Poha Croquettes

Serves 2-3

Preparation time 20 Minutes

Cooking time 50 Minutes


Ghee - 1 tbsp

Cumin Seeds - 1 tsp

Chopped Ginger - 1 knot

Green Chilli - 1

Chopped onion - 1

Beetroot - 1

Chopped carrot - 1

Chopped capsicum - 1/2


Hing - 1/2 tsp

Red chilli powder - 1/2 tsp

Soaked poha - 1.5 cup

Boiled potato - 2


Mozzarella cheese - 1/2 cup

Sooji rawa

Poppy seeds

A simple croquette/cutlet recipe that again retains the age-old concept of Indian cutlets but gives it a slight twist by using flatten rice that renders a spongy and chewy texture.


1. In a fry pan melt the ghee, add in the cumin seeds, chopped ginger, chilli and saute.

2. Add in the chopped onion, beetroot, carrot, capsicum along with the hing.

3. Season the mixture with salt, pepper and red chilli powder and toss.

4. Add in the grated boiled potatoes along with the poha and chopped coriander and mix.

5. Take it off the heat and add in the grated cheese.

6. In a separate plate, make a mixture of sooji and poppy seeds.

7. Make croquettes of the vegetable mixture, coat it in the seeds and shallow fry.

8. Serve with a choice of dip.

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