Poha or flat rice is another ingredient that has countless uses in Indian cuisine. So much so that it's not just the name of a type of rice, but a complete dish called “as” Kanda Poha In Maharashtrian Cuisine. However, in this post, I am sharing a very simple and delicious North Indian snack made of poha, mixed vegetables and spices – poha cutlet. This can be called poha tikki and is also a vegetarian friendly recipe. These schnitzel or flat rice dishes also make a super delicious appetizer for your parties and get-togethers.
About Poha Schnitzel
Poha, also known as flattened rice, beaten rice or fried rice, is made by first parboiling the rice grains and then flattening them. This results in thin, brittle, dry rice flakes that break or break easily.
It is a very common ingredient and has multiple uses across India. With it, a variety of snack and breakfast recipes can be made. This Poha cutlet is a novel way of using flat rice.
Since the use of poha in our country is quite diverse, it also has many regional names. For example, poha is “aval” in Malayalam and Tamil, “chira” in Bengali, “avalakki” in Kannada and “paunva” in Gujarati “etc. In this Poha cutlet recipe, I have mainly used ingredients popular in North Indian cuisine.
There are two types of poha available in the market – one is paper-thin and the other is thick. While the two are used interchangeably in many recipes, this Poha Schnitzel recipe uses the thicker variety.
Another snack made with cracked rice, it’s a personal favorite of mine and a favorite of everyone in my family, it’s quick and delicious Poha Chivda. In this recipe, poha is roasted and then mixed with various other ingredients and finally tempered.
More information about this recipe
I have used potatoes as a binder in this Poha cutlet recipe. Since I also wanted these patties to be nutritious and healthy, I added some veggies to them. I used chopped carrots and blanched green beans. The vegetables also add crunch and texture to these poha tikkis. Even adding sesame seeds adds to the crunch.
However, if you want a perfectly smooth texture for your Poha cutlets, you can boil the carrots first or grate them before adding them to this recipe. If you wish, you can also add other grated or cooked vegetables of your choice, or skip adding them. If you add green peas to it, cook the potatoes and peas together.
With my Poha Cutlet recipe you will be able to make slightly spicy tikkis. If you want a spicier cutlet, you can also increase the amount of red chilli powder and garam masala powder. Dried mango powder (amchur powder) adds a burst of flavor to the cutlet and only enhances the overall flavour.
Poha cutlets taste best when served hot or warm. You can pair these tikkis with mint chutney, tomato ketchup or even homemade coconut chutney.
Step-by-step guide
How to Make Poja Steak
Prepare
1. Take 1 cup of thick poha and rinse it once or twice. Then, soak the poha in water, covering them for about 3 to 4 minutes.
2. Then filter out all the water from the poha using a filter. The poha should be fully softened, but there should be no water in it. Therefore, use a filter to filter out all the water.
3. Steam or boil 1 large potato in a pressure cooker or steamer until soft and cooked. Then, peel the potatoes while they are still hot.
4. Mash the boiled potatoes with a fork or your hands.
Make the schnitzel mixture
5. Add 1/4 cup chopped or grated carrots, 4 to 5 blanched and chopped green beans or 1/4 cup steamed or boiled green beans, 1/4 cup chopped onion, 1 Tbsp chopped Chopped coriander leaves and 1/2 teaspoon ginger-garlic paste.
The green beans need to be blanched before being added to the cutlets. If using green beans, steam the green beans with the potatoes. If you cut carrots, do so very finely, otherwise it will be difficult to shape the cutlets.
6. Join Poha.
7. Now, add 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, 1/4 to 1/2 tsp garam masala powder, 1/2 tsp dry mango powder (amchur powder), 1 tsp white Sesame seeds, a little sugar (optional) and salt. According to taste. Instead of dry mango powder you can add ½ teaspoon lemon juice.
8. Mix everything well. Check the taste and add more salt or spices if needed.
Making Poha Schnitzel
9. Cut the prepared mixture into small cutlets or tikki.
10. Heat a tawa or frying pan. Add 3 tablespoons of oil and let it get hot. Place the prepared meat slices on the tawa.
11. When one side is lightly golden and crispy, flip it over.
12. When the second side is light golden brown and crispy, flip again.
13. Flip a few more times and fry until the surface is golden brown. The onions will also turn brown, which is a sign that the poja chops are cooked. Fry them over low to medium heat.
14. Place the fried pork chops on a kitchen towel and absorb excess oil.
15. Serve Poha cutlet hot with coriander chutney, mint chutney, coconut chutney or tomato sauce.
Expert Tips
- Substitute: Use red poha instead of white poha; Use ½ teaspoon lemon juice or add as per taste, instead of dry mango powder (amchur powder); You can add 1/4 cup steamed or boiled green beans instead of lentils. If using green peas, be sure to steam or boil them with the potatoes.
- You have to soak the poha till it becomes soft. Make sure there is no water inside. So filter well to drain out all the water.
- When adding carrots, be sure to chop them finely. If you don't do this, you'll have trouble shaping the steak.
- If you want a spicier cutlet, add more red chilli powder and/or garam masala powder.
- You have to fry the cutlets on low to medium heat until the top turns golden brown. The onions will also turn brown, which is a sign that the steak is cooked.
More snack recipes to try!
snack recipes
mediterranean cuisine
snack recipes
cheese recipes
Be sure to rate the recipe in the recipe card or leave a comment below if you've already made it. For more vegetarian inspiration, Sign up Get my email or follow me Instagram, Youtube, Facebook, interest or Twitter.
Poha Schnitzel
This is a simple and delicious Poha cutlet snack recipe made with Poha, potatoes, lentils, carrots, herbs and spices.
Preparation time 20 minute
cooking time 20 minute
total time 40 minute
Prevent screen from dimming while making recipes
Preparing Poha Schnitzel
Take 1 cup of thick poha and rinse it once or twice.
Then soak the poha in water, covering them for about 3 to 4 minutes.
Then use a filter to drain out all the water from the poha.
The poha should be fully softened, but there should be no water in it. So use a filter to filter out all the water.
Make Poha Schnitzel Mixture
Steam or boil 1 large potato in a pressure cooker or steamer until tender and cooked through. Then peel the potatoes while they are still hot.
Mash it well with a fork or with your hands.
add vegetables – 1/4 cup chopped or grated carrots, 4 to 5 blanched green beans (chopped), 1/4 cup chopped onion, 1 tablespoon chopped cilantro leaves, 1/2 teaspoon ginger and garlic Sauce.
French beans need to be blanched before being added to the schnitzel.
Add poha.
Now add 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, 1/4 to 1/2 tsp garam masala powder, 1/2 tsp dry mango powder, 1 tsp white sesame seeds, little sugar (optional ) and salt according to taste.
Mix everything well. Check the taste and add more salt or spices if needed.
Shape into patties.
Fried poja steak
Heat a tava or frying pan. Add 3 tablespoons of oil and let it get hot. Place the poha cutlets on the tawa.
When one side is lightly golden and crispy, flip it over.
When the second side is lightly golden and crispy, flip them again.
Flip a few more times and pan-fry until the tops turn golden brown. The onions will also turn brown, which is a sign that the steak is cooked. Fry them over low to medium heat.
Place the fried poha steak on a kitchen towel.
Serve poha cutlet hot with coriander chutney, coconut chutney or tomato sauce.
- Dried mango powder – 1/2 teaspoon lemon juice or add as per taste.
- White Poha – Red Poha.
- You can add 1/4 cup steamed or boiled green peas instead of 4 to 5 blanched lentils. If using green beans, steam the green beans with the potatoes.
This Poha Schnitzel recipe from the archives was first published in March 2016. Updated and republished in April 2024.