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Baked Millet Croquettes

Baked Millet Croquettes


Makes 25 croquettes 


  • 1 tablespoon of ghee 
  • 1 cup of millet 
  • 3 cups of water 
  • ½ teaspoon of salt 
  • 2 teaspoons of Organic Vata Churna 
  • 1 pound of fresh spinach 
  • ⅓ cup of whole wheat flour 
  • ⅓ cup of chopped walnuts 


  1. Heat ghee in a saucepan and sauté Organic Vata Churna for 30 seconds. Add millet and roast for 3 minutes. Add water and salt, bring to a boil, reduce heat to medium and cook for 30 minutes until liquid is absorbed. 
  2. Steam spinach until it wilts — about 10 minutes. Remove from heat, drain and finely chop. 
  3. Preheat oven to 375° F. When millet is ready, stir in spinach and remaining ingredients. When the mixture has cooled, form golf-ball-sized croquettes. Place them on an oiled cookie sheet and bake for 20 minutes. 


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