In a Jiffy

Chef Harpal Singh Sokhi, who hosts the popular show Turban Tadka on the Food Food channel, has worked at Vintage – an Indian specialty restaurant in Luxembourg and other five-star restaurants in India. An Indian food specialist, he harbours the dream of popularising Indian cuisine across the globe.

Chiwda Cutlets
Ingredients 
1 cup pressed rice (poha)
3 medium potatoes, boiled, peeled and mashed
2 teaspoons oil + to shallow fry
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 medium onions, finely chopped
2 tablespoons refined flour (maida)
¼ teaspoon turmeric powder
Salt to taste
½ cup cottage cheese (paneer), grated
½ tablespoon lemon juice

Preparation

• Soak the poha in two cups of water for five minutes and drain completely.
• Heat oil in a pan. Add cumin seeds and once they crackle, add mustard seeds, chopped onion and refined flour. Roast for two to three minutes.
• Add turmeric powder, stir and mix well. Take off from heat and transfer the mixture into a bowl.
• Add soaked poha, mashed potatoes, salt, paneer and lemon juice. Mix well.
• Divide the mixture into eight equal portions and shape each into a cutlet.
• Heat a little oil in a nonstick pan and shallow fry the cutlets till golden. Drain and place them on an absorbent paper. Serve hot.

Did you Know

• The potato, a name derived from the American Indian word ‘batata’, was introduced to Europeans by Spanish conquerors during the late 16th century.
• A potato is about 80 per cent water and 20 per cent solid.
• A physician in Ireland says potatoes are powerful aphrodisiacs.
• The potato is the fourth most important crop in the world after wheat, rice and corn.
• In terms of nutrition, the potato is best known for its carbohydrate content.
• Potato contains vitamins and minerals as well as an assortment of phytochemicals, such as carotenoids and natural phenols.
• The fibre content of a potato with skin is equivalent to that of many whole grain breads, pastas and cereals.

Volume 2 Issue 2