Vegetable Poha Cutlets

Name: Vegetable Poha Cutlets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 2 cup Poha (Flattened Rice); 2 medium-sized Potatoes (boiled); 0.33 cup grated Carrots; 0.33 cup chopped Bell peppers; 0.33 cup boiled Corn kernels; 0.75 cup grated Cheese/Mozzarella (optional); 2 tbsp Rice Powder; 2 sprig Coriander leaves (finely chopped); 0.5 tbsp Black Pepper Powder; 0.5 tbsp Cumin Powder; 0.5 tsp Garam Masala; 1 tsp Amchur (Dry Mango Powder); 0.5 tbsp Red Chilli Flakes; Salt to taste; 0.5 cup Vegetable Oil (as required) for shallow frying; 2 tbsp Cornflour; 3 tbsp Water; 0.5 cup Bread Crumbs

Leena Kohli (@leenakohli)

5.0

From 2 ratings

Indian Breakfast Appetiser Snack Vegetarian

Vegetable Poha Cutlet is a tasty dish that is perfect for breakfast, brunch, or a teatime snack. Made with flattened rice, also known as poha, this cutlet is crispy on the outside and soft on the inside. It is loaded with vegetables like carrots, peas, and potatoes, which add a...

Prep Time

20min

Cook Time

20min

Total Time

40min

Ingredients

6 Servings

(1 serving = 2 pieces)

For Cutlets

2cup
Poha (Flattened Rice)
2
medium-sized Potatoes (boiled)
1/3cup
grated Carrots
1/3cup
chopped Bell peppers
1/3cup
boiled Corn kernels
3/4cup
grated Cheese/Mozzarella (optional)
2tbsp
Rice Powder
2sprig
Coriander leaves (finely chopped)
1/2tbsp
Black Pepper Powder
1/2tbsp
Cumin Powder
1/2tsp
Garam Masala
1tsp
Amchur (Dry Mango Powder)
1/2tbsp
Red Chilli Flakes
Salt to taste
1/2cup
Vegetable Oil (as required) for shallow frying

For Slurry

2tbsp
Cornflour
3tbsp
Water

For Coating

1/2cup
Bread Crumbs

How to make Vegetable Poha Cutlets

Wash and rinse the poha in a colander. Let it sit for 5 minutes to drain excess water.
In a mixing bowl, grate or mash the boiled potatoes.
Add the drained poha, carrot, bell pepper, corn kernels, rice flour, grated cheese, chopped coriander leaves, black pepper powder, cumin powder, garam masala, amchur powder, red chilli flakes and salt.
Mix everything well to form a uniform mixture. Adjust seasoning if needed.

Shaping & Coating the Cutlets

In a small bowl, prepare the slurry by mixing cornflour and water until smooth.
Take a small portion of the cutlet mixture and shape it into a round or oval cutlet. Repeat this for the remaining mixture.
Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs. Refrigerate them for 8-10 minutes to firm up.

Cooking the Cutlets

Heat vegetable oil in a pan over medium heat.
Once the oil is hot, place the coated cutlets carefully into the pan. Shallow fry until they turn golden brown and crispy on both sides.
Remove the cutlets from the pan and place them on a paper towel-lined plate to remove excess oil.
Serve the vegetable poha cutlets hot, with your favourite dip or chutney.
Enjoy!