Poha Cutlet Recipe

  • 1 cup poha/ flattened rice
  • 3 boiled potatoes (medium size)
  • ¼ cup onion
  • ¼ cup capsicum
  • ¼ cup boiled peas
  • ½ teaspoon ginger
  • 2 green chilies
  • 1 tablespoon fresh coriander leaves
  • 2 tablespoons rice flour
  • ½ teaspoon red chili/lal mirch powder
  • ½ teaspoon cumin/jeera powder
  • ½ teaspoon dry mango/amchur powder
  • 1 cup bread crumbs
  • salt to taste
  • oil for frying
  • For cornflour slurry
  • 2 tablespoons cornflour
  • 5-6 tablespoons of water

Steps In Making Poha Cutlet
  1. Wash the poha couple of times and then rinse the extra water through a sieve. Now let it rest for 5 minutes.
  2. Transfer the poha in a large bowl and mash it well to form a soft dough.
  3. Now add boiled potatoes and mash those too. It will form a soft dough-like consistency.
  4. Further add all the finely chopped veggies- onions, capsicum, boiled peas, ginger, green chilies, and fresh coriander. Further add all the dry spices- red chili powder, cumin powder, dry mango powder, and salt. Mix till everything is well combined.
  5. Add rice flour and fresh coriander and mix well. The poha cutlet mixture is ready.
  6. Now take some prepared mixture and give them round cutlet shape. You can make the cutlets as big or small according to your preference.
  7. For coating the poha cutlets we need bread crumbs and slurry. Take make the cornflour slurry, in a bowl add cornflour and water and mix well. It will have a runny consistency.
  8. Now take each cutlet at a time and dip it into the slurry. Then immediately coat it with the bread crumbs. Make sure it’s coated well from each side. Similarly, coat the rest of the poha cutlets.
  9. Keep them in the refrigerator for 15-20 minutes to firm up.
  10. In a pan over a medium flame add oil and once it turns hot add the oats and poha cutlets in it. Shallow fry them for around 2 minutes on each side or until it turns golden and crispy.
  11. Once done, remove the cutlets on a tissue paper, so it soaks the excess oil.
  12. Serve hot with tomato ketchup, chutney, or garam-garm chai.

Recipe Notes
  • Wash the poha thoroughly with water so it becomes nice and soft, if it remains dry then the poha cutlets will not have a soft texture.
  • Mash the poha and boiled potatoes well to avoid any lumps.
  • You can add any veggies of your choice.
  • Coat the cutlets with slurry and bread crumbs from each side, else they might break while shallow frying.
  • To freeze the cutlets, put them in a zip log bag and keep it in the freezer for up to a month. Fry them when needed.


  1. This one is really new to me
    Sure I will try this at tem time

    1. thanks please share your experience after trying this delicious recipe


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