Try this Palak Poha Cutlets Recipe, or contribute your own.
- green coriander – 2 to 3 tbsp (finely chopped)
- coriander powder – 1 tsp
- salt – 1 tsp or to taste
- garam masala – 1/4 tsp
- turmeric powder – 1/4 tsp
- flattened rice – 1.5 cup (150 gms)
- spinach- 1 cup (finely chopped)
- boiled potatoes- 4 (300 gms)
- grated ginger- 1 tsp
- green chili – 2 to 3 (finely chopped)
- red chili powder – 1/4 tsp
- dry mango powder – 1/4 tsp
- oil- for frying
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 1.5 cup i.e 150 gm poha. Wash the poha, drain out the water. Leave very little water in the bowl so that the poha is soft. Keep it aside for 5 minutes. Stir the poha once.
- Take 1 cup finely chopped spinach. Also take 4 medium sized boiled potatoes and peel them. Grate the potatoes.
- Heat some oil in a wok. Mix poha, spinach and potatoes. Now add spices such as 1 tsp grated ginger, 2 to 3 finely chopped green chili, ¼ tsp garam masala, ¼ tsp red chili powder, 1 tsp salt or to taste, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp turmeric powder, 2 to 3 tbsp finely chopped green coriander. Mix all ingredients well.
- Once the dough for the cutlet is ready then grease your hands for making the cutlet. Take out a little dough from the bowl and make a ball from it. Bind the mixture, press and give it a round shape then keep them out in a plate.
- Heat oil in a wok. Check if it is sufficiently hot. Drop the cutlet in oil to fry. Put as many cutlet in the wok as nay fit it. Till the cutlets are fried prepare the rest of the cutlets likewise.
- Once fried and golden brown. Flip and fry them until golden brown from all sides. Hold the slotted ladle on the edge of the wok like this, so that the extra oil drains back to the wok. Fry all cutlets similarly. 10 cutlets can be made with this quantity of dough. It takes 5 to 6 minutes to fry the cutlets at once.
While traditional vegetable cutlets rely on breadcrumbs for structure, this version uses flattened rice to absorb internal moisture while maintaining a lighter internal texture. Managing hydration is critical when combining boiled potatoes with fresh spinach, as excess water will cause the patties to disintegrate upon contact with hot oil.
- Wash the flattened rice thoroughly, then drain the water completely while leaving just enough residual moisture for the flakes to soften over a resting window of 5 minutes.
- Grate the four boiled potatoes rather than mashing them to distribute starch evenly and prevent a gummy interior.
- Substitute amchur with fresh lemon juice at a 2:1 ratio if dry mango powder is unavailable in your pantry.
- Maintain frying oil at a steady heat so the cutlets require 5 to 6 minutes total to achieve an even golden brown crust without burning the exterior.
- Hold the slotted ladle against the edge of the wok during extraction to drain excess surface lipids back into the pan.
Preparing the potato and spinach dough while the flattened rice rests optimizes kitchen workflow so frying can happen continuously. Adjusting binders like potato starch allows cooks to easily modify this formulation for specific dietary requirements.
