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

Poha besan cutlet 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 which is not only appreciated by kids but all age groups people. It is quick and easy to prepare with easily available ingredients. Do try this!

The key to making crispy cutlets at home are
  • In this recipe I have tried thin poha, you can try with medium and even thick poha. You may have to be careful while soaking and removing excess moisture.
  • Vermicelli coating provides a crisp and hard texture, which would hold the shape of a cutlet while deep frying. however, instead of vermicelli, you may use bread crumbs for a crunchy texture
  • I have deep fried this cutlet in a medium flame till it reaches crisp. And also shallow fry in a pan. You can try any method while making a cutlet.
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Recipe video

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

Author Nehas Cook Book
1 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For crispy cutlet

  • 1.5 cup poha
  • 3 medium size boiled potatoes
  • 1 inch ginger paste
  • 2 green chilli 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 chilli 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 ingredient

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

For coriander curd chutney

  • 2 small bunch or 50-60 grms coriander
  • 2 green chilli
  • 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 chilli paste, chopped onion, chopped capsicum, grated carrot, boiled corn kernels, boiled and slightly mashed green peas, coriander leaves, red chilli 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 it aside.
  • To prepare a slurry, in a small bowl take maida, salt, and black pepper. Gradually add water and 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 a 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 chilli, 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.
  • The thickness of the flour slurry should be medium and easily coated to the back of a spoon.
  • freeze cutlet 10-15 minutes before frying.
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