Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, matar poha cutlet. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Easy quick party bite recipe cruchy soft juicy recipe you can enjoy with ketchup or spicy chutney you gone love it. My way of serving is with minty. Matar Poha Cutlet; a spicy, crispy, shallow fried potato patty/cutlet with green peas, poha (flattened rice) and a sprinkle of Indian spices; perfect with a cuppa chai/coffee!
Matar Poha Cutlet is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Matar Poha Cutlet is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have matar poha cutlet using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Matar Poha Cutlet:
- Make ready 2 large potatoes, boiled, peeled and mashed4
- Get 2 cups leftover matar poha
- Prepare 1 tsp garam masala powder
- Get 1 tsp chaat masala powder
- Make ready 1/2 tsp hing/asafoetida
- Get 1/2 tsp turmeric
- Take as needed Cornmeal/fine suji for coating
- Get 3 tbsp rice flour
- Prepare to taste Salt
- Take as needed Oil for shallow frying
- Prepare For Serving:
- Get 1 tbsp Ketchup or any green chutney
I made it almost like how we make vegetable cutlet and it turned out soo. How to make Matar Poha or Banarasi Chooda Matar Recipe. Chivda or poha is a delicious one pot Indian breakfast prepared with flattened rice & peas. How to make Poha Cutlets-Poha and potatoes, mixed with onion and other spices, shaped into cutlets and deep-fried will be a sure hit.
Steps to make Matar Poha Cutlet:
- In a large mixing bowl, combine leftover matar or aloo poha, mashed potatoes, garam masala powder, chaat masala powder, hing, turmeric powder and salt to taste to form a soft dough. - Place in airtight container and chill in refrigerator for about 10 to 15 minutes or until you want to fry them. - You can fry them right away too, but chilling them a bit helps in maintaining the structure of the cutlet and prevents them from breaking apart.
- A few minutes before serving, remove dough from fridge. Make round cutlet or patty shapes. - Make rice flour slurry by mixing rice flour with some water to make a medium thin batter. Keep aside. If needed, add some salt and pepper to it. - Arrange an assembly line of rice flour slurry and suji/cornmeal in two bowls. Make flat 2-inch cutlets of the potato-poha dough.
- Dip these cutlets first in rice flour slurry/batter and then in cornmeal/suji bowl to coat completely. - Heat oil for shallow frying and once hot, shallow fry on medium high heat until golden brown and crisp on both sides.
- Remove onto absorbent paper-lined plates and serve hot, crispy matar poha cutlets with ketchup, green chutney or tamarind chutney along with some hot chai/coffee! - Enjoy and Happy Cooking!
- Adjust spices according to taste. - - You can mix in some chopped cilantro/coriander leaves in the patty dough for added flavor.
Matar Poha Recipe is one of the most loved Indian breakfast recipes. In different parts of India, this simple breakfast dish has. As Chura matar is made with poha and fresh peas so it is mostly made during winter when fresh peas are easily In chura matar the tempering spices and ingredients are different from regular aloo poha. Matar Poha is an easy-to-make dish that you can enjoy in your breakfast. It can also be eaten during the evening snack, as it is filling for the stomach and will curb your cravings for junk food.
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