How to make Poha Cutlets-SK Khazana -

Poha adds a lovely texture to these cutlets and makes them more wholesome

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Poha Cutlets-SK Khazana checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Dal Noodle Pakoda - SK Khazana Cinnamon Rolls-SK Khazana Cheese Balls Seyal Dabal

Poha Cutlets-SK Khazana

Poha Cutlets-SK Khazana Recipe Card


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.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Poha Cutlets-SK Khazana Recipe

  • Pressed rice (poha) 1 cup

  • Oil 1 tablespo to shallow fry

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Green chillies finely chopped 1-2

  • Medium onion finely chopped 1

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Potatoes boiled, peeled and grated 1 cup

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Cashewnuts blanched and chopped 1 tablespoon

  • Lemon juice 1/2 tablespoon

  • Salt to taste

  • Cornflour 1 tablespoon

  • Chaat masala to sprinkle


Step 1

Wash pressed rice thoroughly in a sieve and set aside for 5-10 minutes.

Step 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.

Step 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.

Step 4

Mix together potatoes, soaked flattened rice, coriander leaves, onion-spice mixture, cashewnuts, lemon juice, salt and cornflour in a bowl.

Step 5

Divide the prepared mixture into equal portions and shape into cutlets.

Step 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.

Step 7

Sprinkle some chaat masala on top and serve hot with tomato ketchup.

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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.