Poha Cutlet

This quick and easy Poha Cutlet Recipe is absolutely delicious. Made with Poha – Flattened Rice – this recipe goes well with a cup of tea in the evening.

Recipe – Video

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Ingredients

  • 1 cup poha/ flattened rice
  • 3 boiled potatoes (medium size)
  • ¼ cup onion
  • ¼ cup capsicum
  • ¼ cup boiled peas
  • ½ teaspoon ginger
  • 2 green chillies
  • 1 tablespoon fresh coriander leaves
  • 2 tablespoons rice flour
  • ½ teaspoon red chilli/lal mirch powder
  • ½ teaspoon cumin/jeera powder
  • ½ teaspoon dry mango/amchoor powder
  • 1 cup bread crumbs
  • salt to taste
  • oil for frying
For cornflour slurry
  • 2 tablespoons corn flour
  • 5-6 tablespoons of water

Note– Please read recipe notes in the end.

Main Equipments Used

Steps In Making Poha Cutlet

  1. Wash the poha couple of times and then rinse the extra water through a sieve. Now let it rest for 5 minutes.
  2. Transfer the poha in a large bowl and mash it well to form a soft dough.
  3. Now add boiled potatoes and mash those too. It will form a soft dough like consistency.
  4. Further add all the finely chopped veggies- onions, capsicum, boiled peas, ginger, green chillies and fresh coriander. Further add all the dry spices- red chilli powder, cumin powder, dry mango powder and salt. Mix till everything is well combined.
  5. Add rice flour and fresh coriander and mix well. The poha cutlet mixture is ready.
  6. Now take some prepared mixture and give them round cutlet shape. You can make the cutlets as big or small accordingly to your preference.
  7. For coating the poha cutlets we need bread crumbs and slurry. Take make the corn flour slurry, in a bowl add corn flour and water and mix well. It will have a runny consistency.
  8. Now take each cutlet at a time and dip it into the slurry. Then immediately coat it with the bread crumbs. Make sure it’s coated well from each sides. Similarly coat the rest of the poha cutlets.
  9. Keep them in the refrigerator for 15-20 minutes to firm up.
  10. In a pan over medium flame add oil and once it turns hot add the oats and poha cutlets in it. Shallow fry them for around 2 minutes on each sides or until it turns golden and crispy.
  11. Once done, remove the cutlets on a tissue paper, so it soaks the excess oil.
  12. Serve hot with tomato ketchup, chutney or garam-garm chai.

Recipe Notes

  • Wash the poha thoroughly with water so it becomes nice and soft, if it remains dry then the poha cutlets will not have a soft texture.
  • Mash the poha and boiled potatoes well to avoid any lumps.
  • You can add any veggies of your choice.
  • Coat the cutlets with slurry and bread crumbs from each side, else they might break while shallow frying.
  • To freeze the cutlets, put them in a zip log bag and keep it in the freezer for upto a month. Fry them when needed.

Step By Step In Pictures For Poha Cutlet

1. Wash the poha with water couple of times.

2. Now rinse the poha through a sieve.

3. Let it rest for 2-3 minutes till the excess water is drained.

4. Transfer the poha in a large bowl.

5. Mash to form into a soft dough.

6. Now add boiled potatoes.

7. Mash them well so no lumps are left.

8. It has got a smooth dough like texture.

9. Now add all the veggies- chopped onions, capsicum and boiled peas.

10. Further add all the dry spices- red chilli powder, amchoor/dry mango powder, cumin powder and salt.

11. Mix till everything is well combined.

12. Now add coriander.

13. Add rice flour.

14. Mix till everything is well combined.

15. Take some mixture in your hand and give them round shape. You can make the cutlets as big or small accordingly to your preference.

16. These cutlets look perfect.

17. Similarly make rest of them.

18. For coating the poha cutlets we need bread crumbs and slurry. Take make the corn flour slurry, in a bowl add corn flour and water and mix well. It will have a runny consistency.

19. Now take each cutlet at a time and dip it into the slurry.

20. Then immediately coat it with the bread crumbs. Make sure it’s coated well from each sides.

21. Similarly make the rest of the poha cutlets.

22. In a pan over medium flame add oil and once it turns hot add the oats and poha cutlets in it.

23. Shallow fry them for around 2 minutes on each sides or until it turns golden in colour.

24. Similarly fry from the other side too.

25. Once done, remove the cutlets on a tissue paper, so it soaks excess oil.

26. Serve hot with tomato ketchup, chutney or garam-garam chai.

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