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poha cutlet Recipe
|Poha||2 Cup (32 tbs) (thin variety)|
|Carrot||1 Cup (16 tbs), grated|
|Capsicum||1⁄2 Cup (8 tbs), chopped|
|Onion||1 Medium, chopped|
|Coconut||3 Teaspoon, grated|
|Green chillies||4 , chopped|
|Cumin seeds||1 Teaspoon|
|Red chilli powder||1⁄2 Teaspoon|
|Chat masala||1 Teaspoon|
|Oil||2 Cup (32 tbs) (to deep fry)|
Calories 1112 Calories from Fat 1032
% Daily Value*
Total Fat 117 g179.8%
Saturated Fat 16.1 g80.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 37.8 mg1.6%
Total Carbohydrates 19 g6.4%
Dietary Fiber 2.9 g11.7%
Sugars 4.9 g
Protein 3 g6%
Vitamin A 124.7% Vitamin C 86.8%
Calcium 4.6% Iron 11.6%
*Based on a 2000 Calorie diet
Add onions and green chillies. Add carrot when the onions are a little golden brown. Add capsicum after 2 mins. Add grated coconut, salt and chat masala and cook for 3 mins.
Let it cool.
Take the poha and rinse it with water. Add salt cumin seeds and chilli powder, knead it into a dough with adding very little water if needed.
Make small rounds of the dough. Flatten them in circular shape of 6-7 cms diameter. Put the carrot and capsicum mixture (about 2 tsp) in the middle and cover it from the sides and make a round ball. Similarly make other balls.
Heat oil to deep fry. When the oil is hot add the balls and deep fry till light golden.
Cut it into half before serving and serve with mint dip.