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Poha Cutlet Recipe

Time and servings

Nutrition

Per servings.

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About

Poha Cutlet emerged from the broader Indian cutlet tradition. Cooks first used poha as a moisture absorber in deep-fried snacks and cutlets. Over time, they realised poha also adds body and a gentle flavour. Today, many kitchens treat poha as a hero ingredient for cutlets. They mix softened poha with mashed potatoes, carrots, and peas. Spices such as ginger, green chilli, and garam masala lift the aroma. Fresh coriander and lemon brighten the mixture. Shaped patties hold together well during shallow frying or baking. Street vendors and home cooks both prepare these for evening snacks. Regional spice choices vary by taste. Moreover, the cutlet offers a distinct taste from the starch of rice flakes and the sweetness of vegetables. Furthermore, poha supplies carbohydrates that give quick energy. Vegetables contribute protein and fibre for balance. For vegetarians, this version stays meat-free and satisfying. For meat eaters, the same idea can inspire sides; however, this recipe remains vegetarian. Additionally, bread crumbs or roasted semolina add a gentle crust. You can cook it on a tawa with little oil or air fry for a crisp finish. Serve it hot with green chutney, tamarind chutney, or ketchup. Finally, the cutlet is suitable for breakfast plates, lunch boxes, and party starters. Families also pack leftovers for school snacks. Fun Fact:
Many railway canteens once crushed leftover poha into cutlet mixes to reduce waste. The practice helped popularise poha cutlets as travel snacks.

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Ingredients

  • 1 cup poha / avalakki (thick)
  • 3 potato (boiled)
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp chaat masala
  • ½ tsp kala namak
  • 1 tsp salt
  • ½ tsp chilli flakes
  • 2 chilli (finely chopped)
  • ½ carrot (finely chopped)
  • ½ capsicum (finely chopped)
  • ½ onion (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • ½ tsp ginger garlic paste
  • bread crumbs (for coating)
  • oil (for frying)

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For slurry:

  • 3 tbsp maida
  • 3 tbsp corn flour
  • ½ tsp salt
  • water (for batter)

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Instructions

  1. Firstly, rinse 1 cup of poha and rest till the poha softens.
  2. Transfer the soaked poha to the large plate.
  3. Add 3 boiled and mashed potatoes.
  4. Also, add ½ tsp turmeric, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp chaat masala, ½ tsp kala namak, 1 tsp salt, ½ tsp chilli flakes.
  5. Further add 2 chilli, ½ carrot, ½ capsicum, ½ onion, 2 tbsp coriander, ½ tsp ginger garlic paste.
  6. Mash and mix well, making sure all the spices are well combined.
  7. Now prepare the maida-corn flour batter by mixing 3 tbsp maida, 3 tbsp corn flour, ½ tsp salt in ½ cup water.
  8. Stir well to make a smooth, flowing consistency batter.
  9. Prepare small ball-sized patties, greasing your hands with oil. Greasing oil prevents the dough from sticking.
  10. Now dip in prepared maida-corn flour slurry.
  11. Further coat with bread crumbs on all sides. Use panko bread crumbs / crushed corn flakes as they give a nice texture.
  12. Now deep fry, or pan fry in hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 12 minutes.
  13. Fry on medium flame, flipping occasionally till it turns golden brown.
  14. Finally, serve Poha Cutlets Recipe with mint dip or tomato sauce.

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Step-by-step

1
Firstly, rinse 1 cup of poha and rest till the poha softens.
2
Transfer the soaked poha to the large plate.
3
Add 3 boiled and mashed potatoes.
4
Also, add ½ tsp turmeric, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp chaat masala, ½ tsp kala namak, 1 tsp salt, ½ tsp chilli flakes.
5
Further add 2 chilli, ½ carrot, ½ capsicum, ½ onion, 2 tbsp coriander, ½ tsp ginger garlic paste.
6
Mash and mix well, making sure all the spices are well combined.
7
Now prepare the maida-corn flour batter by mixing 3 tbsp maida, 3 tbsp corn flour, ½ tsp salt in ½ cup water.
8
Stir well to make a smooth, flowing consistency batter.
9
Prepare small ball-sized patties, greasing your hands with oil. Greasing oil prevents the dough from sticking.
10
Now dip in prepared maida-corn flour slurry.
11
Further coat with bread crumbs on all sides. Use panko bread crumbs / crushed corn flakes as they give a nice texture.
12
Now, deep-fry or pan-fry in hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 12 minutes.
13
Fry on medium flame, flipping occasionally till it turns golden brown.
14
Finally, serve Poha Cutlets Recipe with mint dip or [**tomato sauce.Poha Cutlet Recipe**](/recipes/tomato-sauce-recipe-tomato-ketchup)

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Video

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Tips

Poha cutlet mixes softened poha with mashed vegetables. The patties cook crisp and taste aromatic.
  1. Poha Variety: Use thick poha and hydrate with a light sprinkle until grains soften.
  2. Binding: Add boiled potato and a spoon of roasted besan to hold shape.
  3. Dry the Mix: Squeeze moisture from grated veggies and pat the mixture dry before shaping.
  4. Seasoning: Mix ginger, green chilli, garam masala, lemon juice, and salt for a bright flavour.
  5. Shaping: Chill shaped patties for 15 minutes and pan sear on medium heat with little oil.

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Notes

  • Firstly, if using thick poha, then soak it for 5 minutes or till it turns soft. However, do not soak thin poha.
  • Also, add vegetables of your choice like peas, corn and beans.
  • Additionally, adding grated cheese to the stuffing makes the cheesy poha cutlet more tasty.
  • Finally, Poha Cutlets Recipe taste great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/poha-cutlet-recipe-vegetable-poha-cutlet/