Name: Crispy Leftover Poha Cutlets: A Delicious Snack Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Flattened Rice (flattened rice, leftover, or freshly cooked and cooled); 1 slice Bread (moistened and crumbled, brown); 1.5 tsp Salt (or to taste); 1 tsp Sesame Seeds (white, roasted); 1 tbsp Semolina (rawa); 1/2 tsp Ginger-Garlic Paste (or 1/4 tsp chili powder, or 1/4 tsp chili paste); 2 tbsp Oil (for frying); 1/2 cup Mint-Coriander Chutney (spicy, to taste)

Crispy Leftover Poha Cutlets: A Delicious Snack Recipe

20 minutes

1126 reads

3.67 from 3 votes

Indian

About Crispy Leftover Poha Cutlets: A Delicious Snack Recipe

Transform leftover poha into crispy, flavorful cutlets! This easy recipe is perfect for a quick brunch, satisfying snack, or a creative way to minimize food waste. The combination of poha, brown bread, and sesame seeds creates a delightful texture and taste that's sure to impress.

These golden-brown cutlets are crunchy on the outside and soft on the inside, offering a delightful contrast of textures. Whether you're using leftover poha or making a fresh batch, this recipe is a guaranteed winner.

Serve these delicious cutlets hot with your favorite chutney or dipping sauce for a complete and satisfying meal or snack. Get ready to enjoy a tasty and resourceful treat!

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Recipe Time & More

Prep10

Cook10

Total20

Calories144 kcal

Serves

Served AsBrunch

Recipe TasteCrunchy Salty Spicy

Ingredients

For the Cutlets

▢ 1 cup Flattened Rice flattened rice, leftover, or freshly cooked and cooled
▢ 1 slice Bread moistened and crumbled, brown
▢ 1.5 tsp Salt or to taste
▢ 1 tsp Sesame Seeds white, roasted
▢ 1 tbsp Semolina rawa
▢ 1/2 tsp Ginger-Garlic Paste or 1/4 tsp chili powder, or 1/4 tsp chili paste
▢ 2 tbsp Oil for frying

For Serving (Optional)

▢ 1/2 cup Mint-Coriander Chutney spicy, to taste

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Instructions

Prepare the Cutlet Mixture

Combine the poha, crumbled brown bread, salt, sesame seeds, and ginger-garlic paste in a bowl. Mix well to ensure all ingredients are evenly distributed.

Shape the Cutlets

Gently shape the mixture into small, flat cutlets. The size and thickness are up to your preference.

Coat with Semolina

Lightly coat each cutlet with semolina (rawa) to create a crispy exterior.

Cook the Cutlets

Heat oil in a pan over medium heat. Carefully place the cutlets in the pan, ensuring not to overcrowd. Fry until golden brown and crispy on both sides, flipping halfway through. Alternatively, shallow fry or grill the cutlets.

Serve

Serve the hot, crispy poha cutlets immediately with your favorite chutney, such as mint-coriander chutney. Enjoy!

Recipe Notes

Expert Tips for Perfect Poha Cutlets

For extra flavor: Add a pinch of garam masala or other spices you enjoy.
Adjust the texture: If the mixture is too dry, add a tablespoon of water. If it's too wet, add a little more semolina.
Don't overcrowd the pan: This ensures even cooking and prevents the cutlets from becoming soggy.
Experiment with chutneys: Try serving with other chutneys like tamarind chutney or tomato chutney for a different flavor profile.