Poha Potato Cutlet Recipe – Indian Snack with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Poha Potato Cutlet Recipe – Indian Snack with Sesame Seeds

Hey everyone! If you’re anything like me, you love a good snack. And honestly, sometimes the best snacks are the ones that are a little bit unexpected, a little bit comforting, and packed with flavour. That’s exactly what these Poha Potato Cutlets are! I first made these when I was craving something crunchy and savory, and I had some leftover poha in the pantry. They’ve been a family favourite ever since.

Why You’ll Love This Recipe

These aren’t your average potato cutlets. The addition of poha (flattened rice) gives them a wonderful texture – slightly crispy on the outside, and wonderfully soft and fluffy on the inside. Plus, the sesame seeds add a lovely nutty flavour and a beautiful visual appeal. They’re perfect for a rainy afternoon, a party snack, or even a quick and easy dinner. And trust me, they disappear fast!

Ingredients

Here’s what you’ll need to make these delicious Poha Potato Cutlets:

• 1 cup thick poha
• 1 large potato
• 1/4 cup carrots, finely chopped
• 4-5 blanched french beans, finely chopped (or 1/4 cup green peas)
• 1/4 cup onion, finely chopped
• 1 tablespoon chopped coriander leaves
• 1/2 teaspoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/4 – 1/2 teaspoon garam masala (adjust to your taste!)
• 1/2 teaspoon dry mango powder (amchur)
• 1 teaspoon white sesame seeds
• A pinch of sugar
• 3 tablespoons oil, for pan-frying
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients!

• Thick Poha: This is really important. Thin poha will get too mushy. You want the thicker variety that holds its shape well.
• Amchur Powder: This adds a lovely tangy flavour that really balances the spices. It’s a staple in North Indian cooking!
• Sesame Seeds: Don’t skip these! They add a fantastic nutty flavour and a beautiful texture. You can even lightly toast them before adding them to the mixture for an even more intense flavour.
• Spice Levels: Feel free to adjust the red chili powder and garam masala to your liking. Some people like a little more heat, and that’s totally fine! Regional variations often include a pinch of asafoetida (hing) for added flavour, too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the poha in water for about 3-4 minutes. This softens it up nicely. Then, drain it completely using a strainer. We don’t want soggy cutlets!
2. Next, boil the potato until it’s soft. Peel it and mash it thoroughly – no lumps allowed!
3. Now for the fun part! In a large bowl, combine the mashed potato, soaked poha, chopped carrots, blanched French beans (or green peas), onion, coriander, ginger-garlic paste, turmeric powder, red chili powder, garam masala, amchur powder, sesame seeds, sugar, and salt.
4. Mix everything really well with your hands. This is the best way to ensure all the flavours are combined.
5. Shape the mixture into flat cutlets. They don’t have to be perfect – rustic is good!
6. Heat the oil on a griddle over medium heat.
7. Pan-fry the cutlets for about 3-4 minutes on each side, until they’re golden brown and crispy.
8. Drain the excess oil on paper towels.
9. Serve hot with your favourite chutney or ketchup!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy cutlets.
• If the mixture is too sticky, add a tablespoon of breadcrumbs or poha.
• For extra flavour, add a pinch of chaat masala to the mixture.

Variations

• Vegan Adaptation: Simply ensure your chutney or ketchup is vegan-friendly!
• Gluten-Free Suitability: This recipe is naturally gluten-free.
• Spice Level Adjustment: As mentioned before, adjust the chili powder and garam masala to your preference. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Street Food Style Variation: My grandmother used to add a sprinkle of finely chopped green chilies and a squeeze of lemon juice to the mixture for a truly authentic street food flavour.

Serving Suggestions

These cutlets are amazing on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Sweet tamarind chutney
• Tomato ketchup
• A sprinkle of chaat masala

They also make a great addition to a larger Indian spread!

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven until crispy.

FAQs

• What type of Poha works best for cutlets? Definitely thick poha! It holds its shape much better than the thin variety.
• Can I make these cutlets ahead of time? Yes, you can! You can prepare the mixture and shape the cutlets, then store them in the refrigerator for up to 24 hours before frying.
• How do I adjust the spice level? Simply adjust the amount of red chili powder and garam masala. Start with less and add more to taste.
• What is Amchur powder and can I substitute it? Amchur powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, you can substitute it with a squeeze of lemon juice or a teaspoon of vinegar.
• Can I bake these cutlets instead of frying? Yes, you can! Preheat your oven to 180°C (350°F). Place the cutlets on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried cutlets, but they’ll still be delicious!