Rice Poha

Poha Cutlet with Rice Poha

A delicious snack made by combining softened Radhe Krishna Rice Poha with mashed potato, vegetables, herbs and mild spices. Shaped into golden cutlets and pan-fried until crispy outside and soft inside.

Ingredients

• 1 cup Radhe Krishna Rice Poha
• 1 large potato, boiled and mashed
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped green peas
• 1/4 cup finely chopped onion
• 1 tbsp fresh coriander, chopped
• 1/2 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp amchur powder
• 1 tsp sesame seeds
• Salt, to taste
• 3 tbsp oil, for pan frying

Instructions

1. Soften the poha: Rinse the Rice Poha gently once or twice and soak it for 3-4 minutes. Drain completely and let it rest until soft but not watery.
2. Prepare the mixture: In a large bowl, combine the softened poha with mashed potato, carrot, green peas, onion, coriander and ginger-garlic paste.
3. Season: Add turmeric, red chili powder, garam masala, amchur, sesame seeds and salt. Mix everything thoroughly until the mixture holds together.
4. Shape the cutlets: Divide the mixture into portions and shape each portion into a round, slightly flattened cutlet.
5. Pan-fry: Heat oil in a pan over low to medium heat. Place the cutlets in the pan and cook on both sides until golden and crispy.
6. Serve: Serve the Poha Cutlets hot with green chutney, tomato ketchup or your favorite chutney.