Crispy Veg Poha Croquettes: Indian-Spiced Potato and Rice Fritters
40 minutes
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About Crispy Veg Poha Croquettes: Indian-Spiced Potato and Rice Fritters
These crispy Veg Poha Croquettes are a delightful fusion of Indian and Spanish flavors! A twist on the classic potato croquette, this recipe incorporates fluffy poha (flattened rice) for a light and satisfying bite. Imagine perfectly golden-brown fritters, bursting with the aromatic spices of cumin, coriander, and turmeric, alongside the crunch of roasted peanuts.These delicious croquettes are incredibly versatile. Enjoy them as a hearty breakfast, a flavorful brunch option, or a delightful anytime snack. The vibrant mix of carrots and green bell peppers adds a beautiful pop of color and freshness to each bite. Customize the vegetables to your liking for a truly personalized culinary experience.This recipe is perfect for those looking for a unique and flavorful vegetarian dish that’s easy to make and sure to impress. Get ready to experience a delightful fusion of textures and tastes that will leave you wanting more!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Croquette Filling
- 1 cup Rice flattened rice, washed and thoroughly drained
- 2 medium Potato boiled until tender
- 1/2 cup Carrot finely grated
- 1/2 cup Bell Peppers finely chopped, green, seeds removed
- 1 medium Onion finely chopped
- 2 Chili Pepper finely chopped, green
- 1/2 tsp Mustard Seed rai
- 1/2 tsp Cumin Seed
- 4 leaves Curry Leaf
- 1 tbsp Oil for sautéing
- 1/2 tsp Turmeric haldi
- 1/4 tsp Asafoetida hing
- 1/2 tsp Coriander dhania
- 1/4 tsp Cumin jeera
- 1 tsp Sugar
- 1 tbsp Peanut crushed, roasted
- 1 tbsp Lemon Juice
- 1.5 tsp Salt or to taste
- 1 tbsp Coriander dhania, finely chopped
For Coating
- 2 tbsp All-Purpose Flour
- 1 tbsp Rice Flour
- 1/2 tsp Salt or to taste
- Water Water as needed for a thick batter
- 1 cup Vermicelli crushed, dry
For Serving
- Tomato Ketchup or your favorite dipping sauce
- Oil Oil for deep frying
Instructions
Prepare the Croquette Filling
- Heat oil in a pan. Add mustard seeds and cumin seeds; let them splutter.
- Add curry leaves and chopped onions; cook until translucent.
- Add chopped green chilies and sauté for a few seconds.
- Add asafoetida, turmeric powder, coriander powder, cumin powder, and sugar. Mix well until sugar dissolves.
- Add the grated carrots and chopped bell pepper; stir for 1 minute.
- Add salt, boiled potatoes, and the mixture of spices. Mix well to combine.
- Add the drained poha (flattened rice) and gently mix.
- Stir in the crushed peanuts, lemon juice, and chopped coriander. Mix well.
- Remove from heat and let the mixture cool slightly. Mash the mixture using a potato masher until it’s mostly smooth but still slightly textured.
Shape and Coat the Croquettes
- Divide the mixture into equal portions. Shape each portion into a 3-3.5-inch long croquette.
- In a bowl, whisk together all-purpose flour, rice flour, and salt. Gradually add water to create a thick, smooth batter.
- Spread the crushed vermicelli on a plate.
- Dip each croquette into the batter, ensuring it’s fully coated.
- Roll the battered croquette in the crushed vermicelli until completely coated.
Fry and Serve
- Heat oil in a kadai (wok) or deep fryer to 350°F (175°C).
- Carefully place the croquettes in the hot oil, ensuring not to overcrowd the pan.
- Fry over medium-low heat until golden brown and crispy on all sides.
- Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with tomato ketchup or your favorite dipping sauce.
Recipe Notes
Expert Tips for Perfect Veg Poha Croquettes
- For extra crispy croquettes, allow the shaped croquettes to rest in the refrigerator for at least 30 minutes before frying. This helps them firm up.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in oily, not crispy, croquettes. Fry in batches if necessary.
- Adjust the spices according to your preference. If you like it spicier, add more green chilies or a pinch of red chili powder.
- Feel free to experiment with other vegetables. Peas, corn, or finely diced potatoes would be great additions.
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Recipe Nutrition
Calories: 97kcalCarbohydrates: 15gProtein: 2gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 950mgFiber: 1gSugar: 2g
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4 Comments
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Such a tempting dish! Thank you.
Looks incredible! Thanks for the details.
This is so tempting! Can’t wait to cook it.
Absolutely wonderful! Can’t wait to make it.