Poha Cutlet Bhopali Style.
Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, poha cutlet bhopali style. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Poha Cutlet Bhopali Style is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Poha Cutlet Bhopali Style is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook poha cutlet bhopali style using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Poha Cutlet Bhopali Style:
- Get 1 Cup of poha (flattened rice).
- Make ready 2 of Medium sized mashed boiled potatoes.
- Get 1/2 Tsp of Red chilli powder.
- Get 1/2 Tsp of Garam masala powder.
- Make ready 1/2 Tsp of Coriander powder.
- Make ready 1/2 Tsp of Dried mango powder (amchoor).
- Get 1/2 Tsp of Turmeric.
- Get 1 Tsp of Ginger garlic paste.
- Prepare to taste of Salt.
- Get 1 of Finely chopped green chilli.
- Make ready handful of chopped coriander leaves (Dhaniya patti).
Instructions to make Poha Cutlet Bhopali Style:
- Place the flattend rice (poha) in a strainer(channi) and wash it thoroughly with water for a few seconds..
- Take a bowl, add 2 cups of water and soak poha for 5 mins.
- Now strain the water from poha and press gently to remove excess water from poha.
- Take a bowl and mix poha, boiled potatoes, red chilli, green chilli, garam masala,coriander powder,dried mango powder,turmeric, coriander leaves, ginger garlic paste, salt, and knead a little till it comes together.
- Take a portion of the mixture and make round shapes,then press them to flatten them a little (cutlet shape).
- Heat 6-7 tb spoon oil in a heavy base deep frying pan(Kadhai).
- Once oil is hot, deep fry the cutlets until they become golden and crisp. take them out on a paper napkin to absorb extra oil(Tip: Add few cutlets if using less oil because if you add too many the oil temperature drops).
- Serve hot with tomato ketchup or tamarind chutney.
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