Crispy Poha Cutlets: A Snack That Steals the Show!

Here’s an exciting recipe for Poha Cutlets, perfect as an evening snack or for entertaining guests.

Crispy on the outside and soft on the inside, these cutlets are packed with flavor and goodness.

Perfect for evening snacking! – Nitika S.

Crispy Poha Cutlets

Section 1: Ingredients

• 2 cups poha (medium or thick variety)

• 1 large boiled potato, mashed

• 1/2 cup mixed vegetables (carrots, peas, beans – boiled and mashed)

• 1 small onion, finely chopped

• 1 green chili, finely chopped (optional)

• 1 tsp grated ginger

• 1/2 tsp cumin seeds

• 1/2 tsp red chili powder

• 1/4 tsp turmeric powder

• 1/2 tsp garam masala

• 1/2 tsp salt (or to taste)

• 2 tbsp coriander leaves, chopped

• 1-2 tbsp bread crumbs (or as needed)

• Oil for shallow frying
  

Section 2: Instructions

Directions should always be short and to the point.

1. Prep the Poha: Rinse the poha in a colander under running water. Let it sit for 5 minutes to soften, then gently squeeze out excess water.

2. ⁠Make the Mixture: In a mixing bowl, combine the softened poha, mashed potato, boiled vegetables, onion, green chili, and ginger. Add cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Mix everything well. If the mixture feels too sticky, add bread crumbs to bind it.

3. Shape the Cutlets: Take small portions of the mixture and shape them into round or oval cutlets. Ensure they are firm and even.

4. Cook the Cutlets: Heat oil in a pan for shallow fry. Place the cutlets gently into the pan and cook on medium heat until golden brown on both sides. Flip carefully to avoid breaking.

5. Serve Hot: Remove the cutlets onto a paper towel to drain excess oil. Serve hot with ketchup, mint chutney, or a yogurt dip.
   

Pro Tips:

For extra crunch, coat the cutlets with bread crumbs or semolina before frying.

Add a sprinkle of chaat masala on top for a tangy twist.

For a healthier version, bake or air-fry the cutlets until crispy.