Recipe of Award-winning Lentils Stuffed Crispy Poha Cutlets
Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Quick Lentils Stuffed Crispy Poha Cutlets. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lentils Stuffed Crispy Poha Cutlets, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lentils Stuffed Crispy Poha Cutlets delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lentils Stuffed Crispy Poha Cutlets is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lentils Stuffed Crispy Poha Cutlets estimated approx 1 hour 10 minutes.
To get started with this recipe, we must prepare a few ingredients. You can cook Lentils Stuffed Crispy Poha Cutlets using 23 ingredients and 11 steps. Here is how you can achieve that.
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Monsoon is around the corner so chana dal stuffed Crispy Poha Cutlets would be just perfect to be served as a delectable starter in any party or a special occasion.
It is crunchy outside and soft inside with flavourful chana dal filling in the centre.
These can also be enjoyed with evening tea.
Ingredients and spices that need to be Make ready to make Lentils Stuffed Crispy Poha Cutlets:
- For the cutlets
- 1 cup poha washed and soaked
- 4medium potatoes boiled
- 2 tablespoon Rice flour
- 1/2 teaspoon chilli powder
- 1/4 teaspoon salt or to taste
- 1 tablespoon chopped coriander leaves
- For the filling
- 1/2 cup chana dal washed and soaked
- 1/4 teaspoon cumin seeds
- 2 pinch asafoetida (hing)
- 2 green chillies chopped
- 1 inch ginger chopped
- 1/2 teaspoon dry coriander powder
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/2 teaspoon kitchen king masala
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt or to taste
- 1 tablespoon chopped coriander leaves
- 1 tablespoon oil for making the filling
- 1 cup oil for deep frying
Instructions to make Lentils Stuffed Crispy Poha Cutlets
- Wash the chana dal and soak in water for 1 hour, after 1 hour strain the water, keep aside.
- Peel and grate the boiled potatoes
- Combine all the ingredients listed for making the cutlets, in a deep mixing bowl and mix well to form a lump free dough and keep aside.
- Heat 1 tablespoon of oil in a wok, add cumin seeds and asafoetida, let them crackle. Add green chillies and chopped ginger and sauté.
- Add the soaked chana dal, chopped coriander, all the dry spice powders and mix well on medium heat.
Switch of the flame and keep aside.
- Now take a generous amount of potato mixture and flatten with the help of your fingers on your palm, fill it with 1 teaspoon of ready chana dal mixture.
- Now gather from all sides and roll into a ball or a medallion, here I have made heart shaped cutlets with the help of a cookie cutter. Likewise make all the cutlets
- Heat oil in a deep kadhai/wok and deep fry, 2 or 3 cutlets at a time, till they turn golden brown in colour and crispy from all the sides
- Drain them out on an absorbent paper in a plate.
- Serve immediately garnished with tomato slices, fresh coriander and lemon juice.
- Enjoy hot and crisp stuffed cutlets with ketchup, green chutney and masala chai.
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