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Arre Wah! Bread Poha Cutlet – A Chatpata Treat for Your Taste Buds!

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Chef Curry Do’pyaza

Arre Wah! Bread Poha Cutlet – A Chatpata Treat for Your Taste Buds!

Namaste Doston! Kem Chho? Sat Sri Akal! Chef Curry Do’pyaza here, back with another lip-smacking recipe that’s sure to become a family favourite. Today, we’re diving into the delightful world of Bread Poha Cutlets!

These golden-brown beauties are a common sight during festive seasons like Diwali and Holi, and are also perfect for quick evening snacks or a light lunch. They’re especially popular in Maharashtra and Gujarat, where poha (flattened rice) reigns supreme. Think of them as the desi (local) cousin of a potato croquette, but with a unique Indian twist!

A Little History Lesson (with a Pinch of Masala)

The story of the Bread Poha Cutlet is a charming tale of resourcefulness. It is believed that this dish originated as a way to use leftover bread and poha, transforming them into a tasty and satisfying snack. The addition of spices and vegetables elevated it from a simple leftover dish to a beloved culinary creation. The dish has gained popularity over the years due to its simplicity, delicious taste, and adaptability to different palates.

Time Check!

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes

Ingredients – The Stars of Our Show

  • 2 cups Poha (Flattened Rice), thick variety
  • 4 slices Bread, white or brown
  • 1 medium Onion (Pyaaz), finely chopped
  • 1 Green Chili (Hari Mirch), finely chopped (adjust to your spice level!)
  • 1 inch Ginger (Adrak), grated
  • 1/2 cup Potato (Aloo), boiled and mashed
  • 1/4 cup Coriander Leaves (Hara Dhaniya), finely chopped
  • 1 teaspoon Red Chili Powder (Lal Mirch Powder)
  • 1/2 teaspoon Turmeric Powder (Haldi Powder)
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Amchur Powder (Dry Mango Powder)
  • Salt (Namak) to taste
  • 2 tablespoons Oil (Tel), for shallow frying
  • Water, as needed

Let’s Get Cooking! – Step-by-Step Instructions

  1. Poha Power: Wash the poha gently under running water for a minute or two. Don’t soak it for too long, or it will become mushy. Let it sit for about 5 minutes to soften.
  2. Bread Bliss: Soak the bread slices in a little water until they are soft. Squeeze out the excess water and crumble them into a bowl.
  3. Mixing Magic: In a large mixing bowl, combine the softened poha, crumbled bread, mashed potato, chopped onion, green chili, grated ginger, and coriander leaves.
  4. Spice it Up: Add the red chili powder, turmeric powder, garam masala, amchur powder, and salt to the mixture. Mix everything together well with your hands.
  5. Shape it Right: Take a small portion of the mixture and shape it into a cutlet. You can make them round, oval, or any shape you like!
  6. Fry ‘Em Up: Heat oil in a pan over medium heat. Gently place the cutlets in the hot oil and shallow fry them until they are golden brown and crispy on both sides.
  7. Serve with Love: Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil. Serve them hot with your favorite chutney or sauce.

Chef’s Tips for Cutlet Perfection

  • Don’t Oversoak the Poha: This is crucial for preventing a soggy cutlet.
  • Adjust the Spices: Feel free to adjust the amount of chili powder and green chilies to suit your taste.
  • Get Creative with Veggies: You can add other vegetables like peas, carrots, or beans to the mixture for extra flavor and nutrition.
  • Binding is Key: If the mixture is too dry, add a little bit of water to help it bind together. If it’s too wet, add a little bit of breadcrumbs.

Cooking Options – One Recipe, Many Ways!

  • Gas Stove: Follow the instructions above for shallow frying in a pan.
  • Induction Stove: Same as gas stove, adjust the heat settings accordingly.
  • Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly brush the cutlets with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown.
  • Oven: Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet lined with parchment paper, brush them with oil, and bake for 15-20 minutes, flipping halfway through, until golden brown.
  • Microwave: Not recommended as it will make the cutlets soggy.

Nutritional Nuggets (Approximate Values)

  • Calories: 150-200 per cutlet
  • Protein: 3-5 grams
  • Carbohydrates: 20-25 grams
  • Fat: 5-8 grams

Note: These values are approximate and may vary depending on the specific ingredients and cooking methods used.

Serving Suggestions – Dress Up Your Cutlets!

  • Serve hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.
  • Enjoy them as a snack with a cup of hot chai (tea).
  • Make them a part of a thali (Indian platter) with other dishes.
  • Use them as a filling for sandwiches or wraps.

Your Mission, Should You Choose to Accept It!

Doston, I urge you to try this fantastic recipe at home. It’s easy, delicious, and a great way to use up leftover bread and poha. Share these delicious Bread Poha Cutlets with your family and friends, and watch their faces light up with joy! Happy Cooking!