Easiest Way to Prepare Yummy Matar Poha Cutlet

Matar Poha Cutlet. In a large mixing bowl, combine leftover matar or aloo poha, mashed potatoes, garam masala powder, chaat masala powder, hing, turmeric powder and salt to taste to form a soft dough. Matar Poha Cutlet Crispy, spicy and delicious Indian style potato cutlet or patty using leftover matar poha! Enjoy as a snack with your evening chai/coffee!

Today I will share with you Crispy Poha Mattar Cutlet Recipe. This is also known as Poha Green Mattar Patties. Put mashed potatoes in a bowl and add soaked poha, grated carrot, grated paneer or channa, salt to taste, black pepper powder, garam masala powder, chat masala powder, red chilli powder, chopped ginger, chopped green chilly, coriander leaves and lastly add lemon juice. You can have Matar Poha Cutlet using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Matar Poha Cutlet

1. You need of potatoes, boiled, peeled and mashed4.
2. Prepare of leftover matar poha.
3. It's of garam masala powder.
4. It's of chaat masala powder.
5. You need of hing/asafoetida.
6. Prepare of turmeric.
7. Prepare of Cornmeal/fine suji for coating.
8. It's of rice flour.
9. You need of Salt.
10. Prepare of Oil for shallow frying.
11. It's of For Serving:.
12. You need of Ketchup or any green chutney.

Mix all the ingredients until well combined. All you need is poha, green peas, onions and Indian spices to make green pea poha. To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste.

Matar Poha Cutlet step by step

1. In a large mixing bowl, combine leftover matar or aloo poha, mashed potatoes, garam masala powder, chaat masala powder, hing, turmeric powder and salt to taste to form a soft dough. Place in airtight container and chill in refrigerator for about 10 to 15 minutes or until you want to fry them. You can fry them right away too, but chilling them a bit helps in maintaining the structure of the cutlet and prevents them from breaking apart..
2. A few minutes before serving, remove dough from fridge. Make round cutlet or patty shapes. Make rice flour slurry by mixing rice flour with some water to make a medium thin batter. Keep aside. If needed, add some salt and pepper to it. Arrange an assembly line of rice flour slurry and suji/cornmeal in two bowls. Make flat 2-inch cutlets of the potato-poha dough..
3. Dip these cutlets first in rice flour slurry/batter and then in cornmeal/suji bowl to coat completely. Heat oil for shallow frying and once hot, shallow fry on medium high heat until golden brown and crisp on both sides..
4. Remove onto absorbent paper-lined plates and serve hot, crispy matar poha cutlets with ketchup, green chutney or tamarind chutney along with some hot chai/coffee! Enjoy and Happy Cooking!.
5. Adjust spices according to taste. You can mix in some chopped cilantro/coriander leaves in the patty dough for added flavor..

Poha cutlets is a very simple, healthy, easy to make and can be served for an evening snack with green chutney or Tomato ketchup. A schezwan sauce or mayonnaise dip goes best with these. These cutlets can be deep fried or baked or shallow fried depending on one's taste buds and health factors. It is a favourite tea time breakfast snack made with a combination of Potato, Poha (Chiwda) and. poha cutlet recipe Then using a strainer, drain all the water from the poha.