How to make Poha Cutlets - 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, Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Poha Cutlets

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Poha Cutlets checkout Kanda Poha, Poha Balls, Khatta Meetha Chiwda, Chuara Matar . You can also find more Snacks and Starters recipes like Piri Piri Paneer, Marghi Na Farcha, Tequila Fired Chipotle King Prawns, Rice Balls With Sesame.

Poha Cutlets Recipe Card

Poha Cutlets

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Poha Cutlets Recipe

  • Pressed Rice 1 cup

  • Potatoes

  • Potatoes boiled and mashed 3 medium

  • Oil 2 tablespoons + to deep fry

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Onion finely chopped 1 medium

  • Refined flour (maida) 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Green chillies finely chopped 2

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Cashewnuts chopped 10

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.