Easy Potato Poha Cutlets

Quick Aloo Poha Cutlets Recipe

Here’s how you could make some quick and easy Potato Poha Cutlets. These quick, delicious aloo poha cutlets are so easy to make and are crisp on the outside but soft inside. They would make a tasty snack even for children. My recipe makes medium spicy cutlets. But you could make them spicier if you want by adding in some more green chillies or throwing in some chilli powder.

Interested in some more quick and easy snacks like this? Check out my recipes for potato cheese croquettes and sweet poha.

Ingredients

1 cup thick poha
2 med size potatoes (200g), boiled and peeled
1 tsp crushed ginger
2 green chillies finely chopped
1 med size onion finely chopped
2 tbsp chopped coriander
¼ cup grated carrot
¼ cup boiled green peas
¼ tsp turmeric powder
½ tsp chilli powder
½ tsp pepper powder
1 tsp jeera powder
1 tsp amchur powder
2 tbsp rice flour (or cornflour)
¾ tsp salt or salt to taste
1 tsp sugar
Coating
3 tbsp maida
A little water
Breadcrumbs

Procedure

1. Wash the thick poha in water. Drain the water and rinse the poha one more time.
2. Now drain the water and then transfer the washed poha to a strainer. Place the strainer over a bowl and add water to the bowl till the level of the poha. Let the poha soak in water like this for 5 minutes.
3. Discard the water from the bowl and set the strainer over the empty bowl to let the excess water from the poha drain away.
4. Transfer the soaked and drained poha to a large mixing bowl. Mash it with your hand to a pulp.
5. Mash the boiled potatoes and mix them into the mashed poha.
6. Add in the crushed ginger, the chopped green chillies, chopped onion, chopped coriander, and grated carrot. Mix everything well.
7. Now mix in some dry spice powders. Add in the turmeric powder, chilli powder, ground pepper, cumin or jeera powder, and amchur powder. I’m making medium spicy cutlets, for spicier cutlets you could double the quantity of chilli powder.
8. Next, let’s add in the rice flour. If you don’t have rice flour at home, you could dry roast 2 tbsp of raw rice on low heat for 3 – 4 minutes and then grind the rice to a fine powder in your mixer grinder. Or you could use cornflour in place of rice flour. Mix everything well.
9. Add in the salt and the sugar, and mix everything again. Taste the mix and see if the taste needs to be adjusted. Finally, add in the boiled green peas.
10. Divide the mixture into small cutlets. I was able to make 17 cutlets in all.
11. Now make a medium thick slurry with the maida and water. In place of maida you could also use cornflour or a mix of both. Dip each cutlet into this slurry and then roll it in breadcrumbs. Coat all the cutlets in this way.
12. Then shallow fry them on medium-low heat for around 3 minutes on each side or till they turn golden brown. Remove the fried cutlets to an absorbent paper towel.
13. The cutlets will be crisp on the outside but soft inside.
Enjoy!