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Vegetable Poha Cutlets

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Leena Kohli (@leenakohli)
5.0
From 2 ratings
IndianBreakfastAppetiserSnackVegetarian

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
Vegetable Poha Cutlets recipe

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

  1. Wash and rinse the poha in a colander. Let it sit for 5 minutes to drain excess water.

    Step 1.1: Wash and rinse the poha in a colander

  2. In a mixing bowl, grate or mash the boiled potatoes.

    Step 1.1: In a mixing bowl, grate or mash the boiled potatoes

  3. 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.

    Step 1.1: 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
    Step 1.2: 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

  4. Mix everything well to form a uniform mixture. Adjust seasoning if needed.

    Step 1.1: Mix everything well to form a uniform mixture

Shaping & Coating the Cutlets

  1. In a small bowl, prepare the slurry by mixing cornflour and water until smooth.

    Step 2.1: In a small bowl, prepare the slurry by mixing cornflour and water until smooth

  2. Take a small portion of the cutlet mixture and shape it into a round or oval cutlet. Repeat this for the remaining mixture.

    Step 2.1: Take a small portion of the cutlet mixture and shape it into a round or oval cutlet

  3. Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs. Refrigerate them for 8-10 minutes to firm up.

    Step 2.1: Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs
    Step 2.2: Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs
    Step 2.3: Dip each cutlet in the prepared cornflour slurry, then coat it evenly with bread crumbs

Cooking the Cutlets

  1. Heat vegetable oil in a pan over medium heat.

  2. 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.

    Step 3.1: Once the oil is hot, place the coated cutlets carefully into the pan
    Step 3.2: Once the oil is hot, place the coated cutlets carefully into the pan

  3. Remove the cutlets from the pan and place them on a paper towel-lined plate to remove excess oil.

  4. Serve the vegetable poha cutlets hot, with your favourite dip or chutney.

    Step 3.1: Serve the vegetable poha cutlets hot, with your favourite dip or chutney

  5. Enjoy!

Nutrition (per serving)

Calories

193.3kcal (9.67%)

Protein

5.1g (10.16%)

Carbs

24.2g (8.79%)

Sugars

1.3g (2.66%)

Healthy Fat

7.1g

Unhealthy Fat

2.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Chilling the cutlets helps them hold their shape better while frying.

  2. Adjust the spice levels according to your taste preferences.

FAQS

  1. How do I make Vegetable Poha Cutlets crispy on the outside?

    To achieve a crispy texture for your Vegetable Poha Cutlets, ensure you coat them well with bread crumbs after dipping them in the cornflour slurry. Additionally, shallow frying them in hot vegetable oil will help create that golden-brown crust. Make sure the oil is hot enough before adding the cutlets to prevent them from becoming soggy.

  2. Can I make Vegetable Poha Cutlets gluten-free?

    Yes, you can easily make Vegetable Poha Cutlets gluten-free by substituting the bread crumbs with gluten-free alternatives, such as crushed rice crackers or gluten-free bread crumbs. Additionally, ensure that the other ingredients you use, like the poha and cornflour, are certified gluten-free.

  3. What vegetables can I substitute in Vegetable Poha Cutlets?

    You can customize your Vegetable Poha Cutlets by substituting or adding other vegetables like zucchini, spinach, or green beans. Just make sure to chop them finely and adjust the cooking time accordingly to ensure they are cooked through and blend well with the other ingredients.

  4. How should I store leftover Vegetable Poha Cutlets?

    To store leftover Vegetable Poha Cutlets, allow them to cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking, and they can be frozen for up to a month.

  5. What dips or chutneys pair well with Vegetable Poha Cutlets?

    Vegetable Poha Cutlets pair wonderfully with a variety of dips and chutneys. Some popular options include mint chutney, tamarind chutney, or a spicy yogurt dip. You can also serve them with ketchup or a tangy salsa for a different flavor profile.

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Leena Kohli

(@leenakohli)

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