Air fryer recipe · Breakfast
Baked Poha Cakes
Flattened rice mixed with vegetables and shaped into small cakes.
- 18 minTotal time
- 175°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 145kcal
- 3.3 gprotein
- 30.9 gcarbs
- 0.8 gfat
- 1.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- poha1.5 cups
- potato1/2 cup, boiled and mashed
- grated carrot1/4 cup
- coriander leaves2 tbsp, chopped
- curd1/4 cup
- saltto taste
Method
Soak the poha
Rinse the poha under water for a few seconds until it softens, then drain it fully and set aside for 5 minutes. Draining well is key, as wet poha makes a sticky mix that will not hold a firm cake shape.
Mix the ingredients
In a bowl, combine the soaked poha, mashed potato, grated carrot, coriander leaves, curd and salt into a soft dough. The mashed potato binds everything so the cakes hold together and do not crumble when flipped.
Shape the cakes
Divide the mixture into six equal portions and flatten each into a round cake about half an inch thick. Equal, flat cakes cook through evenly, while thick or uneven ones stay raw in the centre.
Air fry until golden
Place the cakes in the basket, spaced apart, and air fry at 175°C for 15 min, flipping once halfway, until both sides are golden and firm to the touch. The flip gives an even crust on both faces.
