Friday, February 5, 2016



Cutlets are a popular choice when you are looking for a snack in the evenings. Elsewhere in this blog you will find the recipes for cutlets that I make from time to time such as Palak and Corn Cutlets, and Sprouted Moong Cutlets.

Poha is "Beaten Rice" in Hindi and this recipe for Poha Cutlet is adapted from the one given by the legendary Tarlaji Dalal. It makes for a filling snack and goes best with a green chutney.

There are different types of beaten rice available in the market, please choose the thick variety for making these cutlets.


  • Poha, (Thick variety of Beaten Rice), 2 cups
  • Yellow Moong Dal, (Split Yellow Gram), 1/4 cup
  • Green Chillies, finely chopped, 1 tbsp
  • Palak (Spinach), finely chopped, 1/4 cup
  • Coriander Leaves, finely chopped, 1 tbsp
  • Sugar, 2 tsp
  • Lemon Juice, 2 tsp
  • Salt, to taste
  • Oil, as required, for greasing and making the cutlets

Firstly, wash the moong dal and soak it in enough water for about an hour and then drain completely
Take the poha in a colander, and wash it under running water for a few seconds. Keep aside until the water drains out completely
In a mixer, add the soaked moong dal, poha, and green chillies and grind to a coarse paste without adding any water
Transfer this mixture to a bowl, add the chopped spinach, coriander leaves, sugar, lemon juice and salt. Mix thoroughly
Divide this mixture into 10 equal portions and shape each of them into flat cutlets of the same size
Heat a non-stick tawa and grease it with 1 tsp of oil
Place five of the cutlets and shallow fry them using oil as required, till they turn golden then flip and fry them on the other side too.
Repeat this procedure for the remaining cutlets.
Serve hot with a green chutney of your choice.

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