An absolutely crisp and crunchy cutlet with the bite of spinach leaves which adds a distinct flavour to the cutlets. Palak Poha Cutlet is easy, simple and healthy breakfast and snack recipe. I always used to make poha cutlets and loved them. However, the introduction of spinach took them to an absolutely different level.
The main ingredients for Poha Spinach Cutlets Recipe are flattened rice i.e. poha, boiled potatoes and spinach. I was very skeptical about adding spinach to an already appetizing poha cutlet. But I was really happy with the results. Spinach added a very different flavour to the Homemade Poha Spinach Cutlets Recipe and not just flavour, on frying, the spinach leaves got crisp and crunchy giving a good bite to palak poha cutlet. Apart from that, some basic spices have been added. To keep this healthy Palak Poha Cutlet recipe low on calories, I have pan fried the cutlets in minimum oil, still, the result was super crunchy.
Other cutlet recipes on the blog are sooji cutlet, bread cutlet etc. You might also like our collection of poha recipes. View it here.
1. Take 1 cup flattened rice (poha) in a large bowl. Wash them. Add approx ½ cup water.
2. Leave aside for 5-6 minutes, so that the poha softens.
3. Drain away the water and let the soft poha dry out. (Tip: It is important that the poha dries out. You can even spread it on a plate or kitchen towel).
4. Transfer to a mixing bowl. Add 3 boiled and grated potatoes. (Tip: Refrigerated potatoes will give crisp cutlets), 1 tsp grated ginger, 1 tsp dry mango (amchur) powder, 1 tsp red chilli powder.
5. Mash and mix all the ingredients well.
6. Add 1 cup chopped spinach and 1 chopped green chilli.
7. Add salt to taste.
8. Add 2 tbsp rice flour (chawal ka aata) if the mixture appears sticky. (It depends on the quality of potaotes used and the moisture content of spinach).
9. Mix to form dough.
10. Check the seasoning and adjust the same if required.
11. Shape the dough into cutlets.
12. Heat 2-3 tsp oil in a pan.
13. Fry cutlets on medium flame.
14. Till golden brown from both the sides.
15. Remove on an absorbent paper.
16. Serve with tomato ketchup. Bon appétit!
PREP TIME 20 minutes
COOK TIME 10 minutes
TOTAL TIME 30 minutes
1. Take 1 cup flattened rice (poha) in a large bowl. Wash them. Add approx ½ cup water.
2. Leave aside for 5-6 minutes, so that the poha softens.
3. Drain away the water and let the soft poha dry out. (Tip: It is important that the poha dries out. You can even spread it on a plate or kitchen towel)
4. Transfer to a mixing bowl. Add 3 boiled and grated potatoes. (Tip: Refrigerated potatoes will give crisp cutlets), 1 tsp grated ginger, 1 tsp dry mango (amchur) powder, 1 tsp red chilli powder.
5. Mash and mix all the ingredients well.
6. Add 1 cup chopped spinach and 1 chopped green chilli.
7. Add salt to taste.
8. Add 2 tbsp rice flour (chawal ka aata).
9. Mix to form dough.
10. Check the seasoning and adjust the same if required.
11. Shape the dough into cutlets.
12. Heat 2-3 tsp oil in a pan.
13. Fry cutlets on medium flame till golden brown from both the sides.
14. Remove on an absorbent paper.
15. Serve with tomato ketchup. Bon appétit!
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