Poha cutlet recipe with step by step photos – This is an easy and tasty snack recipe of mix veg poha cutlet or poha tikkis. These cutlets or tikkis make for a super yummy appetizer for your parties and get-togethers. A vegan 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 as a binding agent in this recipe of Poha Cutlet. Since I also wanted to make these cutlets nutritious and wholesome, I added some vegetables to it. I have used finely chopped carrots and blanched French beans. The veggies also add a crunch and texture in these poha tikkis. Even the sesame seeds added to it, adds to the crunch factor.
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.
How to make Poha Cutlet
1. Take 1 cup of thick poha and rinse it once or twice. Then in a bowl 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 stovetop pressure cooker or steamer till the potatoes are 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. Then add the following ingredients:
- 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 needs to be 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 the following ingredients:
- 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)
- salt as per taste.
Note that Instead of dry mango powder, you can add ½ teaspoon of 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 of 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 using a spatula.
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 heat.
14. Place the pan fried poha cutlet on kitchen paper towels to remove excess oil.
16. Serve poha cutlet hot with coriander chutney or mint chutney or coconut chutney or tomato ketchup or any green chutney of your choice.
Few more snacks recipes for you!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Poha Cutlet
Ingredients
- 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
- ½ teaspoon Ginger Garlic Paste
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ to ½ teaspoon Garam Masala
- ½ teaspoon dry mango powder (amchur)
- 1 teaspoon white sesame seeds
- 1 pinch sugar (optional)
- 3 tablespoons oil for pan frying
- salt as per taste
Instructions
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.
Notes
- 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.
This Poha Cutlet post from the blog archives first published in August 2016 has been updated and republished on December 2022.
Tried this recipe yesterday. They turned out so well,exactly as shown in the pic.When eaten hot they were so tasty, crispy and crunchy.
What I like about these recipes is that the measures are always bang on and the end result is always amazing. I have become such a huge fan that I make it a point to include at least one of these recipes in my daily menu which is planned the previous day.
that is sweet of you winnie. i am happy that the recipes are turning out good. that solves the purpose of the blog – to help readers make tasty food easily and it feels good to read your comments.
yes most cutlets, tikki etc are best when eaten hot. thanks again.