Poha Cutlet Recipe | Veg Poha Patties

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.

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.

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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.

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.

Video Recipe

Recipe Card for Poha Cutlet

poha cutlet recipe | vegetable poha cutlets | veg poha patties

HEBBARS KITCHEN

easy poha cutlet recipe | vegetable poha cutlets | veg poha patties

4.98 from 206 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course snacks

Cuisine Indian

Servings 7 Servings

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Ingredients

  

1x2x3x

• ▢ 1 cup thin poha / flattened rice / beaten rice
• ▢ 2 potato, boiled & mashed
• ▢ ¼ tsp turmeric / haldi
• ▢ ½ tsp kashmiri red chilli powder / lal mirch powder
• ▢ half tsp garam masala powder
• ▢ ¼ tsp aamchur / dry mango powder
• ▢ ½ tsp chaat masala
• ▢ half tsp ginger garlic paste
• ▢ ¼ tsp black pepper, crushed
• ▢ 1 tbsp corn flour
• ▢ ½ tsp salt
• ▢ 2 tbsp coriander leaves, finely chopped
• ▢ 1 cup bread crumbs

for maida-corn flour batter:

• ▢ 2 tbsp corn flour
• ▢ 1 tbsp maida / plain flour / all purpose flour / refined flour
• ▢ ¼ tsp black pepper, crushed
• ▢ ¼ tsp salt
• ▢ ½ cup water

Instructions

 

• firstly, add 1 cup washed poha and 2 boiled and mashed potatoes.
• also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala powder, ¼ tsp aamchur, ½ tsp chaat masala, ½ tsp ginger garlic paste and ¼ tsp crushed pepper.
• additionally add 1 tbsp corn flour, ½ tsp salt and 2 tbsp coriander leaves.
• combine well making sure a dough is formed.
• prepare a small ball sized patties greasing hand with oil.
• now dip in maida-corn flour batter and coat with bread crumbs all sides.
• now shallow fry or deep fry or pan fry in hot oil.
• fry on medium flame, flipping occasionally till it turns golden brown.
• finally, serve poha cutlet with mint dip or tomato sauce.

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How to Make Poha Cutlet with Step-by-step Photos

1. firstly, wash 1 cup thin poha with enough water. do not soak thin poha, just rinse in water.
   
2. drain off the water and rest poha for 5 minutes so that water is dropped down completely.
   
3. now transfer the washed poha into large mixing bowl.
   
4. add in 2 boiled and mashed potatoes. i have pressure cooked potatoes for 4 whistles.
   
5. also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala powder, ¼ tsp aamchur, ½ tsp chaat masala, ½ tsp ginger garlic paste and ¼ tsp crushed pepper.
   
6. additionally add 1 tbsp corn flour, ½ tsp salt and 2 tbsp coriander leaves.
   
7. combine well making sure a dough is formed.
   
8. add a tsp of more corn flour if the dough has too much moisture.
   
9. now prepare the maida-corn flour batter by mixing 2 tbsp corn flour, 1 tbsp maida, ¼ tsp pepper, ¼ tsp salt in ½ cup water.
   
10. stir well to make smooth flowing consistency batter.
    
11. prepare a small ball sized patties greasing hand with oil. greasing oil prevents dough from sticking.
    
12. now dip in prepared maida-corn flour batter and cover batter all sides.
    
13. further coat with bread crumbs all sides. use panko bread crumbs / crushed corn flakes as they give nice texture.
    
14. now shallow fry or deep fry or pan fry in hot oil. alternatively, bake in preheated oven at 180 degree celsius for 12 minutes.
    
15. fry on medium flame, flipping occasionally till it turns golden brown.
    
16. finally, serve poha cutlet with mint dip or tomato sauce.
    

Notes

• firstly, if using thick poha, then soak it for 5 minutes or till they turn 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 cheesy poha cutlet more tasty.
• finally, poha cutlet taste great when served hot.