Mushroom Poha Cutlets Recipe

Step 1: To begin making the Mushroom Poha Cutlets Recipe, wash and soak poha in water for fifteen minutes

Step 2: Drain excess water and keep aside

Step 3: Heat a teaspoon of oil in a small pan

Step 4: Once the oil is hot, on a medium low heat, add the onions and sauté them until they are translucent

Step 5: Add green chillies, ginger, grated carrot and chopped beans to the pan

Step 6: Saute for about 2-3 minutes or until the carrots and beans are softened

Step 7: Switch off heat

Step 8: Let this mixture cool before proceeding further

Step 9: To this mixture when it is lukewarm, add chopped mushrooms, red chilli powder, garam masala, chat masala, amchoor , soaked and drained poha and salt

Step 10: Mash slightly with a masher to make a thick mixture

Step 11: Take a small portion and roll them between your palms to make a ball, then press with fingers to flatten and shape to cutlet

Step 12: Make cutlets till all the mixture is used up

Step 13: Heat a non stick shallow frying pan with a tablespoon of oil on medium heat

Step 14: Also, spread a layer of semolina / bread crumbs on a plate for coating

Step 15: Now take each cutlet, place it on the breadcrumbs / semolina and press slightly to coat all the sides

Step 16: Shallow fry the cutlets and fry until it is golden brown on both sides

Step 17: Each side takes about 3 minutes on low medium heat

Step 18: Serve Mushroom Poha Cutlets Recipe along with Dhaniya Pudina Chutney Recipe or Date and Tamarind Chutney Recipe along with Kashmiri Style Nadir Monjvor (Lotus Stem Cutlets) or Herbed Baby Potatoes Recipe for party appetizers