Mushroom and Poha Chops

Recipe by
Total Time:
1.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , DRY FRUIT MODAK , All Protein Salad

Rate This Recipe


  • 2 cups - Mushroom (chopped)
  • 1/2 cup - Poha/Rice flakes (soaked and mashed)
  • 3 - Potatoes (cooked and mashed)
  • 1 - Onion (big and chopped)
  • 1 tsp - Ginger-garlic paste
  • 1 tbsp - Green chillies (chopped)
  • 1/2 tsp - Amchur powder
  • 1/2 tsp - Garam masala powder
  • 1 tsp - Corn flour
  • 1 tsp - Coriander powder
  • 1/2 tsp - Cumin powder
  • Salt
  • Oil
  • Coriander leaves (chopped)
  • For crust:
  • 3 tbsp - Corn flour
  • 1/2 cup - Rolled oats

How to Make Mushroom and Poha Chops

  • Heat enough oil. Saute the chopped onions and green chillies with ginger-garlic paste until the onions turn translucent.
  • Immediately add the chopped mushrooms and saute for a few minutes.
  • Add the mashed potatoes, soaked poha along with salt, coriander powder, garam masala powder, amchur powder and cumin powder.
  • Cook everything on simmer.
  • Finally add the corn flour and chopped coriander leaves.
  • Cook for a few minutes and put off the stove.
  • Once this mixture gets cooled, roll them as ovals and keep aside.
  • Make a paste with corn flour and water.
  • Dip the rolled chops in the corn flour paste and roll over the rolled oats.
  • Keep these chops in the fridge for an hour.
  • Heat enough oil for shallow frying or deep frying.
  • Fry the chops in small batches until they turn golden brown.
  • Enjoy with ketchup or any hot sauce.
  • Recipe courtesy: Priya Easy N Tasty Recipes