This Poha Cutlet is a healthy and delicious appetizer full of vegetables and pan-fried. It is crispy on the outside, soft on the inside, and full of flavors.
The Poha Cutlet recipe is easy, straightforward, and comes together quickly. The cutlets are delicious and satisfying, perfect for breakfast, an appetizer, a snack, or a side dish.
Vegetable-Loaded Poha Cutlet
Poha Vegetable Cutlet is an Indian Appetizer and can also be served as an early evening snack or breakfast. The recipe is simple, but it tastes excellent and satisfying.
Poha, or pressed rice, is a popular breakfast option in India. So, try this cutlet recipe if you want to give a little twist to your regular Poha dish.
Poha Cutlet is without onion and garlic, but I have added other vegetables. The cutlet mixture comes together very easily, and to add some crispiness, I have coated the cutlets with breadcrumbs.
However, you don’t even need to use breadcrumbs; you can shallow-fry the cutlet without any coating.
Ingredients and Notes
- Poha: The recipe requires the use of thick Poha. Thin Poha breaks easily while washing and becomes mushier. However, thick Poha retains its shape well even after washing.
- Potatoes: Here, the potato works as a binding agent. Hence, there is no need to add cornstarch or flour to bind the mixture. You can use boiled raw bananas instead if you do not eat potatoes.
- Vegetables: The vegetables add nutrient value and crunch to the cutlets. You can use your choice of vegetables, but make sure to chop them finely. If using green peas, boil them and drain the water completely.
- Cilantro: I love adding these greens to most dishes. It provides a beautiful color and an earthy flavor. Use the fresh leaves and chop them finely.
- Ginger and Chili: You can add the quantity mentioned in the recipe or adjust it to your preference.
- Spices: Garam Masala, Chaat Masala, and a pinch of black pepper perfectly work in this recipe. They add lots of flavors to the cutlet. However, you can add the spices as per your preference.
- Sugar: It is optional to add, but I highly recommend it.
- Lime Juice: You can add less or more as you prefer the taste. Also, instead of lime juice, you can add Amchur powder (dried mango powder).
- Cornstarch Slurry: The cornstarch slurry helps the breadcrumbs adhere to a Poha cutlet. Instead of cornstarch, you can also use all-purpose flour to make the slurry.
- Breadcrumbs: I have used whole wheat and soft breadcrumbs. However, you can use white breadcrumbs, which can be either dry or soft; either one will work. You don’t need much of it; I’ve made fresh crumbs from one slice of whole wheat bread.
How To Make Poha Cutlet
Making a Poha Cutlet Mixture
- Place the Poha into a colander or strainer. Wash them thoroughly under running water until the water runs clear.
- Let the Poha stand for 8-10 minutes until completely drained.
- Boil or steam the potatoes until thoroughly cooked.
- Then, peel the potatoes and place them in a large mixing bowl.
- When potatoes are still warm, mash them with a fork or potato masher.
- Alternatively, you can also grate the potatoes with a fine grater.
- To the bowl of mashed potatoes, add Poha, all the vegetables, coriander leaves, salt, ginger, chili, turmeric powder, Garam Masala, Chaat Masala, black pepper powder, sugar, and lime juice.
- Mix everything well.
- Continue mixing with your hand until the mixture comes together like a dough.
- At this point, taste the mixture and adjust the salt, sugar, or lime juice if required.
Shallow-Frying The Poha Cutlet
- Divide the mixture into 8-12 equal portions, depending on the size of the cutlet you prefer.
- Shape each portion into a round patty.
- To make a cornstarch slurry, mix cornstarch and water in a small bowl.
- In another bowl, take the breadcrumbs.
- Now, dip each cutlet into a cornstarch slurry first.
- Then, place the cutlet into a bowl of breadcrumbs and coat it evenly with breadcrumbs.
- Prepare all the cutlets this way.
- Heat 2-3 tablespoon of oil in a frying pan.
- Place the cutlet into the pan, 3-4 at a time, so the pan is not overcrowded.
- Cook the cutlets on both sides until they are crispy and golden brown.
- Remove the cutlets from the pan and place them on absorbent paper or a paper towel.
Serving Suggestions
Serve the Poha Cutlet hot or warm, accompanied by ketchup or your preferred chutney.
You can serve them with this Tomato Chutney or this Coriander Chutney.
Serve the Poha Vegetable Cutlet for breakfast, as an afternoon snack, after-school snack, or as an appetizer at a party or get-together.
You can also use these cutlets to make sandwiches. Place the cutlet between the slices of bread with chutney and other veggies. It will make a wholesome lunch or meal.
Storing and Reheating The Poha Cutlet
Poha cutlet is best served hot or warm. It will become soft after prolonged storage. However, if you have leftovers, place the cutlets in an airtight container and refrigerate for up to two days.
Reheat the cutlets in the frying pan with very little oil on low heat until hot. If you have an air fryer, you can also reheat the cutlet in it until it’s crispy and hot again.
Make-Ahead Suggestions
You can prepare the mixture in advance. Place it in the fridge until it’s time to make cutlets. We can keep the cutlet mixture in the refrigerator for up to two days.
To make it easier, you can also shape the mixture into cutlets and then refrigerate them until you are ready to shallow-fry.
Helpful Tips For Poha Cutlet
Poha: Use only thick Poha, and do not substitute with the thin variety.
Vegetables: Add a few or more veggies of your choice.
Potatoes: Alternatively, you can use a small raw banana, boiled, peeled, and mashed, as a substitute for potatoes.
Spices: Add green chilies and Garam Masala to taste.
Breadcrumbs: Adding breadcrumbs to the coating enhances the crispiness of the cutlet. However, you can skip the step of the cornstarch slurry and breadcrumbs. Instead, shallow-fry the cutlet without a breadcrumb coating.
Frequently Asked Questions
Yes! You can skip the vegetables and make the cutlet with only Poha and potatoes. Vegetables add nutrient value and crunch to the cutlets, but skipping them will not affect the taste of the Poha Cutlet.
Potatoes work as a binding agent in this cutlet. So replace potatoes with something similar. For example, you can use boiled and mashed raw bananas as a substitute for potatoes. Or add some cooked rice to the mixture for the binding.
More Appetizers and Snacks
Recipe Card
Poha Cutlet / Poha Vegetable Cutlet
Ingredients
- 1½ cups thick Poha (flattened rice)
- 2 small or 1 large potato boiled (peeled and mashed)
- 1 small carrot, peeled and grated
- ½ green pepper, finely chopped
- ¼ cup cabbage, finely chopped
- 2 tablespoon fresh coriander leaves, finely chopped
- 1 inch ginger, peeled and grated
- 1-2 green chili, finely chopped
- Salt to taste
- ¼ teaspoon turmeric powder
- ½ teaspoon Garam Masala powder
- ½ teaspoon Chaat Masala powder
- A pinch of black pepper powder
- 1 teaspoon sugar (optional)
- 1 teaspoon lime or lemon juice, or to taste
- 3 tablespoon Oil for shallow frying
- 2 tablespoon cornstarch
- 4 tablespoon water
- ¼ cup soft or dry breadcrumbs
Instructions
Making Poha Cutlet Mixture
- Place the Poha into a colander or strainer. Wash them thoroughly under running water until the water runs clear.
- Let the Poha stand for 8-10 minutes until completely drained.
- Boil or steam the potatoes until thoroughly cooked. Take the potatoes into a large mixing bowl. Mash the potatoes when they are still warm. You can mash with a fork or a potato masher.
- To the bowl of mashed potatoes, add Poha, all the vegetables, coriander leaves, salt, ginger, chili, turmeric powder, Garam Masala, Chaat Masala, black pepper powder, sugar, and lime juice.
- Mix everything well and continue mixing with your hand until the mixture comes together like a dough.
- At this point, taste the mixture and adjust the salt, sugar, or lime juice as needed.
- Divide the mixture into 8-12 equal portions, depending on the size of the cutlet you prefer.
- Shape each portion into a round patty.
Shallow-Frying Poha Cutlet
- To make a cornstarch slurry, mix cornstarch and water in a small bowl. In another bowl, take the breadcrumbs.
- Now, dip each cutlet into a cornstarch slurry first. Then place the cutlet into a bowl of breadcrumbs and coat it evenly with breadcrumbs. Prepare all the cutlets this way.
- Heat 2-3 tablespoon of oil in a frying pan. Place the cutlets into the pan, 3-4 at a time, to prevent overcrowding.
- Cook the cutlets on both sides until crispy and golden brown.
- Remove the cutlets from the pan and place them on absorbent paper or a paper towel.
Serving Suggestions
- Serve the Poha Cutlet hot or warm, accompanied by ketchup or your preferred chutney.
- You can serve them with this tomato chutney or this coriander chutney.
- Serve the Poha Vegetable Cutlet for breakfast, afternoon snack, after-school snack, or as an appetizer at a party or get-together.
- You can also use these cutlets to make sandwiches. Place the cutlet between the slices of bread with chutney and other veggies. It will make a wholesome lunch or meal.
Storing and Reheating The Cutlets
- Poha cutlet is best served hot or warm. It will become soft upon keeping for longer. But if you have leftovers, place the cutlets in an airtight container and refrigerate for up to two days.
- Reheat the cutlets in the frying pan with very little oil on low heat until hot. If you have an air fryer, you can also reheat the poha cutlet in it until it's crispy and hot again.
Notes
- Poha: Use only thick Poha, and do not substitute with the thin variety.
- Vegetables: Add a few or more veggies of your choice.
- Potatoes: Alternatively, you can use a small raw banana, boiled, peeled, and mashed, as a substitute for potatoes.
- Spices: Add green chilies and Garam Masala to taste.
- Breadcrumbs: Adding breadcrumbs to the coating enhances the crispiness of the cutlet. However, you can skip the step of the cornstarch slurry and breadcrumbs. Instead, shallow-fry the cutlet without a breadcrumb coating.
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