Poha Cutlet

Ingredients

1 cup poha

3 med Potatoes,boiled and mashed

2 tbsp Oil 

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

1 med Onion (finely chopped)

2 tbsp Refined flour (maida)

1 tsp Red chilli powder

2 Green chillies (finely chopped)

1/4 tsp Turmeric powder

Salt to taste

2 tbsp Fresh coriander leaves (finely chopped)

10 cashewnuts (chopped)

1 tbsp Lemon juice

Method:

Soak poha for five minutes. Heat oil in a pan. Add cumin seeds, mustard seeds, chopped onion, two tablespoons of refined flour and roast for 2-3 minutes. Add red chilli powder, chopped green chillies, turmeric powder, stir and mix well. Remove from heat and transfer the mixture into a bowl. Add soaked poha, mashed potatoes, salt, chopped coriander leaves, chopped cashewnuts and lemon juice. Mix well. Divide the mixture into 8-10 equal portions and shape each into a cutlet. Heat sufficient oil in a kadai and deep fry the cutlets till golden brown in colour. Drain onto an absorbent paper and serve hot with green chutney.

Potato Cutlets

Ingredients:

5 medium-sizes potatoes, washed thoroughly

2 tsp salt

2 tblsp garam masala - available at Indian stores

2 tblsp coriander powder

2 tblsp black pepper

10 cleaned and cut cilantro leaves - cut these into very tiny pieces

6 tblsp bread crumbs

6 tblsp vegetable oil

Method:

Put the cleaned potatoes in a large saucepan filled with water. Keep it on high heat and boil until potatoes become soft and tender. Remove from heat, cool and peel the potatoes. Take a large vessel, put the potatoes, salt, garam masala, coriander powder, black pepper and cilantro pieces and mash them thoroughly. Let there not be any lumps in the mixture. Now, shape a handful of mixture into a cutlet, like a cookie, which is 2 – 3 inches in diameter and 1 inch thick. Roll each cutlet lightly on bread crumbs to give it a thin coating and keep aside. Keep a medium-sized frying pan on heat and drop 2 tblsp vegetable oil on it. Arrange about 4 cutlets on the pan and fry until they turn golden-brown. Gently turn them over and add 2 tblsp oil and fry until golden-brown on both sides. Remove from heat and set aside. Repeat the above process for all the cutlets. Serve hot with sweet & sour tamarind sauce.