Healthy Baked Poha, Raw Banana, and Potato Cutlets (Low-Oil)
35 minutes
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About Healthy Baked Poha, Raw Banana, and Potato Cutlets (Low-Oil)
Craving a crispy, flavorful bite that's both healthy and utterly delicious? These baked cutlets are the answer! They're the perfect guilt-free snack or appetizer, offering a satisfying crunch with every bite.Made with a unique blend of poha (flattened rice), raw banana, and potato, these cutlets deliver a surprising depth of flavor and texture. Baked with just a touch of oil, they're a wholesome choice you can feel good about.Enjoy these versatile treats as a party snack, a hearty breakfast, or even a healthy patty tucked inside your favorite burger buns. The possibilities are endless!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Cutlet Ingredients
- 1 cup Flattened Rice flattened rice
- 1 Banana medium, raw
- 1 Potato chopped, medium
- 1 Onion chopped, medium
- 2 Chillies finely chopped, green
- 1 tbsp Coriander ground
- 1 tsp Chaat Masala
- 2 tbsp Yogurt
- 1/2 cup Coriander chopped
- 1 1/2 tsp Salt or to taste
Tempering (Tadka) Ingredients
- 1/2 cup Buttermilk
- 1 tsp Mustard Seeds
- 7 Curry Leaves
- 1 tbsp Oil for tempering and greasing
Instructions
- Boil the potato and raw banana until tender. Drain and mash them thoroughly.
- Rinse the poha under cold water and soak it in buttermilk for 2-3 minutes. This softens the poha and adds a slight tang.
- If the poha has absorbed excess buttermilk, gently squeeze out the extra liquid. Avoid squeezing too hard, as you don't want to crush the poha.
- Combine the mashed potato and banana with the soaked poha. Mash everything together until well combined.
- Add the chopped onion, green chilies, ground coriander, chaat masala, yogurt, cilantro, and salt to the poha mixture. Mix thoroughly.
- Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. This releases their aromatic flavor. Then, add the curry leaves and sauté for a few seconds until fragrant.
- Pour the tempering over the poha mixture and mix well to distribute the flavors evenly.
- Lightly grease your palms with oil. Shape the mixture into small cutlets.
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Arrange the cutlets on the prepared baking sheet.
- Bake for 15 minutes, then broil for 5-7 minutes, or until the cutlets are golden brown and crispy.
Recipe Notes
Good To Know
- Baking time and temperature may vary.
- These cutlets can also be pan-fried.
- For an extra-crispy crust, lightly spray the cutlets with oil or brush them with aquafaba (chickpea brine) before baking, and flip them halfway through baking to ensure even browning.
- If you prefer a gluten-free version, make sure the poha (flattened rice) you use is certified gluten-free, and avoid adding any binding agents containing gluten.
- To add a burst of freshness and a bit of tang, serve the cutlets with a coriander-mint yogurt dip or a squeeze of lime just before serving.
- For meal prep, shape the cutlets and freeze them on a tray; once solid, transfer to a zip-lock bag. Bake directly from frozen, adding 4-5 minutes to the baking time.
Expert Tips
- For a richer flavor, consider adding finely grated vegetables like carrots or zucchini to the cutlet mixture.
- Don't overmix the cutlet mixture, as this can make them tough. Gently combine the ingredients until just combined.
- If pan-frying, ensure the oil is hot enough before adding the cutlets to prevent them from absorbing too much oil.
Storage Instructions
- Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.
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Recipe Nutrition
Calories: 170kcalCarbohydrates: 13gProtein: 2gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 684mgFiber: 1gSugar: 1g
Priyanjali Joardar
Articles: 36
4 Comments
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Absolutely fantastic! Thanks for the recipe.
Absolutely wonderful! Can’t wait to make it.
Absolutely delicious! Thanks for sharing.
I’m excited to try this recipe!