Crispy Semiya Veg Cutlets | Semiya Cutlets | Vegetable Cutlets

The Veg Cutlets are made with the mixture of boiled potato, grated vegetables and flattened rice (Poha), The mixture is coated with Semiya and fried to a golden colour. These are so irresistible that one can never stop at one or two.

The Semiya Cutlets are crisp on the outside and soft inside and wonderful to taste. They can be very good party starters; or else they can be made and stored in the fridge to be used anytime as evening tea-time snack.

In recent times this snack has made an entry into the Wedding special Menu, thanks to our caterers. This is also now available in Sweetmeat shops. I have made a little alteration in the recipe used by the caterers at weddings, or the Cutlets made in Sweetmeat shops. I have changed it to an easy-to-make recipe that can be tried at home.

You May also like this recipe Paneer Popcorn Recipe

If you fancy the type of cutlet sold in the Sweetmeat shops, look at the tips given below.

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• The shape of the cutlet depends on your choice. I have made bullet -shaped Cutlets. You can make the Cutlets into heart shapes, oval shapes, or even squares.

Cutlets Mixture:

• I soaked the flattened rice (Poja) and mixed grated boiled potato and a few vegetables. You can substitute the Poha with more potato and also some grated or finely diced Paneer.


• It is good to use thin Semiya for coating for these Cutlets, The perfect choice would be the fine Semiya used in Muslim homes to make Sheer Khurma. Do not roast the Semiya though.

• If you cannot get those fine semiya, you may use the ordinary Semiya. Take care that you choose the un-roasted variety.

• Break the Semiya into ¼ “pieces. If the pieces are smaller than that, the taste will be lost as it cannot be felt clearly in the mouth.

Method of Frying:

• After the bullets are shaped and slipped into the hot oil, leave them for a few minutes in the Kadai on medium flame, without moving them. The Semiya coating will stick to the Cutlets nicely in this way.

• Let the Cutlets fry on medium flame until they change colour. Then raise the flame to high and fry till golden colored and crisp.

Another way to make and keep the cutlets:

• Shape the cutlets into a desired shape and store them in a Zip-lock bag or in an air tight tin, and keep away in the Freezer. The Cutlets will stay fresh for at least 15 days. Take out when needed and fry in oil without thawing them.


• Remember that these Cutlets are best if eaten hot.

Crispy Semiya Veg Cutlets | Semiya Cutlets | Vegetable Cutlets - Recipe Video

Crispy Semiya Veg Cutlets | Semiya Cutlets | Vegetable Cutlets

Snacks | vegetarian
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Total Time 35 mins
  • Serves 5


  • For the Cutlets
  • 1 Cup Thick Poha
  • 2 Boiled Potato (Medium Sized)
  • 1 tbsp Green Chilli (Finely chopped)
  • 2 tbsp Onion (Finely chopped)
  • 3 tbsp Frozen Corn
  • 3 tbsp Carrot (Finely grated)
  • 2 tbsp Capsicum (Chopped)
  • 1/4 tbsp Chaat Masala
  • 1/2 tbsp Pepper powder
  • Salt (as per taste)
  • 1/2 tbsp Red Chilli Powder
  • 2 tbsp Coriander Leaves (Kothmir)
  • 1 tbsp Lemon Juice
  • Oil (For Frying)
  • For Coating:
  • 1/4 Cup Maida
  • 1/3 Cup Water
  • 1/2 Cup Besan
  • 150 gm Fine Semiya


  1. Put the Poha through a sieve, soak it in a little water, and leave it aside for 15 minutes. Rub the softened Poha well between fingers.
  2. Grate softly boiled potato and mix with Poha.
  3. Mix all the other ingredients reserved for Cutlets, squeezing out any moisture.
  4. Make a running mixture of Maida with a little water. Keep aside. Mix a little salt in the Besan and keep aside. Crush the Semiya into small pieces and keep aside.
  5. Shape the Poha mixture into Cutlets of any shape to your liking.
  6. Dip the Cutlet into the Maida mixture, and then roll them into the Besan. At this point roll the cutlet in the crushed Semiya. Press the Semiya down onto the Cutlet to make coating stick well.
  7. Heat the oil. When oil is very hot, reduce the flame and put in the Cutlets. Let the Cutlets be on medium flame, without stirring them for 2 minutes. When the Cutlets start changing colour, raise the flame, and fry well moving them around carefully in the Kadai.
  8. These Cutlets taste wonderful when eaten hot with Pudina Chutney or Tomato sauce.

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