Poha Cutlets

Poha cutlets make for an excellent starter or an evening snack with tea/coffee. A good lunch box recipe for kids, which is made healthier by substituting potato for sweet potato and using soya granules to make it protein rich.

Nutritional benefits:

These cutlets are high in protein and fiber. Sweet potatoes are a good source of vitamin C and A, peanuts with soya granules add to the much required protein. They are also very filling and a good snack as compared to the processed foods that we get hooked on to when we are hungry.

Ingredients:

Thick poha/beaten rice – ½ cup, soaked

Sweet potato – 1 medium, boiled and peeled

Soya granules – ¼ cup, cooked 

Roasted peanuts – 2 tbsp, crushed

Onion – 1, finely chopped

Carrot – 1 small, grated

Capsicum – 1 small, finely chopped

Green chillies – 1-2, finely chopped

Coriander leaves – fistfull, chopped

Amchoor powder – ½ tsp

Garam masala – ½ tsp

Coriander powder – ½ tsp

Cumin powder – ½ tsp

Grated ginger – 1 tsp

Fine semolina – ½ cup

Salt – to taste

Oil – for frying

Method:

1. In a pan, add a tsp of oil, once heated, add chopped onion and ginger, fry for a min till onion becomes transparent.
2. Add all the vegetables (carrot, capsicum, green chillies). Fry till soft, add mashed sweet potato and cooked soya flakes. Fry for a few minutes. Add salt, all the masalas and chopped coriander leaves. Switch off the gas, mix well and allow it to cool.
3. Grease your hands with a little oil, make small balls of the mixture, flatten it a bit and roll it over semolina/rava. Shallow fry on a flat skillet, adding oil/ghee till both sides are crisp and brown. Serve with pudina chutney or any curd based dip.

Nutritional Value (per cutlet)

Energy: 74 kcal

Protein: 2.2g

Fat: 5g

Carbohydrates: 12g