Potato Poha Recipe – Crispy Indian Potato Fritters with Mint & Spices

Last Updated on 5 months ago by Neha Deshmukh

Potato Poha Recipe – Crispy Indian Potato Fritters with Mint & Spices

Hey everyone! If you’re anything like me, you love a good snack. And let me tell you, these Potato Poha fritters are seriously addictive. I first made these when I was craving something crispy, flavourful, and a little bit different. The poha (beaten rice) gives them the most incredible crunch – trust me, you’ve never had potato fritters quite like these! They’re perfect for a rainy afternoon, a party, or just when you need a little something special.

Why You’ll Love This Recipe

These aren’t your average aloo tikkis! The combination of fluffy mashed potatoes, fresh mint, and the delightful crunch of poha is just magical. They’re surprisingly easy to make, even if you’re new to Indian cooking. Plus, they’re incredibly versatile – you can adjust the spice level to your liking and even adapt them to be vegan or gluten-free. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these crispy delights:

• 2 medium Boiled Potatoes/Aloo (about 300g)
• 1 tbsp Maida/all purpose flour
• 2-3 tbsp Powdered poha (about 30g)
• A handful of Mint leaves (about 1/2 cup packed)
• 2-3 Green chillies, finely chopped
• 1/2 tsp Lemon juice
• 1/4 tsp Roasted cumin powder
• 1/2 tsp Garam masala/Chat masala
• Salt to taste
• 1/2 cup Maida (for coating)
• 3/4 cup Poha/Beaten rice flakes (about 75g)
• Cooking oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Poha/Beaten Rice: This is the star of the show! Don’t skip it. It gives the fritters an amazing, light, and crispy texture that you won’t get otherwise. Make sure it’s coarsely ground – not a fine powder.
• Mint Leaves: Fresh mint adds such a lovely, refreshing flavour. Don’t be shy with it! I usually add a little extra because I’m a mint fiend.
• Spice Blend: You can use either Garam Masala or Chat Masala. Garam Masala is a warmer, more aromatic blend, while Chat Masala has a tangy, slightly fruity flavour. I grew up using Chat Masala in these, but my mom swears by Garam Masala – it really comes down to personal preference! Feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until they’re soft and easily mashed. Once cooled enough to handle, peel and mash them thoroughly. No lumps allowed!
2. In a large bowl, combine the mashed potatoes with 1 tbsp maida, powdered poha, chopped mint leaves, green chillies, lemon juice, cumin powder, garam masala (or chat masala), and salt. Mix everything together really well until you form a non-sticky dough.
3. Now, coarsely grind the rice flakes. Spread them out on a plate. In a separate bowl, prepare the maida batter by mixing maida with enough water to create a smooth, coating consistency.
4. Shape the potato mixture into lemon-sized balls. This can get a little messy, but it’s fun! Dip each ball into the maida batter, then roll it in the ground poha. For extra binding, you can dip and roll again.
5. Heat up your cooking oil in a deep frying pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny pinch of the potato mixture into the oil – it should sizzle and rise to the surface immediately.
6. Carefully fry the potato balls in batches, making sure not to overcrowd the pan. Fry until they’re golden brown and crispy all over, about 3-4 minutes per batch.
7. Remove the fritters with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t skip mashing the potatoes really well. Lumps will make it harder to shape the balls and they might fall apart during frying.
• Make sure the oil is hot enough before you start frying. If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.

Variations

• Vegan Adaptation: Simply substitute the maida with a gluten-free flour blend or besan (gram flour).
• Gluten-Free Adaptation: Use a gluten-free flour blend (like rice flour, potato starch, and tapioca starch) instead of maida for both the dough and the coating.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the number of green chillies or omit them altogether. My friend, Priya, makes these for her kids and leaves them out completely!
• Festival Adaptations: These are fantastic for festivals like Holi or Diwali! Serve them with a variety of chutneys and dips for a festive spread.

Serving Suggestions

Serve these Potato Poha fritters hot and fresh with your favourite dipping sauce. Tomato ketchup is a classic, but you could also try mint chutney, tamarind chutney, or even a spicy mayo. They’re also delicious with a cup of chai!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

What is Poha and why is it used in this recipe?

Poha is flattened rice, also known as beaten rice. It’s used here to create a wonderfully crispy coating on the potato fritters. It’s a key ingredient for that signature texture!

Can I make the potato mixture ahead of time?

Yes, you can! You can prepare the potato mixture and store it in the refrigerator for up to 24 hours. Just be sure to cover it tightly to prevent it from drying out.

How do I know if the oil is hot enough for frying?

A good test is to drop a tiny pinch of the potato mixture into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

What is the best way to prevent the potato balls from falling apart during frying?

Make sure the potato mixture is well-combined and not too wet. Also, ensure the poha coating is thorough. Don’t overcrowd the pan, and fry in batches.

Can I bake these instead of frying?

While frying gives the best results, you can try baking them. Preheat your oven to 200°C (390°F), place the coated potato balls on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

What is the difference between Garam Masala and Chat Masala, and can they be substituted?

Garam Masala is a blend of warming spices like cinnamon, cardamom, and cloves. Chat Masala is tangy and fruity, with ingredients like amchur (dried mango powder) and black salt. You can substitute one for the other, but the flavour profile will be slightly different.

Enjoy making these delicious Potato Poha fritters! Let me know how they turn out in the comments below. Happy cooking!