Poha Patties Recipe – Potato & Carrot Cutlets with Indian Spices

Last Updated on 5 months ago by Neha Deshmukh

Poha Patties Recipe – Potato & Carrot Cutlets with Indian Spices

Hey everyone! If you’re anything like me, you’re always looking for tasty ways to use up leftover poha. And let me tell you, these Poha Patties are it. They’re crispy, flavorful, and honestly, a total crowd-pleaser. I first made these when my kids were little, and they’ve been asking for them ever since! They’re perfect as a snack, a side dish, or even a light meal. Let’s get cooking!

Why You’ll Love This Recipe

These Poha Patties (or cutlets, as we often call them) are seriously addictive. They’re a fantastic way to sneak in some veggies, and the blend of spices gives them such a lovely Indian flavor. Plus, they’re surprisingly easy to make – perfect for a quick weeknight dinner or a festive gathering. They’re also incredibly versatile, so you can easily adjust the spice level or add your favorite ingredients.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Poha Patties:

• 1 cup Poha/aval (about 150g)
• ½ cup Potatoes (boiled and grated) (about 75g)
• 1 medium Carrot (medium), grated
• 1 Green chilli (finely chopped)
• ½ tsp Ginger garlic paste
• 2 tbsp Coriander leaves (finely chopped)
• 1 tbsp Thick curd/plain yogurt
• As needed Salt
• ¼ tsp Turmeric powder
• ¼ tsp Chilli powder
• ¼ tsp Garam Masala Powder
• As needed Oil (for shallow frying)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Poha/Aval: Types and Soaking Tips

There are different types of poha – flattened rice can be thin or thick. I prefer the thicker variety for these patties as it holds its shape better. It’s super important to rinse the poha well to remove any excess starch. This prevents the patties from becoming mushy.

Potatoes: Choosing the Right Variety

I usually use a starchy potato like Yukon Gold or Russet for these. They bind everything together nicely. Just make sure they’re well-cooked and nicely mashed before grating.

Regional Variations in Spice Blends

Indian spice blends can vary a lot from region to region! Feel free to adjust the chilli powder and garam masala to your liking. Some people also like to add a pinch of amchur (dry mango powder) for a tangy kick.

The Role of Curd in Binding and Flavor

The curd (yogurt) is key! It not only helps bind the patties but also adds a lovely tanginess. Make sure it’s thick and creamy – if it’s too watery, the patties might fall apart.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the patties!

1. First, rinse the poha twice in water and drain completely. Set aside. This is a crucial step, don’t skip it!
2. Next, grate the carrot finely. Boil, peel, and grate the potatoes.
3. In a large bowl, combine the soaked poha, grated potatoes, carrot, green chilli, and coriander leaves.
4. Now, add the ginger garlic paste, turmeric powder, chilli powder, garam masala, salt, and curd. Mix everything really well with your hands – this is the best way to ensure all the flavors are combined.
5. Divide the mixture into equal portions (about 6 patties). Shape each portion into a ball, and then gently flatten it into a patty shape.
6. Heat a pan over medium-low heat. Drizzle a little oil around the edges of the pan.
7. Place the patties in the pan and cook for about 4-5 minutes on each side, or until they’re golden brown and crispy. Drizzle a little more oil around them as needed.

Expert Tips

Here are a few things I’ve learned over the years to make these Poha Patties perfect every time:

Achieving the Perfect Patty Consistency

If the mixture feels too wet, add a tablespoon of besan (gram flour) or breadcrumbs. If it’s too dry, add a little more curd. You want a consistency that holds its shape but isn’t too stiff.

Tips for Shallow Frying to Golden Perfection

Don’t overcrowd the pan! Cook the patties in batches to ensure they get evenly browned and crispy. Also, keep the heat on the lower side – this prevents them from burning on the outside while remaining uncooked inside.

Variations

Want to switch things up? Here are a few ideas:

Vegan Poha Patties

Simply substitute the curd with vegan yogurt or a tablespoon of mashed avocado.

Gluten-Free Poha Patties

These are naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of green chilli and chilli powder to suit your taste. For a milder flavor, remove the seeds from the chilli. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations (Holi, Diwali Snacks)

These are fantastic for festivals! During Diwali, I sometimes add a sprinkle of chopped nuts like cashews or almonds for extra richness.

Serving Suggestions

Serve these Poha Patties hot with your favorite chutney! Green chutney (mint-coriander chutney) is a classic pairing, but tomato ketchup or even a sweet tamarind chutney also work beautifully. They’re also great with a side of raita (yogurt dip).

Storage Instructions

Leftover Poha Patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or in the oven to restore their crispiness.

FAQs

Let’s answer some common questions:

What is the best way to soak poha for patties?

Rinse the poha gently under cold water 2-3 times until the water runs clear. Then, let it sit for about 5-10 minutes to soften. Don’t oversoak it, or it will become mushy!

Can I make these patties ahead of time?

Yes, you can! Prepare the patty mixture and shape them, then store them covered in the fridge for up to 24 hours before frying.

Can I bake these poha patties instead of frying?

Absolutely! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but they’ll still be delicious.

What chutney goes best with poha patties?

Green chutney is a classic! But honestly, any chutney you love will work. Tomato ketchup is a popular choice, especially with kids.

How can I adjust the spice level for kids?

Omit the green chilli altogether and use a very small amount of chilli powder, or skip it completely. You can always add a little sweetness with a pinch of sugar.

Enjoy these Poha Patties! I hope they become a favorite in your home too. Let me know in the comments how they turn out for you!