Poha Cutlet is a delicious and crunchy snack made with poha (flattened rice), potatoes, and a blend of everyday spices. These cutlets are perfectly crispy on the outside while remaining soft and flavorful on the inside. To make this recipe even more special, I have also shared a restaurant-style coriander curd chutney that pairs wonderfully with the cutlets.
In this recipe, I’ll share the perfect ingredient ratio along with a few useful tips to help you achieve excellent binding and a crispy outer layer every time. These cutlets are quick and easy to prepare using simple ingredients that are readily available in most kitchens.
Serve these crispy poha cutlets as a tea-time snack, appetizer, or party starter. Loved by both kids and adults, they are perfect for enjoying with family and friends. Give this recipe a try and enjoy their delicious taste and crunchy texture!
The key to making crispy poha cutlets at home are
- Firstly, I use regular poha for this recipe, but you can use any variety of poha. Potatoes are added for binding, and the proportion of poha and grated potatoes should be equal. Also, make sure the soaked poha is completely dry and the boiled potatoes have cooled completely. Any excess moisture will prevent the cutlets from becoming crispy.
- Secondly, I add besan (gram flour) to the cutlet mixture. Besan helps with binding and gives the cutlets a crispy texture. You can also use rice flour instead. Make sure to add only enough flour to bind the mixture. Adding too much flour can make the cutlets chewy once they cool down.
- Lastly, I have deep-fried these cutlets over a medium flame until they turn golden and crispy. You can also shallow-fry them in a pan. Feel free to use either method based on your preference.
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Ingredients
For poha cutlet
- 1 cup poha
- 1 cup boiled and grated potatoes
- ¼ cup chopped onion
- ¼ cup coriander leaves
- 2 chopped green chilli
- 1 tsp cumin seeds
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- ½ tsp kasuri methi
- ¼ tsp turmeric powder
- Salt to taste
- Pinch of black salt
- 1 tsp lemon juice
- 1 tsp sugar
- 2 tbsp crushed peanut powder
- 4 tbsp besan
- Oil for frying
For coriander-curd chutney
- ½ cup coriander leaves
- ½ cup mint leaves
- 2-3 green chilli
- ½ inch ginger
- 2-3 garlic cloves
- 1 tbsp roasted chana dal
- Salt to taste
- ½ tsp sugar
- ½ tsp chaat masala
- Pinch of black salt
- ½ tsp cumin powder
- ½ tsp lemon juice
- 4 tbsp + 1 cup curd
- 1 ice cubes
Instructions
Making Poha Cutlet
- Take 2 medium-sized potatoes and pressure cook them over medium-high heat for 4 whistles, or until soft. Peel the boiled potatoes and allow them to cool completely.
- In a bowl, take 1 cup poha. Add water and wash it gently. Drain the water using a sieve and spread the poha to dry completely.
- In a mixing bowl, add 1 cup soaked poha, 1 cup grated boiled potatoes, ¼ cup chopped onion, ¼ cup chopped coriander leaves, 2 finely chopped green chilies, 1 tsp cumin powder, 1 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp garam masala, ½ tsp kasuri methi, ¼ tsp turmeric powder, salt to taste, a pinch of black salt, 1 tsp lemon juice, 1 tsp sugar, and 2 tbsp peanut powder. Mix everything well.
- Add 4 tbsp besan and mix again until the mixture binds together.
- Grease your hands with a little oil. Take a portion of the mixture, roll it between your palms, and shape it into a heart. Repeat with the remaining mixture.
- Heat oil in a pan. Carefully add the cutlets and fry them over medium-high heat until golden brown and crispy on both sides.
- Crispy Poha Cutlets are ready. Serve hot with tomato ketchup.
Making Coriander Curd Chutney
- In a mixer jar, add ½ cup coriander leaves, ½ cup mint leaves, 2–3 green chilies, ½ inch ginger, 2–3 garlic cloves, 1 tbsp roasted chana dal, ½ tsp sugar, salt to taste, ½ tsp chaat masala, a pinch of black salt, ½ tsp cumin powder, ½ tsp lemon juice, 4 tbsp curd, and 1 ice cube.
- Grind everything into a smooth paste.
- In a bowl, take 1 cup curd and add the prepared chutney paste. Mix well.
- Restaurant-style Coriander Curd Chutney is ready to serve.
Notes
- Dry the washed poha completely so that no moisture remains.
- The proportion of poha and mashed potatoes should be equal.
- Besan provides binding and gives the mixture a crispy texture.
- You can use rice flour instead of besan.
- Do not add too much flour to the mixture.
- Fry the cutlet on a medium-high flame.