Poha Cutlet Recipe | Vegetable Poha Cutlets | Veg Poha Patties with detailed photo and video recipe. A fried breaded cutlet or patties recipe which is made from beaten rice, also known aka poha, with mashed potato. An ideal party starter or kids’ snack recipe, it can be easily extended into patties for burger or sandwich recipes.
Poha Cutlet Recipe | Vegetable Poha Cutlets | Veg Poha Patties with step-by-step photo and video recipe. There are several variations to the simple vegetable cutlet recipe, and it can be prepared with bread, corn, mixed vegetables and paneer. In this recipe post, poha or beaten rice is used as the main ingredient, which is later pan-fried till golden crisp. It can be a great appetiser for your next potluck and can also be extended as burger patties.
I have posted several cutlet recipes till now, but poha cutlets have become my new favourite recipe. There are 2 main reasons for it. Firstly, poha cutlet is the easiest recipe to prepare compared to others. It is mainly due to the moisture-absorbing feature of poha, which helps to shape the cutlet, and more importantly, it does not break while frying. Secondly, it is a healthy and nutritious snack compared to other vegetable cutlets. As the name says, vegetable poha cutlets contain beaten rice and vegetables, which is a combination of carbs and proteins. and thus it makes it a perfectly balanced kids’ snack recipe.
While it can be easily prepared without much hassle, there are some tips and recommendations for a perfect crisp poha cutlet recipe. Firstly, rinse the poha to remove impurities, if any. This is important because the raw poha always contains some impurities, which can spoil the taste. Also, ensure that you fry the cutlet on a medium flame and in small batches. Otherwise, the cutlet will not cook from the inside, and slow cooking will ensure even frying. Lastly, you are more than welcome to add vegetables like onion, corn, and capsicum to make the cutlet healthier and tastier. Serve it with spicy green chutney or hot and sweet tomato ketchup sauce.
Finally, visit my other Snack Recipes Collection from my blog with this post of Poha Cutlet Recipe. It includes bhindi pakora, veggie bites, bhindi rava fry, veg lollipop, palak chakli, maggi noodles cutlet, sabudana cutlet, paneer nuggets and potato smiley recipe. In addition, do visit my other recipe collection with this post of poha cutlet recipe.
About Poha Cutlet
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.
Chef Tips for Poha Cutlet
Poha cutlet mixes softened poha with mashed vegetables. The patties cook crisp and taste aromatic.
- Poha Variety: Use thick poha and hydrate with a light sprinkle until grains soften.
- Binding: Add boiled potato and a spoon of roasted besan to hold shape.
- Dry the Mix: Squeeze moisture from grated veggies and pat the mixture dry before shaping.
- Seasoning: Mix ginger, green chilli, garam masala, lemon juice, and salt for a bright flavour.
- Shaping: Chill shaped patties for 15 minutes and pan sear on medium heat with little oil.
Video Recipe
Recipe Card for Poha Cutlet
Poha Cutlet Recipe | Veg Poha Patties
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
For slurry:
- 3 tbsp maida
- 3 tbsp corn flour
- ½ tsp salt
- water, for batter
Instructions
- Firstly, rinse 1 cup of poha and rest till the poha softens.
- Transfer the soaked poha to the large plate.
- Add 3 boiled and mashed potatoes.
- 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.
- Further add 2 chilli, ½ carrot, ½ capsicum, ½ onion, 2 tbsp coriander, ½ tsp ginger garlic paste.
- Mash and mix well, making sure all the spices are well combined.
- Now prepare the maida-corn flour batter by mixing 3 tbsp maida, 3 tbsp corn flour, ½ tsp salt in ½ cup water.
- Stir well to make a smooth, flowing consistency batter.
- Prepare small ball-sized patties, greasing your hands with oil. Greasing oil prevents the dough from sticking.
- Now dip in prepared maida-corn flour slurry.
- Further coat with bread crumbs on all sides. Use panko bread crumbs / crushed corn flakes as they give a nice texture.
- Now deep fry, or pan fry in hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 12 minutes.
- Fry on medium flame, flipping occasionally till it turns golden brown.
- Finally, serve Poha Cutlets Recipe with mint dip or tomato sauce.
Nutrition
How to Make Poha Cutlet with Step-by-step Photos
- Firstly, rinse 1 cup of poha and rest till the poha softens.
- Transfer the soaked poha to the large plate.
- Add 3 boiled and mashed potatoes.
- 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.
- Further add 2 chilli, ½ carrot, ½ capsicum, ½ onion, 2 tbsp coriander, ½ tsp ginger garlic paste.
- Mash and mix well, making sure all the spices are well combined.
- Now prepare the maida-corn flour batter by mixing 3 tbsp maida, 3 tbsp corn flour, ½ tsp salt in ½ cup water.
- Stir well to make a smooth, flowing consistency batter.
- Prepare small ball-sized patties, greasing your hands with oil. Greasing oil prevents the dough from sticking.
- Now dip in prepared maida-corn flour slurry.
- Further coat with bread crumbs on all sides. Use panko bread crumbs / crushed corn flakes as they give a nice texture.
- Now, deep-fry or pan-fry in hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 12 minutes.
- Fry on medium flame, flipping occasionally till it turns golden brown.
- Finally, serve Poha Cutlets Recipe with mint dip or tomato sauce.
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.
Yummy. it was awesome. Thanks. I made with both bread crumbs coating n corn flakes coating. both were equally gud. thanks once again.
Thanks a lot 🙂
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