Poha And Oats Cutlets Oats Tikki Ruchiskitchen

As a bonus, Poha Oats Cutlets are gluten-free, dairy-free, and vegan!

These lip-smacking Poha and Oats Cutlets promise you health, flavors, and loads of happiness. Make these golden charmers in advance and surprise your guests at your next potluck. I bet your guests will love these exquisite delicacies till the last bite. You can serve them with dips and chutneys of your choice. Rice flakes are quite bland in taste but make an attractive and delicious dish when cooked with veggies and spices. Poha is rich in iron and is an excellent source of carbohydrates and antioxidants, besides essential vitamins and minerals. Poha is eaten as a light and healthy breakfast option in most Indian households.

These ingredients also lend texture to the cutlets, making them irresistibly delicious. Boiled potato and cornflour help bind the dough together to attain the best shape.

Quick and easy recipe Uses a few common ingredients Flavorful and superbly textured A perfect make-ahead recipe Scalable and storable for later use, and A great lunch box option!

And since these are shallow pan-fried, they are not too greasy and will delight every taste bud with their succulent interior and crunchy crisp exterior.

Oats — Rolled gluten-free oats are used in this recipe for their health benefits and texture. Potato — Boiled potato is added to the mixture as a binding agent. It also delivers creaminess and structure to the cutlets. Onion — Chopped onions are added to the recipe for flavor and crunch. Cumin powder — The warm and earthy flavor of cumin powder hypes the overall taste of the recipe. Chili — Chili powder gives a punch of hotness to the tasty cutlets. Chaat Masala — Boosts the flavor of the cutlets. Lemon juice — Adds tang to the Oats Poha Cutlets recipe and uplifts its flavor. Cornstarch — Helps the mixture to bind properly by soaking up the extra moisture. Oil — For brushing the cutlets while cooking.

Add a dose of nutrition — You may bring more health and nutrition to this recipe by adding veggies to the cutlet mixture. Some of the best add-ons to this recipe are- red bell pepper, fresh spinach, shredded carrots, green beans, etc. Thick or thin Poha? This recipe is prepared using thick Poha, but thin poha also works perfectly. You can use either of them. However, when using thin poha, take care not to rinse it under tap water for an extended time. Remove it quickly and squeeze the water out. Any retained water will turn the mixture sticky. Now, use it as directed. Substitute for poha — Poha is the star ingredient and delivers structure, texture, and taste to the recipe. However, you may substitute poha with homemade breadcrumbs and cornflour if poha is unavailable. ½ cup of breadcrumbs and 3 tbsp of cornflour is an ideal replacement for poha here. But when adding cornflour to the mixture, ensure the potato dough is not hot or warm; otherwise, the mixture may turn sticky and difficult to shape. Oats flour, finely crushed cornflakes, or crushed peanuts added to the dough are also great alternatives for poha. Do not allow the potatoes to rest for long — Potatoes lose their moisture content when exposed to salt. If the boiled potatoes are allowed to rest in the salty mixture for a long time, they will lose their moisture and turn the dough soggy. Therefore, do not let the potatoes rest for too long; otherwise, shaping and cooking the cutlets will become challenging. Prepare in advance — This perfect make-ahead recipe can be prepped a day in advance and devoured the next day. Prepare the mixture/ dough and spread it in a greased bowl. Now stack this bowl in the fridge overnight. When ready to serve the next day, cut it into the desired shapes and pan-cook till perfectly golden. Serve with your fav dip/ chutney. Like it spicier? This Oats Poha cutelt recipe is perfect for you if you prefer moderate spicy food. But if you like it spicier, you may add more chili powder to adjust its spiciness.