Veg Poha Croquettes
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Croquette is 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 is fusion recipe, prepared using Poha or flattened rice and lots of vegetables. Vegetables of your choice can be used. Very good option for morning breakfast.
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Ingredients
- Poha or flattened Rice - 1 1/2 cup washed and drained completely.
- Boiled Potatoes – 2 medium size.
- grated 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
- Onion medium - 1 finely chopped
- Coarsely ground Green Chillies - 2
- Finely chopped Coriander leaves - 1 1/2 tbsp.
- Turmeric powder - 1/2 tsp
- Asafoetida – ¼ tsp
- Coriander powder – 1/2 tsp
- Cumin powder – ¼ tsp
- Sugar – 1tsp
- Oil - 1 tbsp + 2 cups for frying
- Roasted crushed Peanuts - 1 1/2 tbsp
- Lemon Juice –1 tsp
- Salt
- For the batter- Flour – 2-3 tbsp
- Rice Flour – 1 tbsp
- Salt a pinch
- Water – as required for preparing slurry
- For the coating - Crushed Dry Vermicelli – 1cup
- Other ingredients – for serving - Tomato Ketchup or Any dip
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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 coarsely ground 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 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 on a plate.
- 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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