Potato Poha Cutlet

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Potato Poha Cutlet — crunchy-on-the-outside, soft-inside cutlets made from mashed potatoes and soaked poha (flattened rice), flavored with spices and herbs. Great as a snack, evening tea-time bite, or party appetizer. Serve with chutney or ketchup.

2 weeks ago

Prep Time 15 min (plus soaking)
Cook Time 15–18 min
Servings 10–12 cutlets

Ingredients

3 medium potatoes (about 450 g), boiled and mashed

1 cup poha (flattened rice), rinsed and drained

1 small onion, finely chopped

2 green chillies, finely chopped

3 tbsp fresh coriander, chopped

1 tsp roasted cumin powder, 1/2 tsp garam masala, 1/2 tsp red chilli powder, salt to taste

1/2 cup breadcrumbs (for binding and coating)

Oil for shallow frying

Nutrition Facts (per cutlet)

Calories110
Total Fat4 g
Carbohydrates16 g
Protein2 g

*Approximate values; vary by oil and portion size.

Instructions

1Soak & prep: Rinse poha under running water for 10–15 seconds and drain completely. It should be softened but not soggy.
2Mix base: In a bowl, combine mashed potatoes and drained poha. Add chopped onion, green chillies, coriander, roasted cumin, garam masala, red chilli powder, and salt. Mix well.
3Bind: Add 3–4 tbsp breadcrumbs or as needed to bind the mixture so it can be shaped. If mixture feels too loose, add a tablespoon of boiled mashed potato or more breadcrumbs.
4Shape cutlets: Divide into 10–12 portions and shape into round or oval cutlets. Lightly press with breadcrumbs to form an even surface. Chill in fridge for 10 minutes to firm up (optional).
5Coat: Roll each cutlet in breadcrumbs for a crispy exterior. For lighter coating, dust with a little semolina (sooji) instead of breadcrumbs.
6Cook: Heat 2–3 tbsp oil in a non-stick pan over medium heat. Shallow fry cutlets in batches for 3–4 minutes per side until golden brown and crisp. Drain on paper towels.
7Serve: Serve hot with tomato ketchup, tamarind chutney, or green chutney.

Storage Tips

1Cooked cutlets: Store in an airtight container in the refrigerator for up to 2 days. Reheat on a hot pan for best crispiness.
2Uncooked shaped cutlets: Freeze on a tray, then transfer to a zip bag for up to 1 month. Cook from frozen adding a minute or two to frying time.

Pro Tips

1Ensure poha is well drained — excess moisture makes cutlets fall apart.
2For a healthier version, bake cutlets at 200°C for 15–18 minutes, flipping once and brushing lightly with oil.
3Add finely chopped vegetables (carrot, capsicum, peas) for extra nutrition and colour.
4Use stale bread crumbs for better binding and crispiness.