Crispy Semiya Veg Cutlets | Semiya Cutlets | Vegetable Cutlets

Snacks | vegetarian

  • Prep Time 10 Mins
  • Cook Time 25 Mins
  • Servings 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.