Spinach Poha Cutlet
Spinach poha cutlet is a healthy, tasty, and easy recipe. These pan fried cutlets are made with a very little oil, which makes them a delicious and healthy snack or appetizer. It is made with some basic ingredients like spinach, poha, potato, and a few spices. The combination of these ingredients make these cutlets more flavorful and tasty.
These spinach poha cutlets are vegan, gluten-free, dairy-free, and nut-free as well. The combination of poha and spinach makes a perfect snack recipe for growing kids as they are excellent sources of carbohydrates, iron, vitamins, and antioxidants. These cutlets make a perfect make-ahead recipe to serve on busy weekdays.
When it comes to making a cutlet, always remember to get rid of excess moisture. Extra moisture causes cutlets to break so easily while cooking them. My recipe doesn’t require you to keep the mixture into the refrigerator. You may do so if the mixture gets a little sticky for you.
What Is Poha?
Poha is flattened rice, beaten rice, or dried rice flakes originating from the Indian subcontinent. Rice is parboiled before flattening. It is used to make different snacks or breakfast varieties in different parts of India. Poha can be consumed raw or just by soaking them into the water or milk by adding some flavors.
Ingredients
- Poha
- Spinach
- Potato
- Onion
- Ginger
- Green chilis
- Cilantro
- Lime juice
- Red chili powder
- Coriander powder
- Garam masala
- Chaat masala
- Salt
- Oil
Spinach Poha Cutlets Step By Step Recipe
Heat 1 tsp of oil in a pan and add green chilis, ginger, and onions. Sauté until they turn light brown for 3-4 minutes. Set aside.
In a colander, add poha and wash thoroughly and let them stand over the bowl for 10 minutes to remove all the water from them, cover with a kitchen towel.
Meanwhile, in a large bowl, add spinach, cilantro, potato, and the onion mixture.
Next add softened poha, red chili powder, coriander powder, garam masala, chaat masala, lime juice, and salt. Mash the poha and combine everything well into a ball.
Grease your hands with ½ tsp of oil and take some mixture and form into a round shape and then press it to form a small patty shape – make 10 cutlets out of this mixture.
Heat a griddle on a medium heat. Then, lower the heat and add 1 tsp of oil. Spread it with the spatula.
Transfer the cutlets to the hot griddle. Do not over crowd them -and it becomes hard to turn them. Drizzle some oil over the cutlets.
Cook the cutlets on medium-low heat for about 5-6 minutes and turn them with the help of two spatulas – the cutlets will not break with this method.
Cook the other side for 3-4 minutes or until it turns golden brown. Turn them again, cook for another minute, and serve.
Tips For Making Spinach Poha Cutlet
- Boil the potato ahead of time and keep it in the refrigerator for about 1-2 hours (overnight) before making cutlets. Remove the peels and grate it when it is still cold – the potatoes will be less sticky with this method.
- Triple wash spinach with a lot of water to remove the dirt and let it sit in the colander for 10-15 minutes. Squeeze out all the water from the spinach before chopping. I like to use my salad spinner to wash and dry the spinach.
- Make sure to remove all the water from the poha.
- If you are using thin poha, just sprinkle some water to soften it and set aside for 10-15 minutes.
- If the cutlet mixture is too sticky, let it sit in the refrigerator for 20-30 minutes before shaping.
- I will highly recommend not storing the mixture for a very long time in the refrigerator, it may release more juices and water.
- You can add 1-2 tsp cornstarch/rice flour/breadcrumbs as well if the dough is too sticky.
Variations
- If you don’t have poha, add some leftover mashed boiled rice in the recipe. Make sure the rice is at room temperature before adding in the cutlet mixture.
- You can form the cutlets into any desired shape as well to make them more interesting.
- Grated carrots go really well with spinach and potatoes. Add 1 small carrot in the recipe to make it more colorful.
- You can deep fry or shallow fry these cutlets as well.
How To Store Spinach Poha Cutlet?
Store spinach poha cutlets in an airtight container for 4-5 days in the refrigerator. Reheat them on a skillet or in the oven for the crispy texture.
How To Serve Spinach Poha Cutlet?
Serve spinach poha cutlet with some tomato ketchup or green chutney.
You can serve these cutlets for breakfast, a snack, or as an appetizer.
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Spinach Poha Cutlet
Ingredients
- 1 cup Poha thick
- 1 cup Spinach chopped
- 1 large Potato boiled, peeled, and grated
- 1 medium Onion chopped
- 1/4 inch Ginger finely chopped
- 3 Green chilis crushed
- 1/4 cup Cilantro chopped
- 1/4 tsp Lime juice
- 1/4 tsp Red chili powder
- 1 tsp Coriander powder/ Dhania powder
- 1/4 tsp Garam masala
- 1/4 tsp Chaat masala optional
- 1/2 tsp Salt or as required
- 5 tsp Oil
Instructions
- Heat 1 tsp of oil in a pan and add green chilis, ginger, and onions. Sauté until they turn light brown for 3-4 minutes. Set aside.
- In a colander, add poha and wash thoroughly and let them stand over the bowl for 10 minutes to remove all the water from them, cover with a kitchen towel.
- Meanwhile, in a large bowl, add spinach, cilantro, potato, and the onion mixture.
- Next add softened poha, red chili powder, coriander powder, garam masala, chaat masala, lime juice, and salt. Mash the poha and combine everything well into a ball.
- Grease your hands with ½ tsp of oil and take some mixture and form into a round shape and then press it to form a small patty shape – make 10 cutlets out of this mixture.
- Heat a griddle on a medium heat. Then, lower the heat and add 1 tsp of oil. Spread it with the spatula.
- Transfer the cutlets to the hot griddle. Do not over crowd them -and it becomes hard to turn them. Drizzle some oil over the cutlets
- Cook the cutlets on medium-low heat for about 5-6 minutes and turn them with the help of two spatulas – the cutlets will not break with this method.
- Cook the other side for 3-4 minutes or until it turns golden brown. Turn them again, cook for another minute, and serve.
Notes
- Boil the potato ahead of time and keep it in the refrigerator for about 1-2 hours (overnight) before making cutlets. Remove the peels and grate it when it is still cold – the potatoes will be less sticky with this method.
- Triple wash spinach with a lot of water to remove the dirt and let it sit in the colander for 10-15 minutes. Squeeze out all the water from the spinach before chopping.Â
- Make sure to remove all the water from the poha.
- If you are using thin poha, just sprinkle some water to soften it and set aside for 10-15 minutes.
- If the cutlet mixture is too sticky, let it sit in the refrigerator for 20-30 minutes before shaping.
- I will highly recommend not storing the mixture for a very long time in the refrigerator, it may release more juices and water.
- You can add 1-2 tsp cornstarch/rice flour/breadcrumbs as well if the dough is too sticky.
- If you don’t have poha, add some leftover mashed boiled rice in the recipe. Make sure the rice is at room temperature before adding in the cutlet mixture.
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I love to know what you are making!
Yummy, tasty, and excellent evening snack option!
Thank you Archana!