Poha cutlet recipe or avalakki/aval cutlet recipe – easy snacks recipeTweet
Poha cutlet or avalakki cutlet or aval cutlet is a delicious tea-time snack that can be prepared quickly at home with the ingredients easily available at home. It makes up for a great snack for kids as a nice tea-time or evening snack. Cashewnuts added to the cutlet gives a nice cruncy and nutty taste. You can also deep fry the cutlets instead of shallow frying, but shallow frying absorbs less oil. Poha or beaten rice is full of iron and addition of lemon juice contributes to absorption of iron.
Oher poha recipes which you can try from my blog..
Prep Time : 15 mins
Cook Time : 15 mins
Servings : 2-3 persons
Poha or flattened rice – 1 cup
Potatoes – 2 (medium sized)
Chopped cashewnuts – 2 tablespoons
Chopped coriander leaves
Chaat masala – 1 teaspoon
Lemon juice – 1 teaspoon
Salt to taste
Oil for shallow frying
Cooking oil – 2 tablespoons
Mustard seeds or rai- 1/2 teaspoon
Cumin seeds or jeera – 1/2 teaspoon
Onion – 1 (chopped finely)
Green chillies – 4 (chopped finely)
Gram flour or besan – 2 teaspoons
Turmeric powder – 1/4 teaspoon
HOW TO MAKE OR PREPARE POHA OR AVALAKKI CUTLET RECIPE
Wash and soak the poha for 4-5 minutes. Strain the poha of excess water in a colander or strainer. Keep it aside. Boil the potatoes with sufficient water. Once cooled down, peel the skin of the potatoes and grate them. Set aside.
Heat oil in a pan on a medium flame. Add mustard seeds and allow them to splutter. Once the seeds stop spluttering, add cumin seeds and saute till light brown. Add green chillies and chopped onions and cook till onions become translucent.
Then add turmeric powder and besan and roast for 2-3 minutes. Switch off the flame and remove from heat.
In a mixing bowl, add the grated potatoes, soaked poha, chopped cashewnuts, chaat masala, lemon juice, salt and coriander leaves. Transfer the onion mixture to this and mix well. Divide the mixture into equal portions and shape into a cutlet.
Heat little oil in a pan on a medium flame for shallow frying. Grease the oil in the pan evenly. Shallow fry the cutlets on both the sides till they turn golden brown in colour. Once done, remove them in an absorbent paper to remove the excess oil.
Serve the poha cutlets hot or warm with green chutney or tomato ketchup.
Always grate the potatoes. It helps to bind the mixture without any lumps.
You can add maida (all-purpose flour) or cornflour instead of besan. You can also use peanuts instead of cashewnuts and then make cutlets.