Baked Millet Croquettes

Makes 25 croquettes


  • 1 tablespoon ghee
  • 1 cup millet
  • 3 cups water
  • ½ teaspoon salt
  • 2 teaspoons Maharishi Ayurveda Vata Churna
  • 1 pound fresh spinach
  • ⅓ cup whole wheat flour
  • ⅓ 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 mixture has cooled, form golf-ball-sized croquettes. Place them on an oiled cookie sheet and bake for 20 minutes.