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Poha cutlet recipe with stuffed peas

Poha cutlet recipe with stuffed peas, Poha cutlet without potato. Gluten-free cutlet recipe stuffed with peas, recipe with full video, and step-by-step pictures.

I wanted to try the popular Aloo matar Tikki recipe, where we boil them and make them like dough. Then we stuffed the matar masala inside and make it as tikkis. I have seen a recipe using sooji also instead of aloo. Since I wanted to make it gluten-free, I decided to use poha | aval.

I have posted Poha vadai, poha pakoda recipe in Jeyashris kitchen. Usually, for cutlets, we add potatoes so that they will bind well. Here we are adding little rice flour for binding it. We can deep fry this as we do it for the usual cutlet.

I chose the pan fry method as I want to make it healthier. Also, I served this as patties for burgers for my son, and he thoroughly enjoyed it. You can serve this with simple tomato ketchup or green chutney along with Masala chai.

Also check out our other cutlet recipes, vegetable cutlet, sweet potato cutlet, aloo tikki, Makhana cutlet, paneer cutlet, and semiya cutlet

 

Poha cutlet with stuffed peas
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Poha cutlet stuffed with peas

Pan fried poha cutlet stuffed with green peas
Course Snack
Cuisine Indian
Keyword tea time snacks
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 cutlets
Author Jeyashri suresh

Ingredients

For the poha dough

  • 2 cups thick poha
  • 2-3 tbsp rice flour
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp cumin seeds
  • Salt as needed
  • 2 tbsp finely chopped coriander leaves

For the Peas stuffing

  • 1 cup boiled peas
  • 2 tsp oil
  • 1 finely chopped onion
  • 2 tsp ginger garlic paste
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • Salt as needed
  • 1 tbsp kasoori methi
  • Few chopped coriander leaves

Other ingredients

  • Oil to pan fry

Instructions

  • Wash and soak the thick poha in water for 10 minutes.
  • If using thin variety of poha, just wash it well and drain the water immediately.
  • Boil the peas and drain the water. I used fresh green peas. You can use frozen peas too.
  • In a pan add 2 tsp of oil and add the chopped onions.
  • Add little salt and saute this till translucent.
  • Now add the ginger garlic paste and cook for a minute.
  • Add the boiled peas now. I used fresh peas, so pressure cooked it for 3 whistles.
  • If adding frozen peas,just boil this on open pan for 5 minutes and drain the water completely.
  • Now add in the red chili powder, coriander powder, garam masala, salt, kasori methi and chopped coriander leaves.
  • Mix well and cook for 2 minutes.
  • Now using a potato masher, gently mash this here and there.
  • Mix well and switch off the flame. Cool completely.
  • Drain the water from poha completely.
  • Add the rice flour, red chili powder, coriander powder, garam masala, cumin seeds,coriander leaves and salt to this.
  • Mix well and make it like a dough.
  • Grease your hands with oil.
  • Take a lemon sized portion of the dough.
  • Make a dent in the center.
  • Place 1 tsp of peas mixture in the center.
  • Gently cover it by bringing all the edges to the center.
  • Make it a ball and flatten it into tikkis.
  • Repeat this for the remaining.
  • It gave me 8 cutlets.
  • I was left with 3 tsp of peas filling.
  • You can stuff the left over filling in dosa or paratha.
  • Heat little oil in a flat pan, we are going to pan fry this.
  • If you want go ahead and deep fry this.
  • Pan fry on both sides in medium flame till golden brown.
  • Take out and drain excess oil in a kitchen towel.
  • Repeat this for the remaining.
  • Serve with ketchup or green chutney.

Video

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Notes

1. Ensure water is fully drained from the poha, else it is difficult to shape the cutlets.
2. Also it will absorb lot of rice flour and in turn the poha cutlet hard.
3. Poha peas cutlet can be served as a patty for burger too.

Poha cutlet recipe with stuffed peas

  • Wash and soak the thick poha in water for 10 minutes.
  • If using thin variety of poha, just wash it well and drain the water immediately.
  • Boil the peas and drain the water. I used fresh green peas. You can use frozen peas too.
  • In a pan add 2 tsp of oil and add the chopped onions.
  • Add little salt and saute this till translucent.
  • Now add the ginger garlic paste and cook for a minute.
  • Add the boiled peas now. I used fresh peas, so pressure cooked it for 3 whistles.
  • If adding frozen peas, just boil this on open pan for 5 minutes and drain the water completely.
  • Now add in the red chili powder, coriander powder, garam masala, salt, kasori methi and chopped coriander leaves.
  • Mix well and cook for 2 minutes.
  • Now using a potato masher, gently mash this here and there.
  • Mix well and switch off the flame. Cool completely.
  • Drain the water from poha completely.
  • Add the rice flour, red chili powder, coriander powder, garam masala, cumin seeds,coriander leaves and salt to this.
  • Mix well and make it like a dough.
  • Grease your hands with oil.
  • Take a lemon sized portion of the dough.
  • Make a dent in the center.
  • Place 1 tsp of peas mixture in the center.
Poha cutlet
  • Gently cover it by bringing all the edges to the center.
  • Make it a ball and flatten it into tikkis.
  • Repeat this for the remaining.
  • It gave me 8 cutlets.
  • I was left with 3 tsp of peas filling.
  • You can stuff the left over filling in dosa or paratha..
  • Heat little oil in a flat pan, we are going to pan fry this.
  • If you want go ahead and deep fry this.
  • Pan fry on both sides in medium flame till golden brown.
  • Take out and drain excess oil in a kitchen towel.
  • Repeat this for the remaining.
  • Serve with ketchup or green chutney.

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