Skip to main content

Baked Poha Cutlets: A No Fried Recipe


baked poha cutlets
Poha (rice flakes) is a versatile ingredient, agree? It can be put to innumerable uses, of course in your kitchen. Get your creative mind at work and start experimenting with these thinnest rice flakes and you can create marvels. Trust me!










It may look bland at first sight, but if you do pick this ingredient, you will find you can make

  • diet snacks
  • savory snacks
  • desserts, sweets
  • cookies and cakes
Also known as beaten flakes, flattened flakes, or dehusked rice, poha has a unique characteristic to swell when it comes in touch with water. So when it comes to making poha snacks, you ought to remember this.

It is an easily digestible form of raw rice, which is widely popular across India and savored in different ways everywhere.
Poha Recipes
  • The simple poha recipe would be to soak these flakes in water for a couple of minutes and then add them to warm flavored milk - do not be surprised if these taste like kheer or rice pudding.
  • Then another form to enjoy poha is by dry roasting it along with almonds and puffed rice, and tempering them with carom seeds, curry leaves and turmeric. You will love this diet snack.
  • In some parts of the country, poha is eaten raw and mixed with jaggery.
  • You may dry roast poha and then give it a few churns with jaggery and dry fruits. Add 1 tbsp of ghee or clarified butter and roll the powder into ladoo. This poha recipe was shared by Neelam Avasthi in my food group, and she got great reviews on the same.
  • Mix poha with curd and ripe banana and little sugar, and you will get a quick anytime snack with poha. This is known as chuda kadali chakata and savored in Odisha - my sasural (in-law's place).
  • Kanda poha is another poha recipe popular in Maharashtra. 
poha cutlets

Ingredients
1/2 cup- poha
1/4 cup- buttermilk (you may use curd water)
1/2 tsp- oil
2 tbsp- hung curd
1 boiled potato
salt, turmeric, roasted methi powder (optional), powdered coriander seeds (dhaniya powder)
curry leaves
roasted almonds or groundnuts (I prefer almonds)
Sauteed Spinach leaves (optional)

Healthy Poha Cutlets Procedure

baked poha cutlet no fried recipe


  1. Soak poha in buttermilk for 2 minutes. Squeeze and then keep aside.
  2. Now add mashed potato, hung curd, salt, haldi, dhaniya powder, curry leaves, roasted almond flakes.
  3. Mix well with hands until you can combine everything into small balls.
  4. Flatten the balls lightly with hands. 
  5. Grease each flattened poha ball with oil.
  6. Bake at 180 degrees for 10 mts.
  7. Savory poha snack is ready. You may even shallow fry it on tawa or skillet. 
  8. I wanted to bake it this time, so went ahead with baking, since I have already tried tawa poha cutlets.
  9. This is a simple poha cutlet recipe that you can relish as is or with any condiment of your choice.
  10. I usually enjoy snacks without chutneys. But you may want to try tomato-lauki chutney with this one. I am sure you will love every bit of this combo. 
feedback on poha cutlets baked: healthy recipe





Ever tried pan fried suji (semolina) cutlets?
I am sure you will love them. 
 
shallow fried suji cutlet


pan fried suji kachori with vermicelli filling















Here's some feedback on poha cutlets from Kalyani Iyengar:


feedback on poha cutlets


Comments

  1. I often make poha cutlets for breakfast , your baked version sounds so healthy and flavorful Ravneet..wonderful share !

    ReplyDelete
    Replies
    1. Thanks dear Poonam. These baked poha cutlets are filling, healthy, and of course yummy.

      Delete

Post a Comment

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body.  Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. why you should not eat millets unsoaked #shortsfeed #shortsvideo #shorts  Is it necessary to soak millets? How long do you need to soak millet? Can you eat soaked millet? How long does millet take to digest? Why soak millets for constipation benefits of soaking millet how to soak millet overnight little millet soaking time should foxtail millet be soaked before cooking how long should millet be soaked foxtail millet soaking time can we use millet soaked water Unlocking Millets' Nutritional Potential Through Soaking Beyond enhancing taste and textur

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate