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

- 2

Cooking Time

-08-10 Min


- Medium

Preparation Time

- 10 Min


  • 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


  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 Gautam Mehrishi loves a fragrant pot of desi ghee, biking through the Himalayas and adding a twist to Indian food, 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! He’s a familiar face on television, including LF where he hosts multiple shows.

Other Shows by host:
100% Veg | Chef on Wheels |
Recipes by chef:

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