Matar Poha Cutlet; a spicy, crispy, shallow fried potato patty/cutlet with green peas, poha (flattened rice) and a sprinkle of Indian spices; perfect with a cuppa chai/coffee!
Mornings in our house begins with a hot breakfast of either idlis, dosas, upma or the easiest of them all, “matar poha” with a large cuppa coffee!
Poha is "flattened rice" and is used in various mouthwatering Indian dishes like kanda poha (with onions), batata poha (with potatoes), matar poha (with green peas), poha chutney (with coconut masala), bhajjile phovu etc.
On days when I have run out of dosa or idli batter, do not feel like having toast or cereal or even some humble upma (savory Indian cream of wheat), a simple and quick savory matar poha chock full of softened onions, green peas/small bits of potatoes (or both!), a shower of freshly grated coconut and lots of lots of cilantro saves my morning!
Now, that breakfast is done, you do sometimes have leftover and leftover poha is not my kind of thing! It does tend to dry up and no one wants it anymore!
That is when another favorite Indian snack comes to the rescue; potato cutlet! These are spicy potato patties, shallow fried with some delightful Indian spices!
All you need to do is mash the leftover poha with some mashed potatoes and spices, make cutlets/patties and shallow fry until crisp and golden brown! How easy is that!
Just boil a couple of potatoes (in a saucepan or pressure cooker to hasten the cooking) and mash them with leftover matar poha. Jazz up the flavor with some basic Indian curry powders like garam masala powder, turmeric powder, tangy chaat masala powder or any of your favorite masala powders.
Make flat round patties, drench in some rice flour batter/slurry and cornmeal or suji/semolina (crisps up the fried patties) and shallow fry until golden brown and crisp.
Serve up these made-in-a-jiffy cutlets with some ketchup, green chutney or tamarind chutney along with a large cuppa chai or coffee!
Do not have matar poha? Then just soak thick variety of poha in some water until slightly soft, drain and squeeze out the water completely. Add this to the mashed potatoes. As you are using plain poha, you may need to add more spices accordingly. Proceed as usual.
So, now you know what to do with the leftover matar or batata poha! For a more robust and healthier snack, add more vegetables like boiled carrots or green beans and enjoy Indian style potato cutlets any time!
Happy Cooking!
Crispy, spicy and delicious Indian style potato cutlet or patty using leftover matar poha! Enjoy as a snack with your evening chai/coffee!
Ingredients
- 2 large potatoes, boiled, peeled and mashed
- 2 cups leftover matar poha
- 1 tsp garam masala powder
- 1 tsp chaat masala powder
- ½ tsp hing
- ½ tsp turmeric
- Cornmeal/fine suji for coating
- 3 tbsp rice flour
- Salt to taste
- Oil for shallow frying
Instructions
- In a large mixing bowl, combine leftover matar or aloo poha, mashed potatoes, garam masala powder, chaat masala powder, hing, turmeric powder and salt to taste to form a soft dough.
- Place in airtight container and chill in refrigerator for about 10 to 15 minutes or until you want to fry them.
- You can fry them right away too, but chilling them a bit helps in maintaining the structure of the cutlet and prevents them from breaking apart.
- A few minutes before serving, remove dough from fridge. Make round cutlet or patty shapes.
- Make rice flour slurry by mixing rice flour with some water to make a medium thin batter. Keep aside. If needed, add some salt and pepper to it.
- Arrange an assembly line of rice flour slurry and suji/cornmeal in two bowls. Make flat 2-inch cutlets of the potato-poha dough.
- Dip these cutlets first in rice flour slurry/batter and then in cornmeal/suji bowl to coat completely.
- Heat oil for shallow frying and once hot, shallow fry on medium high heat until golden brown and crisp on both sides.
- Remove onto absorbent paper-lined plates and serve hot, crispy matar poha cutlets with ketchup, green chutney or tamarind chutney along with some hot chai/coffee!
- Enjoy and Happy Cooking!
Notes
If you do not have matar or aloo or kanda poha, just use soak equal amount of thick variety of poha, drain, squeeze dry and add to mashed potatoes.
Adjust spices according to taste.
You can mix in some chopped cilantro/coriander leaves in the patty dough for added flavor.
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