Poha Cutlet

Poha Cutlet is a tasty savoury cutlet made by blending soaked poha with cooked potato, veggies, shaping them to discs and frying them in pan. Poha Cutlet is relished as starter, snack and side dish for rice meal. Poha Cutlet is an alternate to the regular cutlet that is a must try at home for the joy of tasting & cooking.

Poha Cutlet with mixed vegetables.I got this idea of making cutlet from poha from an incident which happened last week.I made it almost like how we make vegetable cutlet and it turned out soo delicious.

This poha cutlet with mixed vegetables tastes more or less like our regular cutlets so mittu enjoyed it soo much as a after school snack.It can be served as a snack or an as appetizer too.

More poha recipes

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Poha Cutlet

Poha Cutlet is a tasty savoury cutlet made by blending soaked poha with cooked potato, veggies, shaping them to discs and frying them in pan. Poha Cutlet is relished as starter, snack and side dish for rice meal. Poha Cutlet is an alternate to the regular cutlet that is a must try at home for the joy of tasting & cooking.

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Servings10 cutlet

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup poha
• 2 small boiled potatoes mashed
• 2 tablespoon onion finely chopped
• 1 teaspoon ginger garlic paste
• 1/4 cup peas boiled
• 1/4 cup carrot grated
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• 1/4 teaspoon chat masala powder
• 1 tablespoon coriander leaves finely chopped
• salt to taste
• 1/3 cup breadcrumbs
• 2 to 3 tablespoon oil to fry

For cornflour mixture:

• 3 tablespoon corn flour
• salt to taste
• water as needed

Instructions

• Soak poha for 3 mins, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.
• Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt.
• Mix well sprinkle little water if you feel its too dry. Make a big lemon sized ball.
• Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside.
• To another bowl add corn flour, salt and little water. Mix well to form a slightly thin paste, should be in flowing consistency.
• Now take a pattie add it to the corn flour mixture flip over so that its evenly coated, add it immediately to breadcrumbs. Flip over and coat well.
• Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.
• Serve Poha Cutlet hot with tomato ketchup.

Video

Notes

• You can use thick or thin poha but make sure to soak accordingly, thin poha needs less time for soaking but thick needs a bit more time.
• Coating with corn flour mixture the coating with breadcrumbs should be done only just before frying, so that it doesn't become soggy and stays crisp.
• You can add more oil and deep fry it, I just shallow fried.

Nutrition Facts

Poha Cutlet

Amount Per Serving (40 g)

Calories 125 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 2mg1%

Sodium 169mg7%

Potassium 55mg2%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 628IU13%

Vitamin C 2mg2%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Poha Cutlet

1. Soak poha for 3 mins, rinse well and drain water.Poha should be mashable and slightly moist not too dry.Transfer to a mixing bowl.
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2. Add boiled mashed potatoes,onion,boiled peas,carrot along with turmeric powder,red chilli powder,garam masala powder,chat masala powder,coriander leaves and salt.Mix well sprinkle little water if you feel its too dry.Make a big lemon sized ball.
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3. Slightly flatten them like this, repeat to finish the dough.Now the patties are ready set aside.To another bowl add cornflour,salt and little water.
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4. Mix well to form a slightly thin paste, should be in flowing consistency.Now take a pattie add it to the cornflour mixture flip over so that its evenly coated, add it immediately to breadcrumbs.
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5. Flip over and coat well.Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides.Gently flip over and cook until it has crisp edges.
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Serve hot with tomato ketchup.

Hot hot crispy poha cutlet ready!

Expert Tips

• You can use thick or thin poha but make sure to soak accordingly, thin poha needs less time for soaking but thick needs a bit more time.
• Coating with corn flour mixture the coating with breadcrumbs should be done only just before frying, so that it doesn’t become soggy and stays crisp.
• You can add more oil and deep fry it, I just shallow fried.

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