Poha Cutlets Recipe - Poha and potatoes, mixed with onion and other spices, shaped into cutlets and deep-fried will be a sure hit.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pressed rice (poha)(पोहा),

Cuisine : Fusion

Course : Snack

Poha Cutlets

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Poha Cutlets KhaanaKhazana checkout Kanda Poha , Poha Balls , Khatta Meetha Chiwda , Chuara Matar . You can also find more Snack recipes like Sabudana Pulav, Stuffed Potato Shells, Special Onion Adai, Sticky Marmalade Squares. Or try out these recipes from Fusion like Chilli And Garlic Crunchy Rice, Mango Coconut Pancakes, Paan Milkshake, Mango Thandai.

Poha Cutlets Recipe - How to make Poha Cutlets


Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Pressed rice (poha) 1 cup

  • Potatoes boiled and mashed3 medium

  • Oil 2 tablespoons + to deep fry

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Onion finely chopped1 medium

  • Refined flour (maida) 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Green chillies finely chopped2

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped2 tablespoons

  • Cashewnuts chopped10

  • Lemon juice 1 tablespoon


Step 1

Soak the poha for five minutes. Heat oil in a pan. Add cumin seeds, mustard seeds, chopped onion, two tablespoons of refined flour and roast for two to three minutes.

Step 2

Add red chilli powder, chopped green chillies, turmeric powder, stir and mix well.

Step 3

Remove from heat and transfer the mixture into a bowl. Add soaked poha, mashed potatoes, salt, chopped coriander leaves, chopped cashewnuts and lemon juice. Mix well.

Step 4

Divide the mixture into eight to twelve equal portions and shape each into a cutlet. Heat sufficient oil in a kadai and deep fry the cutlets till golden.

Step 5

Drain onto an absorbent paper and serve hot with green chutney.

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