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Photo of Veg Poha Croquettes by Sujata Hande-Parab at BetterButter

Veg Poha Croquettes

Sujata Hande-Parab
20 minutes
Prep Time
15 minutes
Cook Time
5 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Fusion
  • Steaming
  • Microwaving
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 5

  1. Poha or flattened rice - 1 1/2 cup (washed and drained completely.)
  2. Boiled Potatoes(Grated) – 2 medium size.
  3. carrot – ¼ cup (finely dice and microwave for 2-3 minutes)
  4. Green capsicum – ¼ cup or 1 small (seeds removed, finely chopped)
  5. Mustard Seeds - 1/2 tsp
  6. cumin seeds - 1/2 tsp
  7. Curry Leaves - 4-5 (Optional)
  8. onion medium - 1 finely chopped
  9. Coarsely ground Green Chillies - 2
  10. coriander leaves - 1 1/2 tbsp. Finely chopped
  11. turmeric powder - 1/2 tsp
  12. asafoetida – ¼ tsp
  13. coriander powder – 1/2 tsp
  14. cumin powder – ¼ tsp
  15. Red chilli powder – ½ tsp
  16. sugar – 1tsp
  17. oil - 1 tbsp + 2 cups for frying
  18. Roasted crushed peanuts - 1 1/2 tbsp
  19. lemon Juice –1 tsp
  20. salt to taste
  21. For the batter- flour – 2-3 tbsp
  22. Rice flour – 1 tbsp
  23. salt to taste
  24. water – as required for preparing slurry
  25. For the coating - Crushed Dry Vermicelli – 1cup
  26. For serving - tomato Ketchup or Any dip


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

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Milli Garg
Milli Garg   Jan-11-2018

Perfect tea time snack to serve your guests.

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