Introducing Ekvee—India’s best butter paper and food wrap brand! Designed with greaseproof, non-stick, and eco-friendly features, Ekvee Foodwrap is the perfect solution for all your cooking, baking, and food storage needs. Whether you’re a home chef or a food lover, our premium butter paper ensures your dishes stay fresh, crisp, and oil-free, making every recipe cleaner and healthier.
In this recipe, we’ll show you how to make Crispy Veg Poha Cutlets—a delightful snack filled with vegetables and spices, fried to golden perfection. With Ekvee Foodwrap butter paper, you can easily drain excess oil, ensuring your cutlets remain light and crispy. Ideal for parties, evening snacks, or kids’ tiffins, this recipe will be your go-to for a healthy and tasty treat. Let’s get started with India’s best butter paper for a mess-free cooking experience!
Crispy Veg Poha Cutlets
Ingredients
Cutlet Mixture:
- 1 cup thick poha flattened rice
- 1 large potato boiled and mashed
- ¼ cup finely chopped or grated carrots
- 4-5 French beans blanched and finely chopped (or ¼ cup steamed green peas)
- ¼ cup finely chopped onions
- 1 tablespoon chopped coriander leaves
- ½ teaspoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ to ½ teaspoon garam masala powder
- ½ teaspoon dried mango powder amchur powder or ½ teaspoon lemon juice
- 1 teaspoon white sesame seeds
- Pinch of sugar optional
- Salt to taste
Coating:
- 3 tablespoons all-purpose flour
- ¼ teaspoon chili flakes
- ¼ teaspoon oregano
- Salt to taste
- Water as needed to make a smooth batter
- Bread crumbs for coating
Instructions
Step 1: Prepare the Poha and Potato
- Rinse the poha and soak in water for 3-4 minutes until softened. Drain using a strainer to remove excess water.
- Boil the potato until fully softened. Peel and mash well.
Step 2: Make the Cutlet Mixture
- In a mixing bowl, combine mashed potato, softened poha, carrots, beans or peas, onions, coriander, and ginger-garlic paste.
- Add turmeric powder, red chili powder, garam masala, amchur powder (or lemon juice), sesame seeds, sugar, and salt. Mix thoroughly, adjusting seasoning if needed.
- Shape the mixture into small cutlets or tikkis.
Step 3: Prepare the Coating
- In a separate bowl, whisk together all-purpose flour, chili flakes, oregano, salt, and water to make a smooth batter.
- Dip each cutlet in the batter, then coat evenly in bread crumbs.
Step 4: Fry the Cutlets
- Heat oil in a pan and fry the cutlets until golden and crispy on both sides.
- Place the fried cutlets on Ekvee Foodwrap butter paper to absorb extra oil, keeping them crisp and fresh.
