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4136 Poha-Cutlet

Poha Cutlet

Poha Cutlet

Beaten rice (poha) and spinach are rich in iron. Also, addition of lemon juice helps in absorption of iron. Try this recipe and enjoy its benefits.

Poha Cutlet
Soaking Time: 1 hour
Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 10 cutlets

2 cups beaten rice (poha)
1/4 cup yellow moong dal, washed and drained
1 tbsp finely chopped green chillies
1/4 cup finely chopped spinach
1 tbsp finely chopped coriander
2 tsp sugar
2 tsp lemon juice
salt to taste
3 tsp oil for greasing and cooking

For Serving
tomato ketchup or green chutney

1. Soak the moong dal in enough water in a bowl for about an hour.
2. Drain, add the rice flakes and green chillies and grind to a coarse paste, without using any water.
3. Transfer the mixture into a bowl, add the spinach, coriander, sugar, lemon juice and salt and mix well.
4. Divide into 10 equal portions and shape each portion into a round ball and flatten it between your palms.
5. Heat a non-stick tava (griddle), grease it using 1 tsp of oil, and cook 5 cutlets using 1 tsp of oil till they turn brown in colour from both the sides.
6. Repeat steps 1-5 to make 1 more batch of cutlets.
7. Serve hot with tomato ketchup or green chutney.


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