Poha Cutlet Recipe – Sharmis Passions

Poha Cutlet is a tasty savoury snack made by mixing soaked poha with cooked potato, veggies then shaping them to discs and shallow frying them in pan. The cutlets come out crispy on outside and soft inside. They are relished as a starter, snack and side dish for rice meal.

The poha is soaked and then mixed with mashed potatoes and vegetables. The mixture is shaped into flat patties and coated with cornflour paste and breadcrumbs. They are fried till golden brown on both sides with crispy outside.

About Poha Cutlet

Poha Cutlet is made by soaking poha, mixing it with boiled potatoes, vegetables, spices and herbs, then shaping into patties and shallow frying them until crisp and golden.

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

I got this idea of making cutlet using poha from amma. I made it almost like how we make vegetable cutlet and it turned out so delicious. Infact no one will ever find out that poha is added in these cutlets.

The breadcrumb coating adds nice golden colour and crunch, crisp on the outside. When you fry them shallow in pan they come out golden brown with crisp edges. The inside remains soft while outside turns crunchy. They taste good hot or at room temperature.

I usually make this for my kids snack box or for snack parties, I love the texture of this cutlet and it is simple to make, also tastes flavourful.

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Poha Cutlet Ingredients

• Poha – I used poha and soaked for few minutes. It should be mashable and slightly moist not too dry.
• Boiled potatoes – I used boiled potatoes mashed. They add creaminess and helps bind mixture together.
• Onion – I used finely chopped onions. It adds flavour and slight sweetness.
• Ginger garlic paste – I used for depth and aroma. It brings nice taste to cutlets.
• Boiled peas – I used peas for colour and nutrition. They adds nice texture.
• Carrot – I used carrot grated. It adds nutrition and crunch.
• Turmeric powder – I used for colour and flavour. It brings warmth to mixture.
• Garam masala powder – I added for spice and aroma. It completes the flavour.
• Red chilli powder – I used red chilli powder for heat and colour. Adjust based on your preference.
• Chat masala powder – I added for tanginess. It brings nice flavour to cutlets.
• Coriander leaves – I used fresh coriander finely chopped. It brings freshness.
• Breadcrumbs – I used for coating. They give crispy texture when fried.
• Corn flour – I used for coating paste. It helps breadcrumbs stick to cutlets.
• Oil – I used oil for shallow frying. You can deep fry if you prefer.

How to make Poha Cutlet Step by Step

1.Soak poha for 3 minutes, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.

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.

3.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.

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.

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.

Serve hot with tomato ketchup.

Expert Tips

• Soak poha – I soaked poha for 3 minutes and then rinsed well. Thick poha needs more time than thin poha for soaking.
• Mixture – I made sure mixture is slightly moist and not too dry. Add little water if it is too dry but don’t make it watery.
• Shape patties – I shaped into flat discs like lemon sized balls. They fry better when they are flat and has even thickness.
• Coating  – I coated cutlets with cornflour mixture and breadcrumbs just before frying. If you coat ahead they become soggy and loose crispness.
• Cornflour – I made cornflour paste in flowing consistency. This helps it spread evenly and breadcrumbs stick well.
• Flip gently – I flipped cutlets gently while frying so they not break. Fry till golden on both sides and edges turn crisp.
• Don’t crowd pan – I fried in batches so cutlets fry evenly. Crowding the pan makes them stick to each other.

Serving and Storage

Serve poha cutlet hot with tomato ketchup or chutney. They taste best when freshly fried and turns crispy. You can store leftover in container at room temperature for one day. Reheat in pan before serving so they crispy again.

FAQS

1. Can I use thick poha or thin poha?

You can use either thick or thin poha. Thick poha needs more soaking time than thin poha so adjust accordingly.

2. Can I deep fry?

Yes you can deep fry if you prefer. Use more oil and fry till they are golden brown on all sides.

3. What if mixture is too dry?

Add little water and mix well. Don’t add too much water or the mixture become sticky and difficult to shape.

4. Can I make ahead and store?

You can make patties ahead and refrigerate. But coat with cornflour and breadcrumbs just before frying so they stay crispy.

5. How long do they stay fresh?

Leftover stays good for 1 day at room temperature. After that they become soft so better to eat fresh.

If you have any more questions about this Poha Cutlet Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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