Poha tikki (cutlet)
Preparation Time
20 minutes
Cooking Time
15 minutes
Difficulty Level
easy
Meal Type
Evening Snack
Serves 4
Key Ingredients
- Groundnut oil, for shallow frying
About This Recipe
A tikki or cutlet needs a binder, and thin poha is the one this recipe uses: the rinsed flakes soak up the potato's moisture and hold the patty together in the pan, with no breadcrumbs or cornflour. The flakes also lighten the mix, so the fried tikki is crisp at the crust and soft, not dense, in the middle.
Thin flakes, not thick: they mash into the potato and disappear, while thick poha leaves chewy flecks in the tikki. The potato is boiled whole, so the mash stays dry and the patties hold their shape; the mix is chilled briefly before frying for the same reason.
The tikkis take well to changes: green peas, grated beetroot or paneer can join the mix, sweet potato can stand in for potato, and the same patties pan-fry with less oil for a drier crust. Shallow-fry them in groundnut oil, which stands up to the heat without smoking early. Use the thin poha the guide describes, and find more snacks from the flakes in the poha recipes roundup; the poha hub covers the grades in depth.
Ingredient List
Serving Size:
1x
2x
3x
Tikki mix
- Thin poha — 50 g
- Potatoes, boiled and mashed — 2 medium
- Onion, finely chopped — 1 small
- Green chilli, finely chopped — 1 piece
- Ginger, grated — 1 tsp
- Carrot, grated — 1 small
- Fresh coriander leaves, chopped — 2 tbsp
- Turmeric Powder — 1/2 tsp
- Salt — 1 tsp
For frying
- Groundnut oil, for shallow frying — 3 tbsp
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Serving Suggestions
Serve hot with green chutney, tamarind chutney or tomato ketchup, and a cup of chai on the side; two tikkis in a bun with onion and chutney make a quick burger. More snack ideas from these flakes are in the poha recipes roundup.
Tips for Cooking Poha tikki (cutlet)
Squeeze the rinsed poha thoroughly; extra water makes the patties heavy and they can break in the oil. Chill the shaped tikkis for ten minutes so they hold together. Fry on medium, turning once, because high heat burns the crust before the potato heats through. Serve straight from the pan, while the crust is still crisp.
Chef’s Note
Two tikkis come to about 144 kcal with 0.9 g protein, 9.6 g carbs, 11.4 g fat and 0.4 g fibre, counting the thin poha and all the frying oil. The potato, the main body of the tikki, is not counted in those figures, so the real tikki carries more.
Per serving (approx.): 144 kcal, protein 0.9 g, carbs 9.6 g, fat 11 g, fibre 0.4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 20, 2026
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