Meena's Taste Mantra

Poha Cutlet | Flattened Rice Cutlet

We had some leftover Ragi | Nachini Bread and Appa wanted something garma garma as a tea-time

snack! But Amma made it very clear "No Deep Fried". After few minutes of deliberations, Amma zeroed in on making these tasty cutlets which qualified both requirements of being hot as well as healthy!

Ingredients:

1 cup Poha | Flattened Rice

4 Nachini | Ragi | Finger Millet Bread Slices

1 tblsp Besan | Chick Pea Flour

3 Green Chillies, finely chopped
1 tsp Adrak | Ginger, finely chopped

1 cup Potatoes, boiled and mashed

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Aamchur | Dry Mango Powder

1 tblsp Rava | Semolina

Oil, for shallow frying

To taste Salt

Method:

Wash poha and drain the water completely. Sprinkle just a drizzle of water on poha and let it soak for 15 minutes.
In a frying pan, slightly roast the besan till it becomes aromatic. Ensure the besan is uniformly roasted and does not get burnt. Keep aside to cool.
Soak nachini bread slices such that the bread slices are just immersed in water. After 5 minutes, squeeze excess water and keep the squeezed bread aside.
In a mixing bowl add the roasted besan, squeezed nachini bread, smashed potato, soaked poha and other ingredients except oil. Mix well and knead to make a lump free dough.
Make equal portion balls from the dough. You can make 15 lemon sized balls from this quantity.
Shape the portions to a cutlet. You can also use a cookie cutter of varied shapes to make these cutlets.
On a plate add rava. Gently dust the shaped cutlets on both sides with rava.
In the same frying pan, heat some oil for shallow frying and when the oil is hot, keep the flame on low. We have used bare minimum oil only!
Place the cutlets in such a manner that they are not touching each other.
After about 2 minutes, gently flip the cutlets. The side that was directly on the frying pan, would have few golden brown spots.
After 3 minutes, turn the cutlets again. Now the cutlets should be crisp on the outer surface but soft yet cooked inside.
Transfer to serving plate.
Serve hot with Tomato Ketchup and shredded cabbage and carrot salad with lemon!

We have used:
1. Borges Olive Oil - Light
2. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.