poha cutlet recipe with step by step photos – this is an easy and tasty snack recipe of mix veg poha cutlet recipe.

poha or flattened rice is an ingredient that can be used in many ways. from poha various recipes can be made for breakfast as well as snacks. making cutlets with them is a novel way of using them.

i have used potato to bind the cutlet. also i did want to add some veggies in the cutlet, so added some finely chopped carrots and blanched french beans in it. thus the cutlets have a crunch in them. for a completely smooth texture, you can either cook the carrots or grate them. you can also add your choice of grated or cooked veggies or you can skip the veggies if you want.

tip – if using green peas, then cook potato and peas together.

these poha cutlet taste best when they are served hot or warm. you can pair these poha tikki with mint chutney, coconut chutney or tomato ketchup.

few more snacks recipes for you!

• corn cutlet
• cheese balls
• paneer cutlet
• falafel recipe
• kothimbir vadi

poha cutlet

4.24 from 13 votes

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

this is an easy and tasty snack recipe of mix veg poha cutlet recipe.

Course:snacks

Cuisine:north indian

Servings:14 to 15 cutlets

Author:Dassana Amit

INGREDIENTS FOR poha cutlet

(1 CUP = 250 ML)

• 1 cup thick poha or approx 85 grams thick poha
• 1 large potato, approx 165 grams or ¾ cup mashed potatoes
• 1 small carrot, finely chopped or grated or ¼ cup finely chopped or grated carrots
• 4 to 5 blanched french beans, finely chopped or ¼ cup steamed or boiled green peas
• 1 small onion finely chopped or ¼ cup finely chopped onion
• 1 tablespoon chopped coriander leaves (dhania patta)
• ½ teaspoon ginger-garlic paste
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon red chili powder (lal mirch powder)
• ¼ to ½ teaspoon garam masala powder
• ½ teaspoon dry mango powder (amchur)
• 1 teaspoon white sesame seeds (safed til)
• 1 pinch sugar (optional)
• 3 tablespoons oil for pan frying
• salt as per taste

HOW TO MAKE poha cutlet

preparation for poha cutlet

• take 1 cup thick poha and rinse it once or twice.
• then soak the poha in water just about covering them for 3 to 4 minutes.
• then using a strainer, drain all the water from the poha. 
• the poha should get softened well but there should be no water in them. so use a strainer to drain all the water.

making poha cutlet mixture

• steam or boil 1 large potato in a pressure cooker or steamer till the potatoes is softened and cooked really well. then peel the potato when still warm.
• mash very well with a fork or with your hands.
• add veggies - 1/4 cup finely chopped or grated carrots, 4 to 5 blanched french beans (finely chopped), 1/4 cup finely chopped onion, 1 tablespoon chopped coriander leaves, 1/2 teaspoon ginger-garlic paste.
• french beans need to blanched before you add them to the cutlets. 
• add the poha.
• now add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/4 to 1/2 teaspoon garam masala powder, 1/2 teaspoon dry mango powder, 1 teaspoon white sesame seeds, a pinch of sugar (optional) and salt as per taste. 
• mix everything very well. check the taste and add more salt or spices if required.
• shape into small cutlets.

frying poha cutlet

• heat a tawa or griddle. add 3 tablespoons oil and let the oil become hot. place the poha cutlet on the tawa.
• when one side is lightly golden and crisp, turn them over.
• turn them again when the second side is lightly golden and crisp.
• flip them a couple of times more and pan fry till the tops have become golden. the onions will also brown and thats the indication that the cutlet has cooked. do fry them on a low to medium flame.
• place the pan fried poha cutlet on kitchen paper towels.
• serve poha cutlet hot with coriander chutney, coconut chutney or tomato ketchup.

RECIPE TIPS

substitutes you can make in poha cutlet

• dry mango powder - 1/2 teaspoon lemon juice or add as per taste.
• white poha - red poha.
• instead of 4 to 5 blanched french beans, you can add 1/4 cup steamed or boiled green peas. if using green peas, then steam the green peas with the potato.

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preparation for poha cutlet

1. take 1 cup thick poha and rinse it once or twice. then soak the poha in water just about covering them for 3 to 4 minutes.

2. then using a strainer, drain all the water from the poha. the poha should get softened well but there should be no water in them. so use a strainer to drain all the water.

3. steam or boil 1 large potato in a pressure cooker or steamer till the potatoes is softened and cooked really well. then peel the potato when still warm.

4. mash very well with a fork or with your hands.

making poha cutlet mixture

5. add ¼ cup finely chopped or grated carrots, 4 to 5 blanched french beans (finely chopped) or ¼ cup steamed or boiled green peas, ¼ cup finely chopped onions, 1 tablespoon chopped coriander leaves, ½ teaspoon ginger-garlic paste. french beans need to blanched before you add them to the cutlets. if using green peas, then steam the green peas with the potato. if chopping carrots, then do chop them finely or else it becomes difficult to shape the cutlets.

6. add the poha.

7. now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ to ½ teaspoon garam masala powder, ½ teaspoon dry mango powder, 1 teaspoon white sesame seeds, a pinch of sugar (optional) and salt as per taste. instead of dry mango powder, you can add ½ teaspoon lemon juice.

8. mix everything very well. check the taste and add more salt or spices if required.

making poha cutlet

9. shape into small cutlets or tikki.

10. heat a tawa or griddle. add 3 tablespoons oil and let the oil become hot. place the poha cutlet on the tawa.

11. when one side is lightly golden and crisp, turn them over.

12. turn them again when the second side is lightly golden and crisp.

13. flip them a couple of times more and pan fry till the tops have become golden. the onions will also brown and that’s the indication that the poha cutlet has cooked. do fry them on a low to medium flame.

14. place the pan fried poha cutlet on kitchen paper towels to remove excess oil.

16. serve poha cutlet hot with coriander chutney or pudina chutney or coconut chutney or tomato ketchup.