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Cutlets are one of the easiest ways to sneak vegetables into a child’s diet, and these poha cutlets are a healthy version that uses very little oil. Poha (flattened rice) is light and easy to digest, while potatoes and vegetables add bulk, fibre, and vitamins.
The filling includes colorful veggies like carrots, peas, and beans, which provide vitamin A, C, iron, and fibre—nutrients essential for boosting immunity and supporting healthy growth. Since they are lightly pan-fried, the cutlets remain crisp on the outside while staying soft inside, making them easy for children to eat.
For kids who are fussy about vegetables, these cutlets hide them inside a fun snack form that they will enjoy. They can be served with tomato ketchup, green chutney, or even plain curd. They are also great for school tiffin since they stay soft and tasty even after a few hours.
Wash poha in a strainer under running water. Soak for 2–3 minutes until soft, then drain completely.
In a mixing bowl, combine soaked poha, mashed potato, carrot, peas, beans, onion, ginger, green chilli, cumin powder, salt, and coriander leaves. Mix well into a dough-like mixture.
Divide into equal portions and shape into small round or oval cutlets.
Heat a non-stick pan, brush with oil, and shallow fry the cutlets on medium heat until golden brown on both sides.
Serve hot with ketchup, chutney, or curd.
Yes, you can refrigerate the mixture for up to 6 hours. Shape and cook just before serving.
Yes, you can replace potatoes with sweet potatoes for a healthier version.
Yes, just make them smaller and avoid green chilli and onions for younger children.
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