Name: Veg Poha Croquettes recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: Poha or flattened Rice - 1 1/2 cup (washed and drained completely.); Boiled Potatoes(Grated) – 2 medium size.; Carrot – ¼ cup (finely dice and microwave for 2-3 minutes); Green capsicum – ¼ cup or 1 small (seeds removed, finely chopped); Mustard Seeds - 1/2 tsp; Cumin seeds - 1/2 tsp; Curry Leaves - 4-5 (Optional); Onion medium - 1 finely chopped; Coarsely ground Green Chillies - 2; Coriander leaves - 1 1/2 tbsp. Finely chopped; Turmeric powder - 1/2 tsp; Asafoetida – ¼ tsp; Coriander powder – 1/2 tsp; Cumin powder – ¼ tsp; Red chilli powder – ½ tsp; Sugar – 1tsp; Oil - 1 tbsp + 2 cups for frying; Roasted crushed Peanuts - 1 1/2 tbsp; Lemon Juice –1 tsp; Salt to taste; For the batter- Flour – 2-3 tbsp; Rice Flour – 1 tbsp; Salt to taste; Water – as required for preparing slurry; For the coating - Crushed Dry Vermicelli – 1cup; For serving - Tomato Ketchup or Any dip

ABOUT Veg Poha Croquettes RECIPE

It’s a traditional Spanish dish prepared with potatoes, variety of vegetables, minced chicken, eggs etc. coated or covered with breadcrumbs, deep fried and been served hot. It is also called as Aloo tikki, Alu chop, cutlet or non-veg kababs prepared with minced chicken or mutton. This recipe is prepared using Poha or flattened rice and lots of vegetables. Vegetables of your choice can be used. Very good option for morning breakfast.

Ingredients Serving: 5

Poha or flattened Rice - 1 1/2 cup (washed and drained completely.)
Boiled Potatoes(Grated) – 2 medium size.
Carrot – ¼ cup (finely dice and microwave for 2-3 minutes)
Green capsicum – ¼ cup or 1 small (seeds removed, finely chopped)
Mustard Seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - 4-5 (Optional)
Onion medium - 1 finely chopped
Coarsely ground Green Chillies - 2
Coriander leaves - 1 1/2 tbsp. Finely chopped
Turmeric powder - 1/2 tsp
Asafoetida – ¼ tsp
Coriander powder – 1/2 tsp
Cumin powder – ¼ tsp
Red chilli powder – ½ tsp
Sugar – 1tsp
Oil - 1 tbsp + 2 cups for frying
Roasted crushed Peanuts - 1 1/2 tbsp
Lemon Juice –1 tsp
Salt to taste
For the batter- Flour – 2-3 tbsp
Rice Flour – 1 tbsp
Salt to taste
Water – as required for preparing slurry
For the coating - Crushed Dry Vermicelli – 1cup
For serving - Tomato Ketchup or Any dip

Instructions

In a wok or nonstick pan heat oil. Add mustard and cumin seeds. Let it splutter.
Add curry leaves and chopped onion. Cook till translucent.
Add roughly chopped green chillies. Stir for few seconds.
Add asafoetida, turmeric, coriander powder, cumin powder and sugar. Mix well till sugar dissolves.
Add Green capsicum. Stir it for 1 minute.
Add salt and boiled potatoes, carrots. Mix well till all masalas incorporates well with vegetables.
Add washed and completely drained poha or flattened rice. Mix it.
Add roasted crushed peanuts, lemon juice, finely chopped coriander. Mix.
Switch off the flame. Let it cool. Using masher mash the mixture.
Divide the mixture equally, stuff grated processed cheese in the center and shape into 3- 3 ½ inch long croquettes.
Make thick batter or slurry of Flour or Maida, rice flour and salt adding little water at a time
Spread crushed vermicelli in a plate.
Divide the mixture equally, stuff grated processed cheese in the center and shape into 3- 3 ½ inch long croquettes.
Dip them in prepared batter and Roll in crushed dry vermicelli.
Heat oil in a kadai or wok, Fry prepared croquettes on medium low flame until crispy and golden brown.
Drain on paper towels. Serve hot with any dip or tomato ketchup.

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