Poha Cutlets-SK Khazana

Poha adds a lovely texture to these cutlets and makes them more wholesome This is a Sanjeev Kapoor exclusive recipe.

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Poha Cutlets-SK Khazana

Main Ingredients Pressed rice (poha), Oil
Cuisine Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Poha Cutlets-SK Khazana

  • 1 cup Pressed rice (poha)
  • 1 tablespo to shallow fry Oil
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1-2 Green chillies finely chopped
  • 1 Medium onion finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 1 cup Potatoes boiled, peeled and grated
  • 1 tablespoon Fresh coriander leaves finely chopped
  • 1 tablespoon Cashewnuts blanched and chopped
  • 1/2 tablespoon Lemon juice
  • to taste Salt
  • 1 tablespoon Cornflour
  • to sprinkle Chaat masala


  1. Wash pressed rice thoroughly in a sieve and set aside for 5-10 minutes.
  2. Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let the seeds splutter. Add cumin seeds and green chillies, mix and sauté till fragrant.
  3. Add onion, mix and sauté till translucent. Add turmeric powder and chilli powder, mix and sauté for a minute. Remove from heat and set aside.
  4. Mix together potatoes, soaked flattened rice, coriander leaves, onion-spice mixture, cashewnuts, lemon juice, salt and cornflour in a bowl.
  5. Divide the prepared mixture into equal portions and shape into cutlets.
  6. Heat sufficient oil in a non-stick pan. Place the cutlets in it and shallow-fry, turning sides, till golden brown on both sides. Drain on absorbent paper.
  7. Sprinkle some chaat masala on top and serve hot with tomato ketchup.