Veg Poha Croquettes

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
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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