🥔 When Leftover Poha Gets a Crispy Makeover
Got leftover poha or just a handful in your pantry?
These Poha Cutlets are the easiest way to turn it into a crispy, spiced snack — with minimal prep and pantry staples.
Pair it with mint chutney or ketchup, and you’ve got a tea-time winner that no one will guess started with soaked poha!
Poha Cutlet
Ingredients
- 1 cup thick poha, soaked and drained
- 2 medium boiled potatoes, mashed
- 1 green chili, finely chopped
- 1 tbsp coriander leaves, chopped
- ½ tsp jeera
- ½ tsp chaat masala or amchur
- Salt to taste
- 1–2 tbsp breadcrumbs or roasted sooji (for binding, optional)
- Oil for shallow frying
Instructions
- Prep the Poha
- Wash poha 1–2 times and let it sit for 5 mins. It should be soft but not mushy.
- Mix the Dough
- In a bowl, combine soaked poha, mashed potatoes, chopped chili, coriander, jeera, salt, and chaat masala. Add breadcrumbs if the mix feels sticky. Mix well.
- Shape the Cutlets
- Divide into equal portions and shape into round or oval tikkis.
- Shallow Fry
- Heat oil on a tawa. Shallow fry cutlets on medium heat until golden and crisp on both sides.
- Serve Hot
- With chutney, ketchup, or even curd. Great with chai or as a party starter!
🛒 What You’ll Need (Makes 6–8 cutlets):
1 cup thick poha, soaked and drained
2 medium boiled potatoes, mashed
1 green chili, finely chopped
1 tbsp coriander leaves, chopped
½ tsp jeera
½ tsp chaat masala or amchur
Salt to taste
1–2 tbsp breadcrumbs or roasted sooji (for binding, optional)
Oil for shallow frying
🍳 How to Make It – Crispy, Quick & Creative
1. Prep the Poha
Wash poha 1–2 times and let it sit for 5 mins. It should be soft but not mushy.
2. Mix the Dough
In a bowl, combine soaked poha, mashed potatoes, chopped chili, coriander, jeera, salt, and chaat masala. Add breadcrumbs if the mix feels sticky. Mix well.
3. Shape the Cutlets
Divide into equal portions and shape into round or oval tikkis.
4. Shallow Fry
Heat oil on a tawa. Shallow fry cutlets on medium heat until golden and crisp on both sides.
5. Serve Hot
With chutney, ketchup, or even curd. Great with chai or as a party starter!
❤️ Why Poha Cutlets Deserve the Spotlight
Made from basic, budget-friendly ingredients
Great way to use up leftover poha
Crisp outside, soft and spiced inside
Because snacks should never feel ordinary!
You might also enjoy: Masala Corn – A 10-Minute Spicy Snack You’ll Crave Recipe, Onion Pakoda – Crispy Fritters for Rainy Day Cravings Recipe, Khaman Dhokla – Fluffy, Tangy & Always Smiling Recipe, Vegetable Cutlet – Crispy Golden Patties Full of Veggie Goodness Recipe.
Why You’ll Love This Poha Cutlet – Crispy Outside, Soft Inside & Ready in Minutes Recipe
- ✅ Packed with authentic Indian flavors from simple ingredients
- ✅ Straightforward recipe that works every single time
- ✅ A crowd-pleaser the whole family will love
Tips for the Best Poha Cutlet – Crispy Outside, Soft Inside & Ready in Minutes
- Prep all ingredients before you start — Indian recipes move fast
- Fresh spices make a noticeable difference
- Taste and adjust seasoning at every stage
- Don’t skip the tempering (tadka) step — it unlocks full flavor
What to Serve with Poha Cutlet – Crispy Outside, Soft Inside & Ready in Minutes
- Serve hot with roti, rice, or naan
- A side of fresh salad or raita completes the meal
- Leftovers reheat beautifully the next day
Storage & Reheating
Store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water, or microwave covered. Most Indian dishes taste even better the next day.