Are you looking for a tasty and easy-to-make savory Indian snack that’s perfect for any occasion? Look no further than this crispy poha cutlet recipe made with flattened rice (poha) and potatoes as the main ingredients!
These delicious poha cutlets are ideal to be served as an appetizer or party snack, super simple to make and a great hit among kids! Enjoy these cutlets with tomato ketchup or green chutney on the side.
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Poha, also known as flattened rice or aval (in Tamil) is an ingredient that is a staple in most kitchens. Poha Upma is a very common breakfast in Indian households. One of my favourite recipes with poha is the Kesari, which is a staple dessert in our house! You could also try these easy Poha Ladoos with almond if you are looking for an interesting recipe.
This Poha Cutlet recipe is seasoned with simple spices that are readily available in most pantries, making it a convenient option for impromptu snack cravings. The poha potato cutlets can be served as morning breakfast, can be packed in lunch boxes or be served as an evening snack along with some piping hot Masala Chai.
These poha cutlets are soft on the inside and crispy on the outside. A perfect example of how everyday simple ingredients can be transformed into an extraordinary dish that will be loved by all.
Why you will love making Poha Cutlet with Potatoes?
This poha cutlet recipe is super easy to make even for beginners.
These poha cutlets are made with simple ingredients that are always available in the kitchen.
Poha aloo cutlets can be deep fried, pan fried with minimal oil or even air fried.
These poha potato cutlets are perfect to be served as a snack, appetizer, or as a quick breakfast. They can also be packed in the lunch box for kids. You can also serve these poha tikkis as a starter during parties and potluck events.
How to make Aloo Poha Cutlet?
Rinse the poha in a colander under running water for a few seconds. Drain well and set aside for 10 minutes to soften.
Boil the potatoes in a pressure cooker until softened. Peel the skin and mash the potatoes well.
In a large bowl, combine the softened poha, mashed potatoes, chopped onions, chopped coriander leaves, ginger garlic paste, cumin powder, garam masala powder, red chili powder, and salt.
Mix well. Take a small portion of the poha aloo mixture and shape it into a round or oval patty.
Heat oil in a pan over medium heat. Once hot, gently place the cutlets and cook until they turn golden brown and crispy.
Remove the poha cutlets from the pan and place them on a paper towel to drain excess oil. Serve hot with your favorite chutney or ketchup.
Tips to make the best Poha Cutlet with Potatoes
Don’t over-soak the poha: Rinse it quickly and let it soften. Over-soaking can make the mixture too wet and difficult to shape.
Mash the potatoes: Mash the potatoes well to create a smooth mixture that can bind well.
Adjust spices: Feel free to adjust the spice levels according to your taste preferences. You can add green chillies for extra spice, if desired.
Binding the mixture: If you find the mixture too crumbly, add a little more mashed potato or a small amount of rice flour to help bind it together.
Uniform size: Try to make all cutlets of uniform size and thickness for even cooking.
Oil temperature: Ensure the oil is hot enough before adding the cutlets. This will help achieve that perfect crispy exterior.
Serving Suggestions
As a snack: Serve them hot with green chutney, tamarind chutney, or ketchup.
In a wrap: Place a couple of cutlets in a roti or tortilla with some salad for a quick lunch.
As sliders: Use mini buns to make poha cutlet sliders for a fun party appetizer.
With a side salad: Pair them with a fresh cucumber and tomato salad for a light meal.
Tea-time treat: Enjoy them with a cup of hot chai for a perfect evening snack.
Frequently asked questions
The poha cutlets are best eaten when crispy. But you can prepare the mixture and shape the cutlets in advance. Store them in the refrigerator for up to 24 hours before cooking.
Absolutely! Grated carrots, peas, or finely chopped bell peppers make great additions.
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Recipe Card
Crispy Poha Cutlet with Potatoes
Ingredients
- 1 cup Poha / Flattened Rice
- 2 medium Potatoes boiled and mashed
- 1 medium Onion finely chopped
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Coriander Leaves finely chopped
- Salt as needed
- ½ teaspoon Red Chili Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Garam Masala Powder
- Oil for frying
Instructions
- Rinse the poha in a colander under running water for a few seconds. Drain well and set aside for 10 minutes to soften.
- Boil the potatoes in a pressure cooker until softened. Peel the skin and mash the potatoes well.
- In a large bowl, combine the softened poha, mashed potatoes, chopped onions, chopped coriander leaves, ginger garlic paste, cumin powder, garam masala powder, red chili powder, and salt. Mix well.
- Take a small portion of the poha aloo mixture and shape it into a round or oval patty.
- Heat oil in a pan over medium heat. Once hot, gently place the cutlets and cook until they turn golden brown and crispy.
- Remove the poha cutlets from the pan and place them on a paper towel to drain excess oil. Serve hot with your favorite chutney or ketchup.