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Poha Croquettes

Revathi Palani
Poha Croquettes are Indian Style deep fried balls made with flattened rice, cheese and potato. Perfect to serve as an appetizer or a evening snack.
4.50 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine Indian
Servings 10

Ingredients
  

  • Poha - 1 Cup
  • Potato - 1 Large (preferably Russet potato)
  • Grated Parmesan cheese - ½ cup
  • Italian seasoning - 1 Tbsp (Mix of dry herbs like oregano, marjoram, etc.)
  • Salt / Garlic salt - 1 tsp (Adjust as needed)
  • Fresh ground black pepper - 2 tsp
  • Nutmeg powder - ¼ tsp (Optional)
  • Mozzarella cheese - 1 ½ stick
  • All purpose flour - ¼ cup
  • Panko / Regular bread crumbs - For coating
  • Oil - For frying

Instructions
 

  • First wash and cut the potato into half and cook until tender. Then peel the skin, mash nicely and keep aside. I got about 2 cups of mashed potato.

    croquettes croquettes

    croquettes croquettes
  • Now wash the poha and soak in warm water for about 10 minutes. Then squeeze out the extra water and keep aside. I got about 2 cups of poha after squeezing out the water.

    croquettes croquettes

    croquettes croquettes
  • In a mixing bowl add the poha, mashed potato, grated parmesan cheese, italian seasoning, salt, fresh ground black pepper, nutmeg powder and mix them thoroughly to get all the spices well combined.

    croquettes croquettes
  • Cut the mozzarella cheese into small cubes and keep aside. In a wide bowl, mix the flour with water to get a flour paste and keep aside. Then in a plate, spread the bread crumbs and keep aside.

    croquettes croquettes
  • Now make a ball out of the prepared potato-poha mix, make a dent in the middle of the ball and place the cut single mozzarella cheese cube in it. Take some more prepared mixture and cover the dent. Roll it in-between your palms to form a ball. Repeat the same process with the remaining mixture.

    croquettes croquettes

    croquettes croquettes
  • Now heat a pan with oil for frying. First, dip the prepared croquettes in the flour paste and then roll it on the bread crumbs until evenly coated. Fry in oil until brown on all sides by turning them often. Drain the excess oil on a paper napkin.

    croquettes croquettes

    croquettes croquettes

    croquettes croquettes
  • Enjoy hot with ketchup.
    poha croquettes

Notes | FAQ

- I used garlic salt instead of regular salt, to have a garlicky flavor. You can even use garlic powder or onion powder along with regular salt.
- Panko bread crumbs will give a extra crispiness to the croquettes.
- Do fry the croquettes in batches to maintain the oil temperature. You can either deep fry or shallow fry the croquettes.
- Quantity of croquettes varies according to the size you prepare.
- You can use fresh herbs instead of dry herbs. You can also experiment with other flavors you may like.