Crispy cutlet recipe | poha besan cutlet recipe | veg cutlet with coriander curd chutney

Crispy cutlet

It is a unique and crunchy cutlet recipe made with vermicelli noodles coating and poha, potato, mix the vegetable stuffing. They are crispy from the outside while soft from the inside. I also share a restaurant-style coriander curd chutney recipe to serve with a cutlet. You can serve it as a tea-time snack or a party starter that is appreciated by kids and all age groups of people. It is quick and easy to prepare with easily available ingredients. Do try this!

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Crispy cutlet

Recipe card for poha besan cutlet

Nehas Cook Book
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Snacks
Cuisine Indian
Servings 4 servings


For crispy cutlet

  • 1.5 cup poha
  • 3 medium-size boiled potatoes
  • 1 inch ginger paste
  • 2 green chili paste
  • 2 tbsp finely chopped onion
  • 2 tbsp chopped capsicum
  • 2 tbsp grated carrot
  • 2 tbsp boiled corn kernels
  • 2 tbsp boiled and slightly crushed green peas
  • Some coriander leaves
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp black pepper powder
  • 1 tsp chaat masala
  • ¼ tsp black salt
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tsp lemon juice
  • 4 tbsp besan or as required for binding.

For slurry

  • 4 tbsp maida
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¾ cup water or as required

Other ingredients

  • 1 cup roasted vermicelli for outer coating
  • Oil for deep frying

For coriander curd chutney

  • 2 small bunch or 50-60 grams coriander
  • 2 green chili
  • ½ inch ginger
  • ¼ tsp roasted cumin powder
  • ¼ tsp chaat masala
  • Pinch of black pepper
  • Salt to taste
  • 2 tsp lemon juice
  • ½ tsp sugar
  • 1 tbsp sev
  • ¼ cup yogurt


Making cutlet

  • Wash poha with enough water. do not soak thin poha, just rinse in water. drain off the water and rest poha for 15 minutes so that water is dropped down completely.
  • now transfer the washed poha into a large mixing bowl. grate boiled potatoes and mix well.
  • Then add ginger paste, green chili paste, chopped onion, chopped capsicum, grated carrot, boiled corn kernels, boiled and slightly mashed green peas, coriander leaves, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, chaat masala, black salt, turmeric powder, salt to taste, lemon juice and gram flour (besan).
  • Mix well and make a dough. also, add more besan if required to form a dough.
  • grease your hands with oil and now pinch a ball-sized dough. roll the round shape and keep aside.
  • To prepare a slurry, in a small bowl take maida, salt, and black pepper. Gradually add water prepare a smooth lump-free batter.
  • now dip the shaped cutlet mixture into a slurry and then roll in vermicelli.
  • freeze cutlet 10-15 minutes before frying.
  • deep fry in hot oil, keeping the flame on medium. stir occasionally, without breaking the cutlets.
  • fry until the cutlets turn golden brown and crisp.
  • drain off the semiya cutlet over the wire rack to remove excess oil.
  • Serve crispy cutlet with coriander yogurt chutney.

Making coriander curd chutney

  • In a mixture jar, add coriander leaves, green chili, ginger, cumin powder, chaat masala, black pepper, salt, lemon juice, sugar, sev, and curd. Grind it into a smooth paste.
  • Serve chutney with crispy cutlet


  • dry soaked poha completely. 
  • Gram flour gives binding to the cutlet mixture.
  • Thickness of flour slurry should be medium and easily coated to back of spoon.
  • freeze cutlet 10-15 minutes before frying. 


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