Monsoons are in full swing in some parts of the world. It rains every other day in this part of the world. Rains are associated with piping hot tea /coffeee and some delicious fried /non fried dishes to devour and enjoy the downpour.To treat my family on this rainy day i made these insanely delicious Poha & Mixed Vegetable Cutlet ie Falttened Rice and Mix vegetable fritters.You can deep fry or shallow fry as per your choice. I deep fried them as made it after a very long time.
I have many fond memories of this wet season. During my childhood we were always excited to wear raincoats and gumboots to school. Walking with water filled gumboots was so much fun. We enjoyed every moment .As we grew older i am a little skeptical to get drenched in the rain, instead i prefer to stay home and enjoy the weather with hot Masala chai , some munchies and binge watching. Our preferences change as we get older. There are times when i like to go on a drive when there is slight drizzle and enjoy the greenary on long drive.
This week for 249th #Foodiemonday #Bloghop theme #MonsoonMunchies was suggested by Archana who is an amazing blogger. Do check her space for all the amazing recipes. I love her recipes.Bookmarked Upminsinkai Aralittu and Watali Dal.
Recipe for Poha & Mix Vegetable Cutlet:
1.5 Cup Poha / Flattened Rice
2 Medium Sized Potatoes Boiled
2 Raw Banana / Plantain
6 Baby Corns
1 Cup green Peas
6 Green chillies Finely chopped
1Tsp Ginger Paste
Salt to taste
1/4 Tsp Asafoetida / Hing
1/2 Tsp Kashmiri Chilli Powder
1/4 Tsp Turmeric / Haldi
1 Tsp Garam Masala
1/4 Tsp Jeera Powder / Cumin Powder
1/2 Tsp Coriander Powder / Dhania Powder
1/4 Tsp Chaat Masala
1 Tbsp Corn Flour
1 Cup bread Crumbs
Oil for Frying
1/2 Cup Chopped Coriander
Peel potatoes and plantain and pressure cook them upto 2 Whistles.Allow it to cool completely.
Wash the poha / flattened rice and soak in water for 10 minutes.
Squeeze the soaked poha and drain the water completely.Tranfer it to a wide bottom bowl.
Grate the boiled potatoes,plantain and baby corn.Add it to the bowl with squeezed .
Add chopped corinder ,green chilli ,ginger paste and the all the dry masalas. Mix well and ensure that there are no lumps
Add corn flour and mix again.
Shape them as desired. Roll it in bread crumbs .
Repeat the process for the balance mixture.
Allow it to rest in the refrigerator for about 1 hour.
Remove the cutlets from the refrigerator.
Heat oil in a pan. Deep fry the cutlets.
Serve them with Sweet& Sour Ketchup , Chilli sauce and Nando’s peri peri extra hot sauce. Not for faint hearts though.
You can shallow fry if you wish to.
These cutlets can be refrigerated in air tight containers and can be used as and when needed.