Besan Poha Veg Cutlet (Poha & Gram Flour Patties)

Ingredients

• 3 tablespoons Besan (gram flour) (Fine gram flour, sifted)
• 0.25 teaspoon Turmeric powder (Ground, for colour)
• 0.25 cup Water (Lukewarm, to make batter)
• 1 cup Poha (flattened rice) (Medium size, rinsed and drained)
• 4 medium Boiled potatoes (Peeled, still warm)
• 1 medium Onion (Finely chopped; soak in water then freeze for 5‑10 min for crunch)
• 1 small Carrot (Finely diced)
• 5-6 pieces Green beans (Trimmed and chopped)
• 0.25 cup Frozen peas (Thawed)
• 0.25 cup Frozen corn kernels (Thawed and coarsely chopped)
• 2 teaspoons Salt
• 1 teaspoon Coriander powder
• 1 teaspoon Roasted cumin powder
• 1 teaspoon Amchur (dry mango powder) (Adds light tanginess)
• 0.25 teaspoon Carom seeds (ajwain)
• 0.5 teaspoon Red chili flakes (Optional, for heat)
• 0.5 cup Fine bread crumbs (Processed in a mixer for fine texture)
• 2 tablespoons Vegetable oil (For shallow frying)
• 2 tablespoons Mayonnaise (For sandwich topping (optional))
• 1 small Bamboo (hybrid) tomato (Thin slice, low water content)

Instructions

1. Make besan batter

   In a bowl whisk together 3 Tbsp besan, ¼ tsp turmeric and ¼ cup lukewarm water until smooth. No lumps.

   Time: PT5M

2. Rinse poha

   Place 1 cup poha in a sieve, rinse under running water until clear, then let drain completely. No need to soak.

   Time: PT3M

3. Mash boiled potatoes

   Using a pav bhaji masher, mash the 4 boiled potatoes until smooth with no lumps.

   Time: PT2M

4. Prep vegetables

   Finely chop 1 onion, 1 small carrot, 5‑6 green beans, and coarsely chop thawed peas and corn. Set aside.

   Time: PT5M

5. Season the mash

   To the mashed potatoes add salt, coriander powder, roasted cumin powder, amchur, ajwain, and optional red chili flakes. Mix well.

   Time: PT3M

6. Combine poha, vegetables and batter

   Add the drained poha, chopped vegetables and the prepared besan batter to the spiced potato mash. Gently fold until everything is uniformly coated.

   Time: PT5M

7. Rest for absorption

   Let the mixture sit for 5 minutes so the poha absorbs moisture and the batter sets.

   Time: PT5M

8. Shape cutlets

   Lightly oil your hands, take a portion of the mixture and shape into flat, round cutlets (about 8‑10 mm thick).

   Time: PT5M

9. Prepare fine bread crumbs

   If not using pre‑made crumbs, pulse a few slices of white bread in a food processor until very fine.

   Time: PT2M

10. Coat cutlets

    Roll each cutlet gently in the fine bread crumbs, pressing lightly so the crumbs adhere.

    Time: PT2M

11. Fry cutlets

    Heat 2 Tbsp oil in a non‑stick skillet over medium heat (≈350°F). Fry cutlets 3‑4 minutes each side until golden brown and crisp.

    Time: PT8M

    Temperature: 350°F

12. Prepare quick onion‑tomato mayo topping (optional)

    Mix 2 Tbsp mayonnaise with a pinch of salt, add thin slices of bamboo tomato and a few frozen‑thawed onion pieces.

    Time: PT3M

13. Assemble & serve

    Place each fried cutlet on a bun or toast, spread the mayo topping, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g