Poha Cutlet

Crispy on the outside, tender & flavorful on the inside, Vijay Poha Cutlets make a wonderful evening snack! Learn its recipe here to wow your guests every time.


140 gm / 1 cup Vijay Gold Thick Avalakki
250 gm / 2 medium Potatoes
100 gm / 1 cup Paneer
70 gm / 1 small Onion, finely chopped
10 gm / 2 green chillies, finely chopped
5 gm / few sprigs Coriander leaves, finely chopped
5 gm / 1 tsp Ginger Garlic Paste
4 gm / 1 tsp Mastercook Dhania, powdered
2 gm / ½ tsp Mastercook Jeera, Powdered
3 gm / ¾ tsp Red Chilli Powder
1 gm / ¼ tsp Garam Masala
1 gm / ¼ tsp Mastercook Pepper, powdered
1 gm / ¼ tsp Amchur powder
Salt to taste


IServe warm with your favorite chutney.
Fry on a low flame until golden brown on both sides. Set on a tissue to drain excess oil.
Form the dough into about 50 gm cutlets. Set on a plate.
Check to see if you can form crack free cutlets. If not you can add a little flour or corn flour to aid with binding.
Knead and mash the mixture well to combine thoroughly.
Add the onion and coriander leaves along with all the spices, lemon juice and ginger garlic paste
In a large bowl, grate the paneer and add the boiled potatoes, and the Avalakki after draining the excess water.
In a small bowl, add the Vijay Gold thick Avalakki and cover it with water. Allow to soak for 5 minutes.
Boil the potatoes until soft, peel and mash gently, set aside.

Tips for Cooking

The Avalakki must be drained well before adding to the mixture. You can use a strainer and press lightly to rid the excess moisture.
You can add other vegetables like carrot, beans or capsicum to it, but ensure it is diced very fine or the cutlets will break while shaping.
You can prepare these in advance and freeze them in a single layer. Once thoroughly frozen, you can store them in ziplock bags and fry whenever you’d like!

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