Ingredients:

• 1 cup – leftover upma
• 1 cup – mixed vegetables (capsicum, carrot, peas, onions, cabbage, etc.), chopped fine
• 1 cup – mashed Potatoes
• 5 Green chillies
• 5 Cloves of Garlic
• 1inch piece Ginger (chopped)
• 2 sprigs Mint leaves
• salt to taste
• 2 tbsp – dry semolina
• 1 tsp – Corn flour
• oil to deep fry

Method:

1. Crush ginger, garlic, chillies, and mint together in a small mixie.
2. Mix together all the ingredients, except corn flour and semolina.
3. Shape into 3-inch long cylindrical croquettes or cutlets.
4. Refrigerate for an hour, if soft.
5. Blend semolina and corn flour in the dry mixie till fine.
6. Just before frying, wet each croquette by placing between wet palms.
7. Roll in powdered mixture.
8. Deep fry in hot oil, till crisp and golden all over.
9. Serve hot with tomato ketchup, sweet chutney or jam.

Recipe courtesy of Sify Bawarchi