Go Back
Poha Cutlet recipe | Tea-Time Snack

Poha cutlet

Poha cutlet is a popular Indian savory snack made from flattened rice (poha), mashed potatoes, and a mix of vegetables, seasoned with spices and shaped into patties before frying. It is commonly enjoyed as a breakfast item, snack, or side dish with chutneys.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Appetizer, Breakfast
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Poha flattened rice: 1 cup (approximately 85 grams)
  • Potatoes boiled and mashed: 2 medium (approximately 330 grams)
  • Onion finely chopped: 1 small (approximately ¼ cup)
  • Carrot grated or finely chopped: ¼ cup
  • French beans blanched and finely chopped: 4 to 5 (approximately ¼ cup)
  • Green peas boiled or steamed: ¼ cup
  • Coriander leaves finely chopped: 1 tablespoon
  • Ginger garlic paste: ½ teaspoon
  • Turmeric powder: ¼ to ¼ teaspoon
  • Red chili powder: ¼ to ½ teaspoon
  • Garam masala: ¼ to ½ teaspoon
  • Dry mango powder amchur: ½ teaspoon
  • Sugar optional: 1 pinch
  • White sesame seeds: 1 teaspoon
  • Oil for frying: 3 tablespoons
  • Salt: to taste

Equipment

  • Mixing bowl
  • Sieve or strainer
  • Knife and cutting board
  • Non-stick pan or tava
  • Spatula
  • Measuring spoons and cups

Method
 

  1. Rinse 1 cup of thick poha under running water once or twice to remove impurities.
  2. Soak the rinsed poha in water just enough to cover it for 3 to 4 minutes.
  3. Drain all water using a strainer; the poha should be softened but not wet.
  4. In a large bowl, combine the drained poha with mashed potatoes, chopped onions, grated carrots, chopped french beans, boiled peas, coriander leaves, ginger garlic paste, turmeric powder, red chili powder, garam masala, amchur, sugar (if using), and salt.
  5. Mix thoroughly until a cohesive dough forms. If the mixture feels too dry, add a small splash of water.
  6. Shape the mixture into small, round patties, about 2 inches in diameter.
  7. Heat 2 tablespoons of oil in a non-stick pan over medium heat.
  8. Place the patties in the pan and cook for 3–4 minutes on each side, or until golden brown and crispy.
  9. Remove from the pan and drain on absorbent paper to remove excess oil.
  10. Serve hot with tomato ketchup, mint chutney, or green chutney.

Notes

Safety Notes:
Use medium heat to avoid burning the cutlets. Ensure the oil is not too hot to prevent splattering. Always handle hot pans with care.
Substitutions:
Use thin poha instead of thick poha if preferred.
Replace potatoes with mashed cauliflower or sweet potatoes for a low-carb version.
Substitute fresh coriander with cilantro or omit if unavailable.
Use whole wheat breadcrumbs instead of regular ones for a healthier option.
Storage:
Store cooled cutlets in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore crispiness.
Pro Tips:
Do not over-soak the poha; it should remain slightly firm to hold shape.
Let the mixture cool slightly before shaping to prevent it from falling apart.
For extra crispiness, coat the patties in a thin layer of corn flour or maida before frying.