Poha and Oats Cutlet Recipe

5 from 5 votes

Poha and Oats Cutlet Recipe

Poha and Oats Cutlets is a great appetizer and will appeal to anyone who is looking for an easy snack that is healthy, wholesome, and incomparably delicious. Make these savory cutlets with a few essential ingredients in just 30 mins and serve your family a flavorsome indulgence packed with nutrition.

Prep: 10

Cook: 20

Rest: 30

Total: 1

Course: Breakfast

Cuisine: Gluten-free, Vegetarian

Servings:

Calories: 79kcal

Author: Ruchi

Ingredients

1 cup Thick Rice Flakes or Poha (beaten rice or flattened rice)
¾ cup Old Fashioned Oats
1 large Potato (boiled)
1 medium Onion (finely chopped)
1 small Green chili (finely chopped)
1 teaspoon Cumin powder
½ teaspoon Chili powder (paprika)
1 teaspoon Chaat Masala
½ teaspoon Fennel Seeds (crushed)
1/4 cup Cilantro leaves (chopped)
- - Season to taste
1 teaspoon Lemon juice
1 tablespoon Cornstarch
2 tablespoons Oil to bind the dough
- - Oil to cook the cutlets

SERVE WITH

- - Green Chutney
- - Dip of your choice

US Customary - Metric

Instructions

Rinse Poha (rice flakes) under tap water until soft.
Rub and squeeze all the water out. Set it aside.
Repeat the same with oats. Transfer the oats to a colander. Sprinkle oats with water until they are soft.
Do not rinse oats or they will become soggy. Fluff it with a fork.
Oats should feel soft and dry, not mushy. Set it aside.
Combine potato, onion, cumin powder, chili powder, chaat masala, fennel seeds, cilantro, salt, and lemon juice to a mixing bowl (except oil). Mix well.
To this potato mixture, add poha and oats. Mix to combine. The mixture will feel sticky at this point. Add cornstarch and mix again.
Grease a square dish and spread this mixture in that dish. Chill this mix for 30 minutes in the refrigerator.
After the resting time is over, remove the dish from the refrigerator and cut it into desired shapes. Grease a pan and spread the cutlets around.
Cook from all the sides until evenly brown.
You can shape the poha and oats cutlets in any form you like.
Serve hot with the dip or chutney of your choice.

Notes

Frequently Asked Questions

What can I use in place of Poha?

If you cannot find Poha, you still have other options with you —

Use the leftover boiled rice of the same amount minus the rinsing part
Can use Quinoa
For a gluten-free option, use cooked couscous and breadcrumbs
You can also use cooked millet
Or use soft tapioca!

How can I fix the stickiness in cutlets?

Moisture may be the reason for sticky cutlets. There may be some moisture left in the poha or oats after rinsing. To fix the stickiness, add a teaspoon of cornflour and mix well. You can also use chickpea flour (besan), oats flour, or quinoa flour as a substitute for cornflour.

What can I do if the dough feels overly dry?

You can sprinkle some water on the poha and knead the mixture again if it feels dry.

Can I store these cutlets?

The cutlet’s dough can be prepared in advance and stored for cooking the next day. You can also shape the cutlets and store them in an air-tight container to cook the next day.

Can I freeze these cutlets?

Unfortunately, these cutlets do not freeze well. The moisture in the cutlets freezes, and when thawed, the ice crystals in the poha melt, and the water gets absorbed back into the cutlets. The moisture-laden cutlets then tend to fall apart. Therefore, it is advised not to freeze the cutlets.

Nutrition