Poha or Chirwa is dehusked beaten or flattened rice. Poha, Pohey is popular snack or breakfast dish in parts of south India, Maharashtra & Madhya Pradesh. In eastern part it is called Chira or Chirwa. It is prepared in many ways. Here I have made cutlets where Poha/ Cheerwa is the key ingredient and boiled potato as a binder.
- Thin Poha/Chirwa 1 cup
- Boiled potato 1 big
- Chopped onion 2 tblspn
- Chopped green chili 1 tblsn
- Chopped ginger 1 tspn
- Chopped coriander 2 tblspn
- Coriander powder 1 tspn
- Garam Masala powder 1 /2 tspn
- Anardana/Amchur powder 1 tspn
- Red chilli (kuti mirch) powder 1/ 2 tspn
- Oil 1/enough for deep frying
- Water for soaking Chirwa 3 cups
- Salt 1 /2 tspn (to taste)
Put poha in colander and rinse it under running water thoroughly. Then soak it in water for 2 mins. till it is soft. Rinse it again so that the water is drained out completely. Set aside to dry.
Peal the boiled potato and mash it. Add all ingredients except oil. Add the dried poha and mix all together. It is better to use fingers for mixing. Taste it raw for salt & spices. May use more if required. Make small balls out of it and shape it of your choice. It could be patty shape, heart or thick finger shaped. I have not used any crumb for coating the cutlets before frying. Place it a tray and keep in fridge for ½ hr for better result. Heat oil in wok/pan. Deep fry these cutlets in batches of two or three at a time in medium heat otherwise it will be browned in outside and the inner crust shall remain undercooked.
Serve hot with chutney or Sauce.