Poha Cutlet with step-by-step photos and a video recipe. Poha cutlet also known as Poha Patty is a quick and easy Indian appetizer recipe made with flattened rice (poha), mashed potatoes, onion, breadcrumbs, and basic spices. You can make it within 30 minutes. Serve these crispy poha cutlets with tomato ketchup or chutney. Vegan recipe.
These cutlets are made with Poha (flattened rice), mashed potatoes, onion, ginger-garlic paste, and basic spices. This mixture is then shaped into cutlets, dipped in cornstarch mixture, and then in breadcrumbs. You can either deep fry or bake it.
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Similar to Potato nuggets, these aloo-poha cutlets are super crispy outside, soft inside, and taste absolutely delicious. This is a basic cutlet recipe. You can add some veggies to it like carrots, peas, beans, etc. to make vegetable poha cutlets.
This is one of the easy snack recipes that are definitely going to be liked by your kids. You can pack it for their lunch box or serve it as snack.
About this recipe
Are you looking for an instant veg snack recipe? Then this recipe is just for you. In this recipe post, I am sharing how to make Poha cutlet.
Poha in the Hindi language refers to “flattened rice”. Poha cutlet is made with Poha (flattened rice), potato, basic spices, cornflour & breadcrumbs.
It tastes awesome & the best part is that you can make it with simple ingredients easily available in the kitchen.
The best part of this Poha cutlet recipe is that the cutlets remain crisp even after 4-5 hours. You can serve this cutlet as a snack or starter.
You may also like these other popular snacks recipes from this website:
- Potato Nuggets
- Crispy Corn Fritters
- Potato Sandwich
- Veg Momos
- Chana Dal Vada
- Gobi 65
- Gobi Manchurian
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video.
- Quick & easy to make - Just assemble the ingredients & start making the poha cutlets. You can make it within 30 minutes.
- Freezer friendly - You can freeze them after coating them with breadcrumbs. Deep-fry & serve.
- Easy to customize – You can make it with simple ingredients easily available in the kitchen pantry. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Vegan.
Ingredients and Substitutions
- Poha - Poha is one of the versatile ingredients used widely in a lot of Indian breakfast and snack recipes. Also known as flattened rice. There are two types of poha available in market - thick poha and thin poha. Use thick variety of Poha (flattened rice).
- Potatoes - Boiled & grated. It acts as a binding agent. You can also add boiled peas, grated carrots, or boiled corn.
- Onion - Enhances the flavor of the cutlets.
- Ginger-garlic paste
- Flavoring - red chili powder, turmeric powder, coriander powder, & salt.
- Garam masala powder - It adds a very nice flavor to the poha patty. Do not substitute it with curry powder. Simply skip adding it.
- Amchur powder (dry mango powder) - It gives a nice tangy punch to the cutlet. You can substitute it with lemon juice or vinegar.
- Coriander leaves or cilantro - Gives a fresh flavor & Indian touch to the poha cutlet.
- Cornflour - To substitute you can also use all-purpose flour (Maida).
- Breadcrumbs - I have used homemade breadcrumbs.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Poha cutlet
Preparations
- Rinse & soak flattened rice (poha) - Wash & rinse poha to remove the dust & impurities. Soak it in 1 cup of water for 5 minutes. After 5 minutes, the poha will puff up & becomes soft and mashable. Pour it on a strainer to drain off the excess water. Set it aside.
- Take Poha in a large mixing bowl, add potato, onion, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, salt & coriander leaves. Mash & mix all the ingredients well. Taste & adjust the seasoning. Set it aside.
- Make cornflour paste - In a small bowl take cornflour, salt & water. Mix & make a semi-thick paste. Set it aside.
Making Poha Cutlets
- Shape the cutlet - Grease a small plate with oil. Put the Poha mixture over it & flatten it. You can refer to the image. With the help of a knife, mark small square pieces.
- Assembling the cutlet - Take out a single piece and dip it in the cornflour mixture. Now take it out & coat it with the breadcrumbs. Cutlets are ready to fry.
- Frying the cutlet - Fry the cutlet in medium hot oil. Let it fry on one side for 2-3 minutes then flip it. Let it fry until golden & crisp. Remove & keep it on absorbent paper. Serve hot with tomato sauce.
Expert Tips
- Make sure to drain off excess water from the soaked Poha before you start making the patties. Just press it gently to remove excess water. If there is too much water in poha it will make the cutlet soggy.
- You can also shape cutlets into whatever shape you like - round or cylindrical.
- While frying the cutlet makes sure the oil is medium-hot. If the oil is not hot enough then the cutlets will absorb the oil. And if the oil is too hot then the breadcrumbs will burn quickly.
- Do not overcrowd the pan while frying the cutlets.
Serving Suggestions
- You can serve Poha cutlets with any chutney or ketchup.
Variations that you can try
- Vegetable Poha Cutlet - You can add sauteed grated carrots, capsicum, boiled peas, and boiled corn to it.
- Cheesy poha cutlets - Add some grated cheese to the cutlet.
- Make it Italian - Season it with Italian seasoning, salt, red pepper flakes, & dried basil. Skip adding the basic spice powders like turmeric, red chili & coriander powder & coriander leaves.
- Change the shape of the cutlets - You can make a round shape & flatten it a little bit, or a cylindrical shape, or even a heart shape.
- Poha cutlet without potatoes - skip adding potatoes and make it with veggies like grated carrots, boiled peas, and boiled corn only.
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Recipe Card
Poha cutlet recipe
Equipment
- 1 Mixing bowl
- 1 Frying pan or Wok
Ingredients
- 1 cup poha flattened rice (thick variety)
- ½ cup grated potatoes or 2 potatoes
- 1 small finely chopped onions
- 1 teaspoon ginger-garlic paste
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ tsp garam masala powder
- ½ teaspoon Aamchur powder dry mango powder
- salt to taste
- 1 teaspoon chopped coriander leaves
Other ingredients
- ¼ cup Breadcrumbs
To make cornflour batter
- 3 tablespoon cornflour or cornstarch
- salt to taste
- water
Instructions
- Rinse & soak flattened rice (poha) - Wash & rinse thick poha to remove the dust & impurities. Soak it in 1 cup of water for 5 minutes. After 5 minutes, the poha will puff up & becomes soft and mashable. Drain water using a strainer (press it gently) & set it aside.
- Take poha in a large mixing bowl, add potato, onion, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, amchur powder, salt & coriander leaves. Mash & mix all the ingredients well. Taste & adjust the seasoning. Set it aside.
- Make cornflour paste - In a small bowl take cornflour, salt & water. Mix & make a semi-thick paste. Set it aside.
- Shape the cutlet - Grease a small plate with oil. Put the poha mixture over it & flatten it. You can refer the image. With the help of a knife, mark small square pieces.
- Assembling the cutlet - Take out a single piece and dip it in cornflour mixture. Now take it out & coat it with the breadcrumbs. Cutlets are ready to fry.
- Frying the cutlet - Fry the cutlet in medium hot oil. Let it fry on one side for 2-3 minutes then flip it. Let it fry until golden & crisp. Remove & keep it on absorbent paper. Serve hot with tomato sauce.
Video
Notes
- Make sure to drain off excess water from the soaked Poha before you start making the patties. Just press it gently to remove excess water. If there is too much water in poha it will make the cutlet soggy.
- You can also shape cutlets into whatever shape you like - round or cylindrical.
- While frying the cutlet makes sure the oil is medium-hot. If the oil is not hot enough then the cutlets will absorb the oil. And if the oil is too hot then the breadcrumbs will burn quickly.
- Do not overcrowd the pan while frying the cutlets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
Poha cutlet is my go-to snack when I want something quick, tasty, and healthy without spending hours in the kitchen. If you’ve ever struggled to make a snack that’s both filling and loved by everyone at home, this recipe will be your new favorite.