Mushroom Poha Cutlets

Name: Mushroom Poha Cutlets
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Indian
Ingredients: 2 cup White Button Mushrooms (2 cups Button mushrooms finely sliced); ½ cup Poha (1/2 cup Poha (Flattened rice) soaked for 15 minutes); 6 pieces Green Beans (6 Green beans (French Beans)); 1 piece Carrot (1 Carrot (Gajjar) grated); 1 tsp Ginger (1 teaspoon Ginger grated); 1 piece Green Chili (1 Green Chilli finely chopped); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); ¼ tsp Garam Masala (1/4 teaspoon Garam masala powder); ½ tsp Chaat masala (1/2 teaspoon Chaat Masala Powder); ¼ tsp Amchur (1/4 teaspoon Amchur (Dry Mango Powder)); 0 pieces Coriander Seed (Coriander (Dhania) Leaves a handful, finely chopped); 0 pieces Semolina (Whole Wheat Bread crumbs or Semolina, for coating); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil for shallow frying)

Vegetarian Indian snack of shallow-fried cutlets made from button mushrooms, flattened rice, and spiced with a classic blend of garam masala and chaat masala.

20 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 4 servings

White Button Mushrooms2 cup · 2 cups Button mushrooms finely sliced
Poha½ cup · 1/2 cup Poha (Flattened rice) soaked for 15 minutes
Green Beans6 pieces · 6 Green beans (French Beans)
Carrot1 piece · 1 Carrot (Gajjar) grated
Ginger1 tsp · 1 teaspoon Ginger grated
Green Chili1 piece · 1 Green Chilli finely chopped
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Garam Masala¼ tsp · 1/4 teaspoon Garam masala powder
Chaat masala½ tsp · 1/2 teaspoon Chaat Masala Powder
Amchur¼ tsp · 1/4 teaspoon Amchur (Dry Mango Powder)
Coriander Seed0 pieces · Coriander (Dhania) Leaves a handful, finely chopped
Semolina0 pieces · Whole Wheat Bread crumbs or Semolina, for coating
Table Salt0 pieces · Salt to taste
Vegetable Oil0 pieces · Oil for shallow frying

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Steps

1Wash and soak poha in water for fifteen minutes. Drain excess water and keep aside.
2Heat a teaspoon of oil in a small pan. Once the oil is hot, on a medium low heat, add the onions and sauté them until they are translucent.
3Add green chillies, ginger, grated carrot and chopped beans to the pan. Saute for about 2-3 minutes or until the carrots and beans are softened. Switch off heat. Let this mixture cool before proceeding further.
4To this mixture when it is lukewarm, add chopped mushrooms, red chilli powder, garam masala, chat masala, amchoor, soaked and drained poha and salt. Mash slightly with a masher to make a thick mixture.
5Take a small portion and roll them between your palms to make a ball, then press with fingers to flatten and shape to cutlet. Make cutlets till all the mixture is used up.
6Heat a non stick shallow frying pan with a tablespoon of oil on medium heat.
7Also, spread a layer of semolina / bread crumbs on a plate for coating.
8Now take each cutlet, place it on the breadcrumbs / semolina and press slightly to coat all the sides.
9Shallow fry the cutlets and fry until it is golden brown on both sides. Each side takes about 3 minutes on low medium heat.
10Serve Mushroom Poha Cutlets Recipe along with Dhaniya Pudina Chutney Recipe or Date and Tamarind Chutney Recipe along with Kashmiri Style Nadir Monjvor (Lotus Stem Cutlets) or Herbed Baby Potatoes Recipe for party appetizers.