Poha Cutlet Recipe
Poha Cutlet is a delicious Indian snack made from soaked flattened rice (poha) mixed with vegetables and spices. The mixture, often including boiled potatoes and peas, is shaped into patties and shallow-fried until crispy. Served with chutney or ketchup, these cutlets are perfect as appetizers or tea-time snacks and are a great way to use leftover poha!
Ingredients
Ingredients
- 1 Cup Poha (flattened rice)
- 1 Large potato, boiled and mashed
- 1/1 Cup Finely chopped onion
- ½ Cup Finely chopped carrot
- ¼ Cup Green peas (optional)
- 2 Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala
- 1 tablespoon Fresh coriander leaves, chopped
- Salt to taste
- 1 tablespoon Lemon juice
- ½ Cup Bread crumbs (for coating)
- Oil for shallow frying
Instructions
Preparing Poha
- To start, rinse the poha in water. This helps to remove any dust.
- Then, soak it for about 10 minutes until it becomes soft. Make sure to drain any excess water afterward.
Making the Mixture
- Next, take a large bowl and mix the soaked poha with the boiled and mashed potato.
- Then, add the chopped onions, green chilies, ginger paste, and optional green peas. Don’t forget to add the spices: cumin seeds, turmeric powder, and salt.
- Finally, add the chopped coriander leaves and mix everything well to form a dough. This mixture is crucial for the perfect Poha Cutlet Recipe.
Shaping the Cutlet
- Take small portions of the mixture and shape them into round or oval cutlets.
- After that, coat each cutlet with breadcrumbs. This coating will make them crispy when fried!
Frying Techniques
- For frying, heat oil in a pan over medium heat. It’s important to make sure the oil is hot enough before adding the cutlets. This will help them fry evenly.
- Fry the cutlets in batches so they don’t crowd the pan. This way, they will cook perfectly and become golden brown.
- Remember to flip them gently to avoid breaking. Once they are crispy on both sides, remove them from the pan and let them drain on paper towels.
Notes
Serving Suggestions
To make your Poha Aloo Cutlets even tastier, pair them with some delicious dips! You can go for mint chutney for a cool, refreshing taste, or tamarind chutney for a tangy, sweet kick. If you love creamy dips, try a yogurt-based dip—it adds a smooth texture and balances the spices! For a fun and creative touch, think about how you present your cutlets! You could serve them with a colorful salad for extra crunch, or garnish with fresh herbs like cilantro. Another cool idea is to stack the cutlets into a mini “tower” for a fancy look! It’s sure to impress your friends and family!Storage Tips
You can make Poha Aloo Cutlets ahead of time and store them in the fridge or freezer for later! Simply shape the cutlets, place them on a tray, and freeze. Once frozen, transfer them to a ziplock bag for easy storage. This way, you'll always have a delicious snack ready whenever you need it! When you're ready to enjoy them, reheating is key to keeping them crispy! You can use an air fryer or an oven to heat them up, which will make them crisp on the outside just like when they were freshly made. Just avoid using the microwave, as it can make them soggy. If you store them in the fridge, try to eat them within a couple of days for the best taste. Enjoy your cutlets whenever you're hungry!Nutrition
Nutrition Facts
Poha Cutlet Recipe
Amount per Serving
Calories
105
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.6
g
4
%
Polyunsaturated Fat
0.6
g
Monounsaturated Fat
2.5
g
Sodium
80
mg
3
%
Potassium
80
mg
2
%
Carbohydrates
15.5
g
5
%
Fiber
1
g
4
%
Sugar
0.5
g
1
%
Protein
2
g
4
%
Vitamin A
120
IU
2
%
Vitamin B1
0.04
mg
3
%
Vitamin B2
0.02
mg
1
%
Vitamin B3
0.3
mg
2
%
Vitamin B5
0.05
mg
1
%
Vitamin B6
0.05
mg
3
%
Vitamin C
3
mg
4
%
Vitamin E
0.1
mg
1
%
Vitamin K
2
µg
2
%
Calcium
15
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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