Poha Cutlet Recipe – Crispy Vegetarian Snack with Flattened Rice & Potato
Poha Cutlet is a delicious and easy-to-make Indian snack that’s crisp on the outside and soft inside. Made with flattened rice (poha), mashed potatoes, bread, and a mix of spices, it’s a popular teatime treat and perfect for serving guests or packing in lunchboxes.
Ingredients
- 2 cups Poha (flattened rice)
- 2 medium Potatoes (boiled & mashed)
- 1 medium Onion (finely chopped)
- 3–4 Bread slices (soaked and squeezed)
- 1 tbsp Peanuts (roasted)
- 1 tbsp Coriander leaves (finely chopped)
- 2 Green chillies (finely chopped)
- 1 tsp Mustard seeds
- ¼ tsp Turmeric powder
- ½ tsp Red chilli powder
- 10–12 Curry leaves
- Salt – to taste
- 1 tbsp Cooking oil (for tempering)
- Oil – for deep or shallow frying
Instructions
- Boil and mash the potatoes. Set aside.
- Rinse poha in a colander under running water and set aside to soften (do not soak).
- Heat 1 tbsp oil in a pan. Fry peanuts and keep aside.
- In the same oil, add mustard seeds. Once they splutter, add onions, curry leaves, and green chillies.
- Sauté until onions are light golden. Add turmeric and red chilli powder. Mix well.
- Add the rinsed poha, fried peanuts, and salt. Cook on low flame for about 6 minutes. Turn off the heat.
- Allow mixture to cool slightly, then mix in mashed potatoes and soaked, squeezed bread slices.
- Combine everything well. Shape into cutlets using your hands.
- Heat oil in a pan. Fry cutlets on medium heat until golden and crisp on both sides.
- Remove on paper towels and serve hot with green chutney or ketchup.
Chef’s Tips
- Stuffed Version: Add a spiced paneer filling inside the cutlet for a surprise center.
- Baked Option: Bake the cutlets at 180°C for 20–25 minutes for a healthier version.
- Air Fryer Friendly: Brush with oil and air fry at 180°C for 10–12 minutes.
- Binding Tip: You can also use rice flour or cornflour if bread isn’t available.