Bread - Poha Cutlet

Ingredients

  1. Bread Slices                                                    5
  2. Poha                                                               1 cup
  3. Potato                                                             2 medium size
  4. Peas                                                                ½ cup
  5. Onion                                                             1 medium size
  6. Green chillies                                                 3 – 4
  7. Coriander leaves                                            ½ cup
  8. Black pepper(crushed)                                  1 spoon
  9. Garam Masala                                               1 spoon
  10. Lemon Juice                                                   1 spoon
  11. Cornflour                                                        3 spoon          
  12.  Water                                                             ½ cup             
  13. Cornflakes(crushed)                                       1 cup
  14. Salt to taste


Method

  • Sprinkle water to the poha so that it gets soaked partially and becomes soft, keep aside for 15 minutes.
  • Cut the sides of bread and dip it in water and then squeeze it with both hands so that the water is drained from it.
  • Mix soaked poha, soaked bread, boiled and mashed potatoes, boiled and mashed green peas, finely chopped onions, green chillies, crushed black pepper, finely chopped coriander leaves, garam masala, lemon juice, and salt in a bowl.
  • Mix it so well that a soft dough is prepared out of it.
  • Make small balls out of it, press them in between hands to give it the round shape of cutlet.
  • Mix cornflour in water and dip the cutlets in this cornflour slurry and roll them in crushed cornflakes.
  • Fry the cutlets in oil till golden brown from both sides and serve hot.
Few points to be taken care / variations :-
  • Ensure that no water is added to the dough, if required add only little water to it.
  • Shape of the cutlet can be round, square or cylindrical as per your wish.
  • 2 beaten eggs can also be used instead of cornflour slurry.
  • In this age of weight reduction, cutlets can be shallow fried instead of deep fry in a non stick pan so that least oil is consumed.
  • Semolina or vermicelli are the other options instead of cornflakes, wherein the cutlets can be rolled.
  • This should be served hot with tomato ketchup, green chutney or tamarind (imli) chutney.
  • Smiley can be made on the cutlets with tomato ketchup so that it looks appealing to kids.

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