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 or aka poha with mashed potato. and ideal party starter or kids snack recipe and it can be easily extended as patties for burger or sandwich recipes.
i have posted several cutlet recipes till now, but poha cutlets has 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 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 healthy and nutrient snack as compared to other vegetable cutlets. as the name says, vegetable poha cutlets contain beaten rice and vegetables which is combination of carbs and proteins. and thus it makes it a perfect balanced kids snack recipe.
while it can be easily prepared without much hassle, yet some tips and recommendations for perfect crisp poha cutlet recipe. firstly, rinse the poha to remove impurities if any. also make sure fry the cutlet on medium flame, else the cutlet will not get cooked from inside. lastly, you are more than welcome to add vegetables like onion, corn, capsicum to make cutlet more healthy and tasty.
finally do visit my other snacks recipes collection from my blog. 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 recipes collection with this post of poha cutlet recipe,
poha cutlet video recipe:
recipe card for poha cutlet recipe:
poha cutlet recipe | vegetable poha cutlets | veg poha patties
Ingredients
- 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.
how to make poha cutlet with step by step photo:
- firstly, wash 1 cup thin poha with enough water. do not soak thin poha, just rinse in water.
- drain off the water and rest poha for 5 minutes so that water is dropped down completely.
- now transfer the washed poha into large mixing bowl.
- add in 2 boiled and mashed potatoes. i have pressure cooked potatoes for 4 whistles.
- 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.
- add a tsp of more corn flour if the dough has too much moisture.
- 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.
- stir well to make smooth flowing consistency batter.
- prepare a small ball sized patties greasing hand with oil. greasing oil prevents dough from sticking.
- now dip in prepared maida-corn flour batter and cover batter all sides.
- further coat with bread crumbs all sides. use panko bread crumbs / crushed corn flakes as they give nice texture.
- now shallow fry or deep fry or pan fry in hot oil. alternatively, bake in preheated oven at 180 degree celsius for 12 minutes.
- fry on medium flame, flipping occasionally till it turns golden brown.
- 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.
Thanks hebbar for your lovely dishes
Thanks a lot 🙂
Very tasty must try. Thanks Hebbar’s for sharing it.
Thank you 🙂
for how many days we can keep these cutlets…
stays good for 2 days if stored in refrigerator..
can we do it without bread crumbs
u can use rava/ sooji instead
Any alternative for bread crumbs?
you can use rava/ sooji instead
Also we can use rice flour…right…?
yes you can
can we do this without bread crumbs
you can use rava/ sooji instead
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