Poha Cutlet – Try this combination of rice flakes, potatoes and a sprinkle of chat masala in these party-sized appetizers. All the elements in these cutlets work together to make every bite exciting. What a thrilling way to enjoy simple rice flakes?
As you know, rice flakes are such a versatile ingredient that can be easily adapted into appetizers,snacks,desserts and even breakfast. But interestingly , for some reason, I don’t use it much in my daily cooking. So, I decided to turn this simple ingredient into delicious patties or tikkis or cutlets that can be served as an appetizer or snack.
This poha cutlet is all about simple ingredients transformed into tasty bites that’s going to create a flavor explosion in your mouth. For me, hectic days just means ‘quick and easy’ in the kitchen. You know, simple recipes that are ready in under 30 minutes. And these little cuties fit that bill, too!
I soaked the poha or rice flakes for 5 minutes to make them soft and pliable. When rice flakes are soaking, you need to boil the potatoes and mash them. To make this quick and easy like I said, peel the potatoes and cut them into cubes before adding to salted boiling water. On the other hand, if you already have leftover mashed potatoes, you are lucky.
The mashed potatoes gets a quick tempering of spices to maximize the flavor. Stir fry the potatoes in mustard and cumin seeds, ground turmeric and chili powder. Finally, add the rice flakes, coriander leaves, lemon juice and salt to the potato mixture, and give it a really good mix.
The one last ingredient that adds the much needed flavor is chat masala. It’s commonly used in Indian street foods and is readily available from Indian grocery stores. This masala contains a plethora of spices. After the final sprinkle of chat masala, it’s time to shape them into small cutlets or patties.
Whenever I want to serve these poha cutlets as appetizers, I make smaller patties. To enjoy them as snacks, you can make bigger patties, like the ones you see here. Lastly, fry them and enjoy.
That’s it – simple and easy snack just for you.
Now if you’re looking for a great dip to serve these cutlets as appetizers, I highly recommend this coriander-mint chutney. Awesome combo!
- 3 medium potatoes, boiled and mashed
- 1 cup poha (aval or rice flakes)
- 1 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- 1 small onion, finely chopped
- ½ tsp ground turmeric (turmeric powder)
- 1 tsp red chili powder
- ¼ cup chopped coriander (cilantro) leaves
- Juice of half of 1 lemon
- ½ tsp chat masala
- Salt to taste
- ¼ cup oil, for frying
- Hot chili sauce, green chutney or tomato ketchup (sauce), to serve
- Soak rice flakes for 10 minutes. Drain. Set aside.
- Heat oil in a pan over medium-high heat. Splutter cumin seeds and mustard seeds. Add onion, and sauté, for 2-3 minutes or until soft and translucent. Add turmeric and red chili powder. Fry, stirring, for one minute. Remove from heat. Leave it to cool.
- Place rice flakes, mashed potatoes, onion mixture, coriander (cilantro) leaves, lemon juice, chat masala and salt in a large bowl. Mix well. Make 13 balls out of the mixture, and slightly press down to shape into small patties. Set aside.
- Heat ¼ cup oil in a frying pan. When the oil is hot enough, add the patties. Do not overcrowd the pan. When one is golden, flip over to cook the other side. Fry the cutlets in batches, if necessary. When done, drain on an absorbent towel.
- Serve with chutney or your favorite sauce.
- If the mixture is not holding together really well, add some breadcrumbs.
- You can add more vegetables to these cutlets to make them nutritious. Simply chop them finely and cook it along with the onion mixture.