Poha or flattened rice is another ingredient, which has innumerable uses in Indian cuisine. So much that it is not just the name given to a form of rice, but also a complete dish called as Kanda Poha in Maharashtrian cuisine. However, in this post, I have shared a very easy and tasty North India style snack made with poha, mixed veggies and spices – the Poha Cutlet. This can be referred to as poha tikki and is also a vegan-friendly recipe. These cutlets or tikkis of flattened rice also make for a super yummy appetizer for your parties and get-togethers.
About Poha Cutlet
Poha a.k.a flattened rice, beaten rice or parched rice is made by first parboiling and then flattening the rice grains. This results in thin, crisp and dry rice flakes that can be easily broken or crumbled.
It is a super common ingredient that is used in many ways throughout the length and breadth of India. With it, various recipes can be made for snacks and breakfast. This Poha Cutlet is a novel way of using flattened rice.
Since the use of poha is quite diverse in our country, there are also many regional names given to it. For instance, poha is ‘aval’ in Malayalam and Tamil, ‘chira’ in Bengali, ‘avalakki’ in Kannada, ‘paunva’ in Gujarati and so on. In this recipe of Poha Cutlet, I have primarily used ingredients that are popular in the cuisine of North India.
There are 2 types of poha available in the markets – one which is papery thin and the other which is a thick. While both can be used interchangeably in many recipes, this recipe of Poha Cutlet uses the thicker variety.
Another snack using beaten rice, that is a personal favorite and loved by all at my home is this quick and yummy Poha Chivda. In this recipe, the poha gets roasted, then mixed with a variety of other ingredients and finally tempered.
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.
However, if you want completely smooth textured Poha Cutlet, you can either cook the carrots or grate them before adding in this recipe. You can also add your choice of other grated or cooked veggies or skip adding them, if you want. If you are adding green peas in it, cook potato and peas together.
According to my recipe of Poha Cutlet, you will be able to make tikkis that are mildly spiced. In case you want spicier cutlets, you can increase the quantity of red chili powder and garam masala powder as well. The dried mango powder (amchur powder) adds a note of tang in the cutlets, which only elevates the overall flavors.
Poha Cutlet tastes best when served hot or warm. You can pair these tikkis with mint chutney, tomato ketchup or even a homely coconut chutney.
How to make Poha Cutlet
Preparation
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 it. So, use a strainer to drain all the water.
3. Steam or boil 1 large potato in a pressure cooker or steamer till the potato is softened and cooked really well. Then, peel the potato while still warm.
4. Mash the boiled potato very well with a fork or with your hands.
Making cutlet mixture
5. Add ¼ cup finely chopped or grated carrots, 4 to 5 blanched and finely chopped French beans or ¼ cup steamed or boiled green peas, ¼ cup finely chopped onions, 1 tablespoon chopped coriander leaves and ½ teaspoon ginger-garlic paste.
French beans need 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 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 dried mango powder (amchur powder), 1 teaspoon white sesame seeds, a pinch of sugar (optional) and salt as per taste. Instead of dried 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 the prepared mixture into small cutlets or tikki.
10. Heat a tawa or griddle. Add 3 tablespoons oil and let the oil become hot. Place the prepared cutlets 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 is cooked. Fry them on low to medium heat.
14. Place the pan fried cutlets on kitchen paper towels to remove excess oil.
15. Serve Poha Cutlet hot with coriander chutney, mint chutney, coconut chutney or tomato ketchup.
Expert Tips
- Substitutes: In place of white poha, use red poha; in place of dried mango powder (amchur powder), use ½ teaspoon lemon juice or add as per taste; in place of French beans, you can add ¼ cup steamed or boiled green peas. If using green peas, make sure to steam or boil them with potato.
- You have to soak the poha till it gets softened. Ensure there is no water in it. So, strain well to drain all the water.
- While adding carrots, make sure to chop them finely. If not done so, you will face difficulties while shaping the cutlets.
- For a spicier cutlet, add more red chili powder and/or garam masala powder.
- You have to pan fry the cutlets on low to medium heat, till the tops turn golden. The onions will also brown and that’s the indication that the cutlet is cooked.
More Snacks Recipes To Try!
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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 Recipe from the archives was first published in March 2016. It has been updated and republished in April 2024.
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.