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How To Make Poha Aloo Cutlet | Easy Cooking Recipe | Chef Ajay Chopra

Today, we're making something delicious and super easy – Poha Aloo Cutlets. This is perfect for a quick recipe for breakfast or a snack for kids. #howtocook #recipe #cooking #snacksrecipe #chefajaychopra #pohacutletrecipe #alootikkirecipeinhindi #pohaaloosnacks Poha Aloo Cutlet Portions serving: 4-5 pax Preparation time: 05 mins Cooking time: 30 mins Calories: 96 cal per portion Ingredients: Poha 2 cups Onion chopped ½ cup Capsicum chopped ¼ cup Carrot fine diced ¼ cup Ginger chopped 1 tsp Green chilli chopped 1 tsp Coriander chopped 1 tbsp Green peas blanched ¼ cup Salt ½ tsp Red chilli powder 1 tsp Garam masala ½ tsp Amchur powder 1 tsp Jeera powder 1 tsp Rice flour 2 tbsp Potato boiled 3 pcs Cheese 1 block (200 gms) Vermicelli (thin) 1 cup Refined flour 3 tbsp Water 6 tbsp Oil for deep frying Method Begin by washing the poha thoroughly, rinsing it 2-3 times until it's clean. After rinsing, strain the poha and squeeze out any excess water. Transfer the washed poha to a mixing bowl. Add the chopped onion, capsicum, finely diced carrot, chopped ginger, chopped green chilli, salt, red chilli powder, chopped coriander, garam masala, amchur powder, jeera powder, and rice flour to the bowl. Grate and add the boiled potatoes to the mixture, creating a soft dough-like texture. Combine all the ingredients thoroughly to ensure even distribution of flavours. Cut the cheese block into batons or finger-sized shapes, preparing them for stuffing. In a separate bowl, create a slurry by mixing the refined flour and water. Crush the vermicelli to create small, uniform pieces. Take a portion of the poha mixture and flatten it in your palm. Place a cheese stick in the centre of the flattened mixture and fold it into a cylindrical shape. Seal the edges securely to prevent the cheese from oozing out during frying. Dip the rolled cutlet into the refined flour slurry, ensuring it's coated evenly. Then, transfer the cutlet onto the crushed vermicelli, rolling it to coat the entire surface with vermicelli. Set aside the coated cutlets. Heat oil in a pan for deep frying. Ensure the oil is medium-hot before adding the cutlets. Gently place the coated cutlets into the hot oil and deep fry them. Fry until they turn crispy and achieve a golden brown colour. This will take a few minutes. Once fried, remove the cutlets from the oil and place them on a tissue paper-lined plate to drain off excess oil. Serve the hot and crispy poha & aloo cutlets with tomato ketchup, offering a delightful combination of textures and flavours. Subscribe to my channel here :    / @chefajaychopra   🍽 AMAZON SHOP 🍽 You can now buy the products used in the recipe with just one click. 👇🏻 Chef Ajay Chopra's Amazon Store:https://www.amazon.in/shop/chefajaych... Indian Cooking Essentials 🧑🏼‍🍳 https://cutt.ly/GQkfOfX Bakeware Essentials 🧁 https://cutt.ly/AQkfzd5 Kitchen Organizers 🍱 https://cutt.ly/JQkfnN0 Crockery and Dinnerware ☕️ https://cutt.ly/oQkfWNU Smart Kitchen Appliances⚙️ https://cutt.ly/jQkfghP Unique Kitchen Products 🥣 https://cutt.ly/DQkfPNR Kitchen Storage Essentials 🥡 https://cutt.ly/tQkfF4R Vegetable Choppers/Slicers 🔪 https://cutt.ly/OQkfHZO Cook Books and Recipe Books 📒 https://cutt.ly/UQkgj3x Sustainable Kitchen Products 🍀 https://cutt.ly/PQkgxjo For more information and many more recipes, Visit us at: https://www.chefajaychopra.com​ Facebook :  / ajaychoprachef   Twitter :   / mchefajaychopra   Instagram :   / chefajaychopra