Pohe Cutlet
Ingredients
1 cup thick beaten rice (poha)
2 1/2 tbsps besan (bengal gram flour)
1/4 cup finely chopped capsicum
1/2 tsp ginger–green chilli paste
1 tsp chilli powder
1/2 tsp lemon juice
a pinch asafoetida (hing)
1/4 tsp cumin seeds (jeera)
a few sprigs coriander (dhania)
a few mint leaves (phudina) , chopped
1/4 cup chopped coriander (dhania)
1 tsp sugar
salt to taste
oil for deep frying
Method
1. Soak the poha in water for a minute or two and drain.
2. Combine all the ingredients in a bowl and mix well.
3. Squeeze the mixture to allow the moisture to be absorbed by besan.
4. Divide the mixture into 8 to 10 equal portions and shape them into round flat tikkis.
5. Heat oil in a pan and cook the tikkis till they turn golden brown in colour.
6. Drain on an absorbent paper.
7. Serve hot with tomato ketchup or mint chutney
Ingredients
1 cup thick beaten rice (poha)
2 1/2 tbsps besan (bengal gram flour)
1/4 cup finely chopped capsicum
1/2 tsp ginger–green chilli paste
1 tsp chilli powder
1/2 tsp lemon juice
a pinch asafoetida (hing)
1/4 tsp cumin seeds (jeera)
a few sprigs coriander (dhania)
a few mint leaves (phudina) , chopped
1/4 cup chopped coriander (dhania)
1 tsp sugar
salt to taste
oil for deep frying
Method
1. Soak the poha in water for a minute or two and drain.
2. Combine all the ingredients in a bowl and mix well.
3. Squeeze the mixture to allow the moisture to be absorbed by besan.
4. Divide the mixture into 8 to 10 equal portions and shape them into round flat tikkis.
5. Heat oil in a pan and cook the tikkis till they turn golden brown in colour.
6. Drain on an absorbent paper.
7. Serve hot with tomato ketchup or mint chutney
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