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

Ingredient Substitutions

• Instead of Besan (gram flour): Chickpea flour, Rice flour
• Instead of Boiled potatoes: Sweet potatoes
• Instead of Carrot: Bell pepper
• Instead of Green beans: Broccoli florets
• Instead of Frozen peas: Fresh peas
• Instead of Frozen corn kernels: Fresh corn
• Instead of Amchur (dry mango powder): Lemon zest
• Instead of Red chili flakes: Fresh green chilies
• Instead of Fine bread crumbs: Panko, Crushed cornflakes
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Mayonnaise: Yogurt, Vegan mayo
• Instead of Bamboo (hybrid) tomato: Roma tomato

Equipment Needed

• Large mixing bowl
• Whisk or spoon
• Potato masher (pav bhaji style)
• Sharp knife & chopping board
• Non‑stick skillet or frying pan
• Spatula or tongs
• Plate for resting
• Food processor or blender (for bread crumbs) (optional)
• Measuring spoons & cups

Critical Steps — Do Not Skip

• Achieving a smooth, lump‑free besan batter.
• Allowing poha to fully absorb the batter (5‑minute rest).
• Mashing potatoes without any lumps.
• Coating with fine bread crumbs for an even crisp.

Chef Tips from the Video

• For extra crunch, toast the bread crumbs lightly in a dry pan before coating.
• Add a pinch of black pepper to the spice mix for a subtle heat.
• Serve with a side of green chutney for an authentic Indian touch.

Troubleshooting

Storage

Refrigerator: Store cooked cutlets in an airtight container for up to 2 days. Reheat in a skillet to retain crispness.

Freezer: Freeze uncooked shaped cutlets on a tray, then transfer to a zip‑lock bag. Cook from frozen, adding 2‑3 minutes to frying time.

Room temperature: Do not keep at room temperature for more than 2 hours due to perishable ingredients.

Make-Ahead Tips

• Prepare the besan batter a few hours ahead and keep refrigerated.
• Shape and coat cutlets, then store them uncovered in the fridge; fry when needed.
• Bread crumbs can be made in bulk and stored in an airtight jar for weeks.