Poha Oats Cutlet
Cutlet is mostly a thin slice of meat from the leg or ribs of sheep, veal, hog, or chicken. The word cutlet is derived from French côtelette, côte, or “rib.” The meat slices are usually breaded and fried. Though the traditional cutlets are mostly made of meat. It doesn’t necessarily have to be made with meat always. Here is a vegan cutlet for you all that is made with poha and oats to make it healthier.
What is Poha Oats Cutlet?
Poha and oats cutlets are the ideal answer for a leisurely morning breakfast. Simply mix, shape, refrigerate, and pan-fry these cutlets till golden brown. Kids and families love it, and it’s really tasty! In addition, these cutlets are vegan, gluten-free, and dairy-free!
This North Indian breakfast meal is made with cooked potatoes, ginger-green chili paste, paneer, carrot, and a variety of spices that will satisfy your taste buds and leave you wanting more. This oats cutlet recipe is a simple and nutritious food that you can prepare for a kitten party, game night, or picnic.
It tastes the finest during the monsoon or winter season with a hot cup of tea or coffee. Try it out and have fun with your loved ones!
What is Poha?
Poha is just rice that has been parboiled, rolled, flattened, and dried into flakes. The thickness of the flakes varies depending on the pressure employed in the flattening process. Rice flakes are small and light, measuring around 2mm in length, flat, and greyish-white in color.
Aside from its beauty and flavor, poha is a good source of iron and carbs. It also contains critical vitamins and is high in antioxidants, making it a fantastic complement to your daily diet.
Notable Ingredients At A Glance
Thick Poha – There are two kinds of poha, thick and thin. When thick poha grains are moistened, they become fluffy and absorbent and are used to make the traditional poha dish. Thin poha, on the other hand, is dry-roasted or deep-fried for chivda, a popular dry snack with a plethora of variations. For this recipe, the thick poha works the best. You will get it in any Indian grocery store.
Old Fashioned Oats – Old fashioned oats, often known as rolled oats, are flaky and flat. While steel-cut oats absorb more water and cook faster. This recipe demands old-fashioned rolled oats.
Vegetables – You can add any vegetables of your choice. I have used potatoes, onions, bell peppers (yellow and green), and zucchini.
Spices – You will need only two spices for this recipe garam masala and chili powder or paprika.
Fresh Coriander – Adds a nice fresh aroma to the cutlets.
Ginger – I have added some chopped ginger for an earthy taste.
How To Prepare Poha Oats Cutlet?
Soak the poha in water for 20 minutes. If you use the thinner variety, there is no need to soak it; simply rinse it under running water and strain it. After soaking in water, the poha will double in size.
Next, grind the oats to a fine powder in a coffee grinder.
Combine the soaked and strained poha, oat flour, potatoes, onion, zucchini, bell peppers, fresh coriander, salt, green chili, sliced ginger, garam masala, and red chili powder in a large mixing bowl.
Mix everything together thoroughly, then mix it with your hands to form a dough.
Make little tikkis in the shape of balls, slightly flattened. Fry deep or shallow the cutlets. I cooked them in a small frying pan; you can use an air fryer too.
Make sure both sides are golden brown.
Serve with tomato ketchup or mint chutney while still warm. These cutlets can be served for breakfast or as a snack in the evening.
Some Expert Tips For Preparing Poha Oats Cutlet
- For added texture, add ground or broken poha to your cutlets.
- Feel free to add corn or peas to your liking.
- The addition of grated cheese to the stuffing enhances the flavor of the cheesy poha cutlet.
A delicious cutlet which is very nutritious, healthy and tasty. You can use any vegetable of your choice to prepare it.
- 1 cup Poha – soaked and drained
- ½ cup Oats
- 2 Potatoes – medium size boiled and skinned
- 1 Onion – medium finely chopped
- 1 cup Bell Peppers – 1/2 cup yellow and ½ cup green
- ½ cup Zucchini
- ½ cup Fresh Coriander
- 1 tsp Garam Masala
- 1 tsp Chili Powder
- 1 tsp Ginger – finely chopped
- 1 tsp Salt
- Oil for frying
- Soak the poha (I have used the thick variety of poha) for 20 minutes. If you use the thinner variety then no need to soak it just rinse it in water under a running tap and strain it.
- The poha will double in quantity after soaking in water.
- Now grind the oats in a coffee grinder to a fine powder.
- In a large bowl take the soaked and strained poha, to it add oats, potatoes, onion, zucchini, bell peppers, fresh coriander, salt, green chili, chopped ginger, garam masala, and red chili powder.
- Mix it all well and mash it with your hands and form a dough.
- Now make small ball size tikkis.
- You can either deep fry the cutlets or shallow fry them.
- I have shallow fried them on a tawa.
- Heat a tawa drizzle some oil and shallow fry the cutlets on medium heat.
- Fry the cutlets till they are golden brown in colour from both the sides.
- Serve warm with tomato ketchup or mint chutney.
- These cutlets can be served for breakfast or as an evening snack.
Keywords: poha oats cutlet