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| 8. Poha Tikki (Rice Flakes Cutlets) |
| Ingredients |
Amount |
| Rice flakes |
½ katori (30 g) |
| Semolina (for coating) |
1 tsp (5 g) |
| Potato (Boiled)* |
1 big (100 g) |
| Green chillies |
1 (Optional) |
| Dry mango powder |
1/4 th tsp |
| Green chili |
A little |
| Salt |
As per doctors recomendation |
| Water |
As required |
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| Method |
| |
Boil, peel and mash the potatoes. |
| |
Wash the rice flakes in a strainer. |
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Wash & chop the green chilies and coriander sprigs. |
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Add Rice flakes, chilies, coriander leaves and spices to the mashed potatoes. |
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Mix well divide them in to 6 equal balls and give desirable shapes. |
| |
Coat each ball with semolina or powdered poha. |
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Deep fry in oil till golden brown. |
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Serve hot. |
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| Variation |
| |
To cut down fat, one can make use of nonstick pan and microwave cooking. |
| |
Diabetics may use pumpkin or bottle gourd in place of potato. |
| * Should be avoided by diabetics. |
| |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 cutlet |
53 |
0.7 |
8.4 |
1.7 |
3 |
51.6 |
20.4 |
1.2 |
5.3 |
|
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Suitable for renal failure patients with controlled serum K (Potassium) levels. |
| *Should be avoided by diabetics. |
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