AVAL/POHA/FLATTENED RICE CUTLET(அவல் கட்லெட்) -BAKED AND SHALLOW FRIED METHODS

BAKED AVAL/POHA CUTLET

The first thing I want to say about this cutlet is it doesn’t use potato and other masala items. It is really a simple and tasty cutlet which we can give to kids as healthy snack.

I have tried and tasted aval/Poha/Flattened Rice cutlet many times. I saw this recipe in a television show around 15 years back, yes during my school days, at that time itself I was very much interested in watching cooking shows and have the habit of note down in diary. Here I have to say as ‘we’ instead of ‘I’, yes myself and my sister J, we both had written so many recipes in that diary. The first recipe in that note book is this ‘aval/Poha cutlet.’

SHALLOW FRIED AVAL/POHA CUTLET

Actually in original recipe the cutlet is shallow fried in tawa. I have tried to bake in oven to reduce the oil usage. It came out really well, and my husband loves the baked version than the tawa method.

Here I am giving both the methods with step by step photos.

AVAL/POHA CUTLET

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 10 – 12 PIECES |PREPARATION TIME: 5 Min|

COOKING TIME: 10 MIN/BAKING TIME: 15 TO 20 Min

SOAKING TIME: 30 MIN

INGREDIENTS:

Poha/Aval/Flattened Rice                     1 cup

Water                                                     ¼ cup

Salt                                                        As needed

Coconut (Shredded)                              ¼ - ½ cup

Onion (Finely chopped)                       ¼ cup

Curry leaves (chopped)                        Few leaves

Coriander leaves (Finely chopped)     Few

Green chillies (finely chopped)            2 to 3

Carrot (shredded)                               ¼ cup

Maida/All purpose Flour                    2 tbls

Bread crumbs                                      ½ cup

Oil                                                        As required

*tbls: Table spoon

METHOD:

Soak the Aval/Poha in water for minimum 30 minutes. Don’t add more water.

Add salt onion, carrot, curry leaves, coriander leaves to soaked poha and mix well.

Make it as stiff dough. No need to add water. Water comes from onion and carrot will be enough.

Divide into equal sized balls. Flat each ball into round patties.

Mix flour and few tablespoons of water to make it as thin paste.

Dip the patties into the flour mix and then coat them with bread crumbs evenly.

Heat a pan with few table spoon of oil and shallow fry the patties in low heat till the outer layer become crisp.

Baking Method:

Preheat the oven for 200 ° C.

Place the patties in a tray lined with baking sheet. Brush the top with oil and bake for 15 to 20 min

For me it took 20 min but the timing depends on the oven type. So check after 10 min.

Serve hot with tomato ketchup.

NOTES:

If you are preparing for very small kids, you can add chili powder instead of green chilies.

Don’t add more water for soaking; it will make the poha to be sticky.

In baking method the cutlets will be having crispier outside and softer inside.