Poha cutlet recipe | How to make poha cutlets | Kids tiffin recipes

What is poha cutlets recipe?

Poha cutlets are patties made using flattened rice i.e. poha as the main ingredient. They are absolutely delicious, crispy and crunchy cutlets with the goodness of vegetables. Vegetables not only increase the health quotient of the cutlets but also give them a nice bite. Ginger and chaat masala give them the required kick. Further Poha cutlet recipe is flavored with some fresh coriander etc. These cutlets don’t lose their crunch even after coming to the room temperature. They make a great lunch box or tiffin option, apart from being a good breakfast or snack option. Also, poha cutlets can be used as patties for burgers. Further, I use this recipe to make cutlets with any leftover poha.

Let’s talk about the ingredients for Poha Cutlets recipe

Poha cutlets recipe call for poha i.e. the flattened rice which is generally used to make poha.I have used thick quality poha and would recommend using the same. Boiled potatoes have been used for the binding. Apart from that, I have added some vegetables such as peas, cabbage, and carrot for nutrition, bite, and color.

How To Make Poha Cutlet

1. Activate poha : Wash 2 cups poha properly. Add enough water in them and leave for 5-7 minutes. After 5-7 minutes poha will be soft. Squeeze off the excess water, if any.


2. Prepare mixture for cutlets : In a mixing bowl add the soaked poha. Into this add 2 large boiled and mashed potatoes, salt to taste, 1 tsp red chili powder (reduce the quantity if you are making it for kids), 1 tsp chaat masala and 1 inch grated ginger. Into this add the veggies i.e. ½ cup boiled green peas, ¼ cup finely chopped cabbage, 1 chopped carrot and handful of chopped coriander. Add 2 tbsp rice flour. Mix everything and check the seasoning.

Tips: If you don’t have rice flour, you may add bread crumbs or semolina or corn flour.


3. Shape the cutlets for the perfect cutlet recipe : Just roll the mixture into desired thickness. Use a cookie cutter and give shapes to the cutlets.

Tips: If you plan to pan fry or shallow fry the cutlets, do not make thick cutlets. However, if you plan to deep fry them, make them thick.


4. Fry cutlets : TO pan fry the cutlets add 2-3 tsp oil in a nonstick pan. Once it is hot, fry the cutlets on medium flame till they are golden brown from both the sides.

Tips: Once done, take out the cutlets on a perforated plate.


5. Bon appétit : Serve poha cutlets with tomato ketchup.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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