Easy Poha Cutlet Recipe | Vegetable Poha Cutlets | Veg Poha Patties

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 8 Servings
  • Category: snacks
  • Cuisine: Indian

Ingredients

  • 1 cup poha / avalakki (thick)
  • 3 potato (boiled)
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp chaat masala
  • ½ tsp kala namak
  • 1 tsp salt
  • ½ tsp chilli flakes
  • 2 chilli (finely chopped)
  • ½ carrot (finely chopped)
  • ½ capsicum (finely chopped)
  • ½ onion (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • ½ tsp ginger garlic paste
  • bread crumbs (for coating)
  • oil (for frying)

For slurry:

  • 3 tbsp maida
  • 3 tbsp corn flour
  • ½ tsp salt
  • water (for batter)

Method

  1. Firstly, rinse 1 cup of poha and rest till the poha softens.
  2. Transfer the soaked poha to the large plate.
  3. Add 3 boiled and mashed potatoes.
  4. Also, add ½ tsp turmeric, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp chaat masala, ½ tsp kala namak, 1 tsp salt, ½ tsp chilli flakes.
  5. Further add 2 chilli, ½ carrot, ½ capsicum, ½ onion, 2 tbsp coriander, ½ tsp ginger garlic paste.
  6. Mash and mix well, making sure all the spices are well combined.
  7. Now prepare the maida-corn flour batter by mixing 3 tbsp maida, 3 tbsp corn flour, ½ tsp salt in ½ cup water.
  8. Stir well to make a smooth, flowing consistency batter.
  9. Prepare small ball-sized patties, greasing your hands with oil. Greasing oil prevents the dough from sticking.
  10. Now dip in prepared maida-corn flour slurry.
  11. Further coat with bread crumbs on all sides. Use panko bread crumbs / crushed corn flakes as they give a nice texture.
  12. Now deep fry, or pan fry in hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 12 minutes.
  13. Fry on medium flame, flipping occasionally till it turns golden brown.
  14. Finally, serve Poha Cutlets Recipe with mint dip or tomato sauce.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.