A simple and nutriticious baked cutlet to try out for your family. Monsoon has set in full swing and nothing better than these hot cutlets to accompany your tea or coffee. The best part is these are baked, so you can enjoy them guilt free. You can make the mash and store in fridge for 4-5 days, bake it when required. Isn’t that simple? These are good snack option for your kid’s tiffin box as well. Do try out my other healthy and tasty baked cutlets this monsoon baked root vegetables cutlet, sprouted ragi chicken cutlet.
- Poha (flattened rice) 1 and 1/2 cup
- Raw banana 1
- Potato 1
- Onion 1 medium chopped
- Green chillies 2-3 finely chopped
- salt as per taste
- Dhania powder 1 tablespoon
- Chat Masala powder 1 teaspoon
- Thick curd 2 tablespoon
- Butter milk 1/2 cup
- Coriander leaves 1/2 cup chopped
- Mustard seeds 1 teaspoon
- Curry leaves 7-8
- Refined oil
- Boil and mash the potato and raw banana.
- Wash the poha and soak in butter milk for 2-3 minutes.
- If the poha has soaked more water squeez it.
- Mash the poha along with the banana and potato mixture.
- Add onion, green chilly, coriander leaves, salt, coriander powder and curd.
- Temper a tablespoon of oil in a tadka pan with mustard seeds and chopped curry leaves. Add the tempering to the mashed mixture and mix everything well.
- Apply some oil in your palm and make small cutlets with a cutlet mould. Place them in an oven safe dish lined with a parchment paper. Sprinkle a little oil on the top.
- Bake in a pre heated oven at 180 degrees for 15 minutes and grill for 5-7 minutes (convection oven).
- Serve hot with some ketchup or a dip of your choice.
- Baking time and temperature as per your oven.
- Poha tends to dry up that is why curd is used, if you feel the cutlet mixture is dry you can use a little bit more curd. The usage of curd also gives a nice tangy flavor to the cutlet.