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Poha aloo, a popular Indian breakfast or teatime snack, is a cutlet made with flattened rice, potatoes, onions, and spices.
It is typically served with a chutney, usually mint or imli, or it could also be served with tomato sauce.
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- 1 cup jada poha (beaten or flattened rice, preferably the thick variety)
- 2 medium-sized boiled potatoes, mashed
- 1 tbsp hara dhania (cilantro), chopped
- 2 green chillies, chopped
- 8 to 10 pudina (mint leaves), chopped
- 1 tsp ginger paste
- 1 medium-sized onion, finely chopped
- 2.5 tbsp arrowroot powder
- 1 tbsp rice flour
- 1/2 tsp red chilli powder
- 1tsp amchur (mango powder)
- 1/2 tsp chaat masala
- 1 tsp salt
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- vegetable oil, for frying
- Submerge the poha in a bowl full of water and set aside for 5 minutes.
- Strain out the water and then squeeze the poha to remove the excess water. Mash the poha.
- In a large bowl, grate the boiled potatoes. Add the squeezed and mashed poha.
- Add the hara dhania, green chillies, mint leaves, ginger paste, chopped onion, arrowroot powder, rice flour, red chilli powder, amchur powder, chaat masala, salt, coriander powder, turmeric powder, and garam masala. Mix well until it forms a dough. Set aside.
- Keep a kadahi (wok) on low heat. Add sufficient oil for frying and let it heat up.
- While the oil is heating up, prepare the cutlets by taking a little dough in your oil-greased palms and shaping it as you wish. Set aside all the cutlets.
- When the oil is hot, raise heat to around medium and drop in the cutlets a few at a time. Let them fry for 15-20 seconds; then turn them over and fry them until evenly golden. Keep turning them over frequently. Transfer the golden fried cutlets to a plate. Fry the remaining cutlets.
- Serve the hot poha aloo with chutney and/or tomato sauce.
Poha Aloo Recipe (Flattened Rice and Potato Cutlet)
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© 2020 Rajan Singh Jolly