bread
- Spices: TRS or Natco range
Equipment & Tools:
- Non-stick frying pan
- Mixing bowl
- Potato masher or fork
- Flat spatula
- Colander for rinsing poha
- Frying ladle or tongs
- Paper towels
Pairing Suggestions:
- Serve hot with green chutney, tamarind chutney, or tomato ketchup
- Pairs wonderfully with masala chai or ginger tea
- Can be used as a patty in burgers or sandwiches
Allergen Information:
- Gluten: Contains gluten from bread – use gluten-free bread if needed
- Nuts: Contains peanuts – omit if allergic
- Vegan: This recipe is naturally vegan
- Dairy-Free: Yes
Recipe Instructions Step by Step:
Step 1: Boil & Mash Potatoes
Boil 2 potatoes, peel and mash. Keep aside.
Step 2: Prepare Poha
Wash poha under running water using a sieve. Do not soak. Let it rest to soften.
Step 3: Roast Peanuts
Heat 1 tbsp oil and roast peanuts until golden. Remove and set aside.
Step 4: Make Masala
In the same oil, add mustard seeds. Once they pop, add chopped onions, curry leaves, and green chillies. Sauté till golden. Add turmeric and chilli powder.
Step 5: Add Poha & Peanuts
Add softened poha, roasted peanuts, and salt. Mix and cook on low flame for 6 minutes. Turn off the heat.
Step 6: Add Potato & Bread
Let the mixture cool. Add mashed potatoes and squeezed bread slices. Mix well to form a dough.
Step 7: Shape Cutlets
Take small portions and shape into round or oval cutlets.
Step 8: Fry the Cutlets
Heat oil for shallow or deep frying. Fry cutlets on medium flame until golden and crisp. Drain on paper towels.
Step 9: Serve
Serve hot with chutney or ketchup.