Poha Potatoes Cheese Croquettes are a great party starter and can be eaten as snack at any time of the day along with mayonnaise or ketchup. Filled with cheese, mayonnaise, herbs and spices it will just melt in the mouth. They can be prepared in advance and refrigerated to use it when required. You can store it easily store for a day or two in fridge or 7-8 days in freezer section.
Click the PLAY BUTTON below to view the video recipe of Poha Croquettes:
INGREDIENTS:
½ cup poha (flattened rice)
1 cup boiled & grated potatoes
½ tsp red chilli flakes
½ tsp oregano or mixed herbs
2 tbsp all purpose flour
¼ tsp black pepper powder
1-2 tsp mayonnaise
12-13 small mozzarella cheese cubes
5-6 white bread slices (churn into mixer grinder to make fresh bread crumbs)
Water ½ - ¾ cup + for soaking poha
Salt to taste
Oil for deep frying
SERVES: 12-13 medium size Poha Croquettes
PREPARATION TIME: 20 min
COOKING TIME: 15 min
TOTAL TIME: 35 min
* 1 CUP = 240 ML
METHOD:
1. Soak poha (flattened rice) in ample water for 1 min.
2. After 1 min, strain the water & leave poha in strainer.
3. In a separate bowl, take boiled & grated potatoes, salt to taste, red chilli flakes, oregano and soaked & strained poha.
4. Mix well & mash potatoes & poha. Outside layer mixture is ready.
5. Grease hands & take lemon size ball mixture & flatten it out slightly.
6. In the centre add about ⅛ tsp mayonnaise & small cube of mozzarella cheese.
7. Pull the edges & make it into a ball again.
8. For making slurry to dip balls, take all purpose flour & add ½ -¾ cup water to make thin slurry
9. Add salt to taste & black pepper powder & mix well.
10. Dip poha croquettes in maida slurry & then roll balls into fresh bread crumbs.
11. To make outer layer more crispy, repeat the process of dipping balls in slurry & coating with bread crumbs.
12. Put these poha croquettes in freezer for 10 mins.
13. Heat oil for frying poha croquettes & reduce the flame to low.
14. Now we will add other croquettes in batches.
15. Keep flame low to medium so that cheese melts inside.
16. Once poha croquettes turn golden brown in color, remove on paper napkin.
17. Fry remaining poha croquettes in the same way.
18. Easy party starter - poha croquettes is ready! Serve with mayonnaise or ketchup!
TIPS:
1. If you want you can give these croquettes oblong shape.
2. For making slurry to dip balls, you can use cornflour instead of all purpose flour.
3. To make fresh bread crumbs, grind 5-6 white bread slices in the mixer grinder.
4. Dipping & coating croquettes second time is optional but it makes the croquettes crunchy outside & melt in mouth inside.
5. You can store these croquettes in fridge & in air tight container for 1-2 days & in freezer, these croquettes can be stored for 7-8 days.
6. First fry only one croquette, if it does not break add other croquettes. If it breaks, roll other croquettes again in bread crumbs, freeze for 30 mins & then fry.
CHECKOUT OUR OTHER RECIPES:
Click the "Print" Button on the top of this Page to "Save" this recipe
0 comments:
Post a Comment