Ingredients to make baked poha cutlets are red poha, frozen corn, cilantro leaves, boiled & mashed red potatoes, turmeric powder, red chilli powder, chaat masala powder, and sunflower oil cooking cutlets.
Poha cutlets are a popular Indian snack made from soaked poha, boiled potatoes, and choice of other vegetables with spices. Instead of using traditional bread crumbs, this recipe uses soaked poha to give crunchy texture to the cutlets. You can also use vegetables such as sweet potatoes, carrots, beetroots, peas, and green beans to enhance the flavor of cutlets. These cutlets can be deep fried, shallow fried or can be baked to suit your taste buds. Poha cutlets are made using a combination of vegetables with any potatoes as the base for binding. To make these cutlets on the healthier side, you can use sweet potatoes instead of potatoes. To make poha cutlets less oily, I have baked them instead of deep frying. Bake them in the oven at 350 degrees until golden brown. Apply little oil on the poha cutlets before placing them in the oven to make it crunchy. These baked poha cutlets are healthier and crunchy without deep fried. Baked poha cutlets taste best if served hot with green cilantro-mint chutney & tomato ketchup. Baked poha cutlets can be enjoyed any time of the day. Also, poha cutlets can be used as burger patties for veg burger.
I made crunchy baked poha cutlets using the following recipe:
Note: Adjust spices according to your taste preferences and taste buds.