Crispy Poha Cutlet Recipe (Air Fryer + Pan-Fry)
Crispy poha cutlets made with flattened rice, mashed potato, and veggies. Ready in 20 minutes, air fryer or pan-fry, perfect for lunchboxes and kids.
Equipment
- Air fryer (optional — for air fry method)
- Flat pan or tawa (for pan-fry method)
- Colander (for draining poha)
Ingredients
For the cutlet mixture
- 1 cup thick poha flattened rice
- 1 medium potato boiled and mashed
- 1 small carrot finely grated
- 1/4 cup green peas blanched and slightly mashed
- 2 tablespoons fresh coriander finely chopped
- 1 teaspoon ginger finely grated
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder reduce or skip for kids
- 1/2 teaspoon garam masala
- Salt to taste
- 1 teaspoon lemon juice
- 1-2 tablespoons oil or oil spray for pan-frying; for air fryer
Optional add-ins
- 2 tablespoons sweet corn frozen is fine
- 1 tablespoon sesame seeds
- 2 tablespoons grated zucchini squeeze out water first
Instructions
Prep the poha and mixture
- Rinse the poha once under running water. Soak in just enough water to cover for 3-4 minutes until soft.
- Drain well — press firmly in a colander or between your palms to remove all excess water. The drier, the better.
- In a large mixing bowl, combine drained poha, mashed potato, grated carrot, peas, coriander, ginger, cumin seeds, chili powder, garam masala, salt, and lemon juice.
- Mix until everything comes together into a soft, pliable dough. If sticky, add 1 tablespoon of besan or rice flour.
Shape the cutlets
- Divide the mixture into 10-12 equal portions.
- Roll each into a ball and flatten gently into a round patty about 1.5 cm thick.
Pan-fry method
- Heat a flat pan or tawa over medium heat. Add 1 tablespoon oil and spread evenly.
- Place cutlets without crowding. Cook on medium-low for 3-4 minutes until the underside is golden.
- Flip carefully and cook the other side for another 3-4 minutes until golden and cooked through.
- Serve immediately for maximum crispiness.
Air fryer method
- Preheat air fryer to 180°C (360°F) for 3 minutes.
- Lightly spray or brush both sides of each cutlet with oil.
- Place in the basket in a single layer. Air fry for 12-14 minutes, flipping once halfway through.
- Cutlets are ready when golden and crispy on the outside.
Notes
Use thick poha only — thin poha becomes too soft to shape into patties.
Drain the soaked poha thoroughly. Excess moisture is the main reason cutlets fall apart.
Kid-friendly: skip chili powder and garam masala for toddlers; use 1/4 tsp each for school-age kids.
Make-ahead: shape cutlets the night before, refrigerate, and cook fresh in the morning.
Freezing: freeze shaped (uncooked) cutlets on a tray, then bag. Air fry from frozen at 180°C for 15-16 minutes.
Storage: store cooked cutlets in an airtight container in the fridge for up to 2 days. Reheat in air fryer at 160°C for 4-5 minutes.
Tried this recipe?Let us know how it was!