Mushroom Poha Cutlets Recipe
Mushroom Poha Cutlets are spicy cutlets which is made with sliced button mushroom, poha, beans and more. Easy to make and nutritious to eat, you should definitely try this for your tea time snacks.
Mushroom Poha Cutlets Recipe is a delicious and filling snack or party appetizer that is made with poha as a binder and plenty of mushrooms blended along. Spices like ginger, chillies, garam masala, chaat masala, amchur, coriander and more are put to enhance the flavour of this high protein cutlets.
These are shallow fried instead of deep frying them and hence are a healthier version of cutlets as well. You can also pack these for your kids' snack box along with tomato sauce and chopped cucumbers and carrots. You can also use these patties to prepare burgers, lined with mayonnaise, tomato sauce, lettuce and onion rings and fix smaller hunger pangs of the evening.
Serve 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.
If you like this recipe, try more Cutlet Recipes that you can make for your Parties:
15 M
5 M
20 M
4 Servings
Ingredients
- 2 cups Button mushrooms , finely sliced
- 1/2 cup Poha (Flattened rice) , soaked for 15 minutes
- 6 Green beans (French Beans)
- 1 Carrot (Gajjar) , grated
- 1 teaspoon Ginger , grated
- 1 Green Chilli , finely chopped
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Garam masala powder
- 1/2 teaspoon Chaat Masala Powder
- 1/4 teaspoon Amchur (Dry Mango Powder)
- Coriander (Dhania) Leaves , a handful, finely chopped
- Whole Wheat Bread crumbs , or Semolina, for coating
- Salt , to taste
- Oil , for shallow frying
How to make Mushroom Poha Cutlets Recipe
To begin making the Mushroom Poha Cutlets Recipe, wash and soak poha in water for fifteen minutes. Drain excess water and keep aside.
Heat 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.
Add 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.
To 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.
Take 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.
Heat a non stick shallow frying pan with a tablespoon of oil on medium heat.
Also, spread a layer of semolina / bread crumbs on a plate for coating.
Now take each cutlet, place it on the breadcrumbs / semolina and press slightly to coat all the sides.
Shallow fry the cutlets and fry until it is golden brown on both sides. Each side takes about 3 minutes on low medium heat.
Serve 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.
