Enjoying hot tea and a savory snack with it during monsoons doubles the happiness. Instead of eating the same poha every day, if you make a different and tasty dish out of it, everyone in the house will love it, from kids to adults. In that case, poha cutlet can be a good option. Crispy on the outside and soft on the inside, these cutlets are perfect for breakfast, evening snacks, or even kids’ lunches. This quick recipe is nutritious and tastes even better when eaten with chutney or tomato sauce. Learn easy Poha Cutlet recipe.
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Material
- 2 cups thick poha
- ¼ cup moong dal (soaked in warm water for 30 minutes)
- 1 tsp finely chopped green chillies
- 2 teaspoons lemon juice
- 1 tsp finely chopped coriander
- ¼ cup finely chopped spinach
- 2 teaspoons of sugar
- Salt to taste
- Oil
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First of all, wash the poha thoroughly and remove the excess water from it. Drain the soaked mung dal. Then grind the poha, moong dal and green chillies in a mixer without adding water. Take this mixture in a bowl and add lemon juice, coriander, spinach, sugar and salt to taste and mix well. Now make small or medium round or oval cutlets of this mixture according to your preference. Heat a non-stick pan with light oil. Place the prepared cutlets on a pan and fry on medium heat until golden on both sides. Cutlets become crispy without using much oil. You can also prepare it in air fryer if you want. Serve hot poha cutlets with green chutney, tomato sauce or mint chutney. These cutlets taste better with hot tea during monsoons. This recipe can be a great choice for breakfast, evening snacks or kids tiffin.
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