Poha Cutlet

Manisha Mishra
by Manisha Mishra
8 Pieces
40 min

Poha Cutlet is the easiest recipe to make for evening snack or for morning breakfast. It's looks fluffy & crispy in texture.... Mashed Potatoes, onion, coriander leaves, cornflour are added along with that lots of dry spices are also added which make these cutlets more scrumptious.

A Crispy, spicy & flavourful poha cutlet is simply irresistible when served with green chutney. In this recipe I have added a tbsp of beetroot puree which gives nice colour to the cutlet & for extra crunchiness, have coated these cutlet with coarsely powdered puffed Rice, you can use bread crumbs as well.

Let's check out the Ingredients & recipe to make this delicious Cutlet recipe.

If you like this amazing healthy snack recipe then please comment down below, I would love to read your thoughts!!!!

Recipe details
  • 8  Pieces
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • Flattened Rice 1 cup
  • Boiled potatoes 1/2 cup
  • Beetroot puree 1 tbsp
  • Garlic chopped 1/2 tsp
  • Onion chopped 4 tbsp
  • Coriander leaves chopped 2 tbsp
  • Corn flour 2 tbsp
  • Green chilies chopped 1/2 tsp
  • Red chili powder 1/4 tsp
  • Garam masala 1/4 tsp
  • Jeera powder 1/4 tsp
  • Dry Mango powder 1/2 tsp
  • Salt as per taste

Add flattened Rice in a bowl then wash it thoroughly in water until water is clean.
Now add boiled potatoes & beetroot puree to the bowl.
Then add chopped garlic, onions Coriander leaves, Green chilies.
Now will add all dry spices, Red chili powder,Garam masala, Jeera powder, Dry Mango powder & Salt per taste
Finally will add cornflour & mix it really well.
Then take ball size of the mixture, flattened it and shape it like a cutlet.
Now coat these cutlet with puffed Rice (coursely powdered) and keep it aside.
Heat a frying pan, pour vegetable oil & allow it to heat.
Then pan fry these cutlets until both side are golden brown in colour & crispy in texture.
Once fried serve these crispy Poha Cutlets with any chutney of your choice or simply with tomato ketchup.
  • Instead of bread crumbs, you can coat these cutlet with puffed Rice (coursely powdered)
  • Add 1 tbsp of beetroot puree for the nice color.
Manisha Mishra
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