Spinach Poha Cutlet
Spinach poha cutlets are pan fried and made with a very little oil, which makes them a delicious and healthy snack. They are vegan, gluten-free, dairy-free, and nut-free as well.
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.
- 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.