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Poha Cutlet Recipe: Quick, Crispy, and Perfect for Breakfast or Snacking
Samira Vishwas | September 28, 2025 2:24 PM CST

 

 

Ingredients You Will Need

 

Ingredient Quantity Preparation Notes
Poha (Thick Variety) 1 cup Wash and soak for 5 minutes, then drain thoroughly.
Potatoes 2 medium Boiled, peeled, and mashed well.
Onion 1 small Finely chopped.
Green Chilies 1-2 Finely chopped (adjust to taste).
Coriander Leaves 2 tablespoons Finely chopped.
Rice Flour or Cornflour 2 tablespoons For binding and crispiness.
Ginger Paste 1 teaspoon Freshly crushed.
Spices
Turmeric Powder 1/4 teaspoon
Cumin Powder 1/2 teaspoon
Chaat Masala 1 teaspoon For tanginess.
Salt To taste
Oil For shallow or deep frying.

 

Step-by-Step Recipe Instructions

 

 

Step 1: Prepare the Poha

 

  1. Take the 1 cup of poha and wash it gently under running water.
  2. Soak the poha in water for about 5 minutes until it becomes soft.
  3. Drain all the water completely and set the poha aside. It should be soft and puffy.

 

Step 2: Mix the Cutlet Dough

 

  1. In a large mixing bowl, combine the drained and softened poha and the mashed potatoes.
  2. Add the finely chopped onion, green chilies, coriander leaves, and ginger paste.
  3. Add the rice flour (or cornflour) and all the spices (turmeric, cumin powder, chaat masala, and salt).
  4. Mix all the ingredients well to form a smooth, firm, and non-sticky dough. If the mixture feels too sticky, you can add a little more rice flour.

 

Step 3: Shape the Cutlets

 

  1. Grease your palms lightly with oil.
  2. Take a small portion of the mixture and roll it into a ball.
  3. Gently flatten the ball to give it a round or oval cutlet shape. Repeat this process with the rest of the dough.

 

Step 4: Fry and Serve

 

  1. Heat enough oil in a pan for shallow frying (or deep frying, if preferred) over medium heat.
  2. Once the oil is hot, gently place the cutlets in the pan, making sure not to overcrowd it.
  3. Fry the cutlets until they turn golden brown and crispy on all sides. This usually takes about 3-4 minutes per side.
  4. Remove the cutlets and place them on a paper towel to drain excess oil.

Serve the hot and crispy Poha Cutlets immediately with mint-coriander chutney, ketchup, or tamarind chutney. They make a perfect, energizing start to your day!

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