Parched Rice Croquettes
Poha with a twist -- Now have stuffed spiced poha croquettes made of cumin seeds, dried mango powder and grated coconut instead of the same ol' Poha.
Chef Gautam Mehrishi's Parched Rice Croquettes recipe
Serves

- 2

Cooking Time

-08-10 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 2 cups soaked parched rice
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp dry mango powder
  • 2 tbsp Curd
  • 2 tbsp grated coconut
  • 2 tsp Green chilli paste
  • 2 tsp mint and coriander paste
  • salt to taste
  • oil
  • Parched rice
  • Fried parched rice
  • Grated coconut

HOW TO PREPARE PARCHED RICE CROQUETTES

  1. 1

    Take soaked parched rice in a bowl.
  2. 2

    Mix it with mustard seeds a little salt, cumin seeds, dried mango powder and curd.
  3. 3

    In another bowl, take some grated coconut, green chilli paste, and a paste of mint and coriander.
  4. 4

    Mix it with a little salt.
  5. 5

    Make either flat round shapes or balls out of the parched rice mixture.
  6. 6

    Make several of these and fill them with the coconut mixture and coat them all with parched rice.
  7. 7

    At the same time, heat oil in a pan and fry these in the oil.
  8. 8

    When they turn golden brown colour take them out and drain the excess oil.
  9. 9

    Transfer them to a serving dish and serve with a mix of fried parched rice and grated coconut.
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Gautam Mehrishi

Chef

Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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