Millet Croquettes Recipe

Millet croquettes - crunchy crusted, basil and kale flecked for the flight to Delhi, along with a snapshot of how I packed.

Millet Croquettes

I thought a lot about how I might pack for India. A lot. I'm excited about the adventure, and in the days before pulling my suitcase out of the closet I found myself deep inside my own head considering which cameras to bring, which dresses (just 2, maybe 3!), and what food to bring for the flight - SFO to Frankfurt to Delhi. That, my friends, is the one part of the trip I wasn't looking forward to - it's twelve hours to Frankfurt, another seven to Delhi. Here's a peek at how my packing came together. On the food-for-the-flight front, I've been playing around with a few ideas. No question, these dumplings made the cut, and I ended up packing these millet croquettes for snacking as well - crunchy crusted, basil and kale flecked, I think they'll hold up nicely.

Millet Croquette Recipe

One carry-on, one purse - that was the goal. My camera and film take up a chunk of space in my suitcase, and beyond that it's all about cramming things into little pockets and corners. In this shot (clockwise from top-left): lunch canister (new! I stack in layers between sheets of parchment), Love Travel Guides, Kindle (with this & this on it), sunglasses, notebook/phone, my Land camera, business cards.

Millet Croquette Recipe
Here's a glimpse of how it's coming together into my suitcase. I have room for a few more packs of film, and a pair of ballet flats. But everything else is in there - adapters and camera gear on the left, dresses (top right), toiletries (bottom right), camera and guide book (bottom left).

Millet Croquette Recipe

A few other travel favorites tucked away - pure shea butter, lip gloss, packets of nut butter, YSL Flash Touch (I think Jen Altman turned me onto this gem), Aesop Flight Therapy, I put this in a Go Tube to use for hands/legs, brass cuff from Cisthene, a comb I bought in Rome when I was 23, Love travel shampoo and conditioner.

Millet Croquette RecipeMillet Croquette RecipeMillet Croquette Recipe

This is my first trip to India, and it's a relatively quick one, but I already have a good number of pics to share when I get back. More soon! -h

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Millet Croquettes

A couple notes - the semolina flour I use here is a very fine grind which contributes to the creamy interior texture of these croquette (which works nicely in contract to the crunch exterior). ALso, feel free to go with a smaller baking dish to set the semolina, it'll result in taller croquettes.

1 cup / 240 ml milk
3 tablespoons clarified butter or olive oil
1 small shallot, minced
1 1/2 teaspoons fine grain sea salt
3/4 cup / 5 oz / 145 g semolina flour
1 1/2 cup / 2 oz finely chopped kale (remove stems first)
1/3 cup / 20 g grated Gruyere cheese
1 1/3 cups / 150 g cooked millet*
30 basil leaves, chopped
3 large eggs
2 cups / 140 g whole wheat panko (or dried bread crumbs)

In a large saucepan, combine the milk, 1 cup / 240 ml water, 1 tablespoon of the butter, shallot, and sea salt. Bring just to a simmer, remove from heat, and use a whisk to stir in semolina flour. Stir until combined, add the kale, return to medium heat and stir until the semolina really thickens up 5-10 minutes, your whisk should be able to stand up in it. Remove from heat and stir in the gruyere and millet. Taste and adjust the seasoning with more salt if needed. Allow this mixture to cool for at least 10 minutes, stirring every few minutes to release heat.

In the meantime butter a 9 x 13-inch, or equivalent, baking dish and line with parchment paper.

When the semolina has cooled, so that it is warm but not hot to the touch, stir in the basil, beat one of the eggs in a small bowl, and mix that in as well. Turn into the prepared pan spreading it evenly across with a spoon or spatula. Cover with a clean cloth or loose plastic wrap and refrigerate for at least three hours. You can keep the semolina at this stage for a few days, cooking off croquettes as needed, or making them all at once.

To make the croquettes: Line a baking sheet with parchment. Cut the cold semolina into squares - I think 2x2-inches is a nice size. Beat the two remaining eggs and place them in a shallow wide bowl. In another shallow bowl, do the same with the panko or breadcrumbs. Gently dip each square into the egg, turning to coat, then coat the cakes in the panko/breadcrumbs. Transfer to the parchment-lined baking sheet. Repeat with as many pieces as you intend to cook.

Add the remaining 2 tablespoons of clarified butter to a large skillet over medium-high heat. Arrange a few croquettes and cook, preferably covered, until the bottoms are deeply golden, 5 minutes or so, flip and repeat for the other side. These are great served warm or hot.

Makes about 2 dozen croquettes.

*To cook millet: Combine 1/2 cup / 100 g millet with a few generous pinches of salt and 1 cup / 240 ml water in a small saucepan. Bring to a simmer, cover and cook for 15-20 minutes or until water is absorbed and the grains are cooked through. Remove from heat, fluff with a fork, and cover until ready to use (or serve).

Prep time: 180 minutes - Cook time: 20 minutes

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Do you think quinoa flakes or instant quinoa could be used in place of the semolina?

HS: I’m not sure Margaret – you might need to make some other adjustments, for example the amount of liquid – but let me know if you give it a try.


Hi Heidi! What a karma! We have a small little organic art cafe in Delhi, serving only whole grains, forgotten foods and no processed foods. Your cooking has been a BIG inspiration! Would love if you could drop by, but even better if we could meet up! The restaurant is called tattva- call us on 8860244640, or email us at [email protected].
Thanks much! 🙂

HS: I’m so sorry I missed your cafe Neelambari – hopefully there will be another opportunity soon!


My favorite thing about this whole post is the comb 🙂 I love seemingly mundane treasures, from all corners of the world (including places like your grandmothers closet..or Rome) that you manage to hold on to, but better yet that you continuously use. Safe travels.


Gorgeous! This sounds like just the right snack to make in anticipation of next week’s wicked weather (and likely outages).
I love the inclusion of basil. Thanks, as always, Heidi!


Hope you have a super time in India. I too am amazed at how neatly you pack! Looking forward to trying the wonderful recipe. If you get to Perth Aust. anytime let me know.


Hope you are having a wonderful time in India, Heidi. I can only imagine all you’ll share with us when you’re back. I can’t wait!
By the way, your journal is beautiful! I love your style.
And great, great recipe. A totally delicious, healthy way to satisfy my crunchy cravings.


yummy food and DEEPLY impressive packing 🙂

iva peele

I made this recipe, as well as the fennel mushroom recipe, and they are both in heavy rotation at my house. I highly recommend these croquettes. They’re delicious!


I am eating these right now, and all I can say is that these are FANTASTIC. Yum yum yum. I had honestly never eaten millet before (my loss), so these were a foray into the unknown. My only suggestion would be to add more shallot bits and maybe even some garlic…but then I am perhaps over-enthusiastic about garlic.

Rachel Jean


Rocky Mountain Woman

Love that you utilized kale. Sidenote: as you delve into Indian cooking, there are correlations in African cooking, as there was intense trade in East Africa with the Indian coast in ancient times. Found this out when I discussed chapatis and samosas with a friend from India. Neat!


Can these croquettes be made vegan with egg replacer, soy cheese, almond milk, etc.? Bon Voyage! I know you’ll pick up plenty of their amazing spices! BTW, if you’ve alrady leaft, I don’t mind if someone else answers my question. Enjoy! Thanks.


Yum! This is the most delectable-looking millet recipe I’ve seen anywhere. Hooray for alternative grains! I’ll be trying this.


I think that these croquettes could make the flight(s) almost enjoyable. I always enjoy your posts which is why I have nominated you for the Super Sweet Blogging Award. More info on my site if you are interested.
Safe travels!


When I went to India two years ago, I ended up wearing none of the clothes I had packed and only what I bought at Fab India. The only issue was pants, because I am taller than Indian women.


Heidi, I made these almost as soon as they were posted, as I do with nearly all of your recipes. Uber love this site. Anyhow, I used red rice instead of millet, ’cause that’s what I had, and cottage cheese instead of milk, for the same reason – they were still fantastic! Thanks again for a terrific & easy recipe.


Just got back from India. A few packing suggestions:
1. Take very few clothes, because you can buy what you need there – super inexpensive and way more appropriate for the climate. Take 1 light sweater and a pair of super comfortable easy to remove sandals.
2. Take packable protein, green powder or pills, emergenC and trailmix. Dried fruit and organic chocolate.
3. Take a steri-pen from REI and a wide mouth water bottle so you can sterilize your own water and not add to the mountains of Indian trash.
4. Handi wipes or hand sanitizer is essential.
Other than that, have a great trip – where in India are you going? I went to Norther India as the yoga teacher for a meditation retreat – amazing.
Travel well.

Diana Gould Bonyhadi

Hi! These look so amazing but I also was wondering if you had suggestions for a dairy free version to try?


I love the idea of these but I’m gluten free by necessity. It’s not celiac but it is an intolerance. Is there a gluten free flour or flour mixture that you might recommend as a substitute for the semolina flour? I have a way around the bread crumbs but since I’m new to using gluten free flours, any advice to get me started would be very welcome.


YUM!! These look incredible! I have used quinoa for a crunchy exterior but have never considered millet. I have to try it!
Have an amazing time and safe trip, I can not wait to see the photos.

Christina @ The Beautiful Balance

I am an American living in Delhi for the past 6 years and I follow your blog regularly. I recommend that you go to the restaurant “Gunpowder” in Hauz Khas Village. It’s one of my very favorite places to eat in Delhi, and I believe it is referenced in your “Love Delhi” book. I order all of the Chutneys because they are crazy good. Thank you for all of your wonderful recipes, in fact I am making your Almost Cheese-less pasta casserole right now. You might want to also check out “Indian Accent” restaurant and order anything based on Indian street food. Enjoy your time here!


I love millet, my wife got me onto it about a year ago. Great idea for another use with millet. Have a great trip in India. Be safe and have fun.

Fork and Whisk

Heidi, I’ve been a long time reader but this is my first time commenting on your blog. I couldn’t resist because I want to share a must-do in Udaipur, if you’re visiting that city. There’s a beautiful treehouse here built by a local who is a friend of my father. Here is a short video: If you’re interested in visiting it, let me know and I’d be happy to set it up. Safe and wonderful travels!

Ashni Mohnot

Heidi, enjoy your trip to India. If you have the time, go see the Qutub Minar (so beautifully restored since the time I was a kid & had to go there every year for school trips). Take a deep breath & take the Metro to Chandni Chowk, Red Fort, Jama Masjid (the old walled city). Don’t miss peaceful spots like Humayun’s Tomb which is widely heralded as a template for the Taj, the Bangla Sahib sikh temple, Lodhi’s tomb & the surrounding gardens, Lotus Temple. Delhi can be such a beautiful experience if seen in a balanced way. If not, one comes away with a distaste for the city that has the ability to completely overwhelm.
Now for the real reason I’m commenting your blog: take mosquito repellant, and apply it liberally. This year, there are SCORES of dengue fever & malaria cases being reported. These are not just in the slums, where one might expect stagnant water & rampant mosquito breeding opportunities, but in posh south Delhi neighborhoods. If you take only one thing in this post to heart, let this be it. Cover as much as possible, especially in the evenings… India has amazing cotton clothes that will keep you cool whilst covering adequately (Fab India, Anokhi, Kilol are great, affordable shops in a part of south Delhi called Greater Kailash).

Thanks for the great suggestions VN – I’ve been doing my best to stay covered and slathered (I’m a magnet for mosquitos)….definitely taking it seriously.


What kind of suitcase is that? What brand is it? Does it roll and/or become a backpack too?
Thanks and hope you have a fantastic trip. Really enjoy your site.

HS: Hi Vaughan – it’s a Samsonite Black Label from a few years back. It does roll, expand if needed, but no backpack.

Vaughan Greene

Heidi, I am a big fan. Have been reading your blog and enjoying for some time now. I am a US citizen! (Indian origin) now living in Trivandrum, South India (retired) Excited that you are coming to India. Any chance to come to the south? Will be thrilled if I get a chance to meet you and offer a helping hand. Have fun!

Latha Nair

These look de-lish! I am so envious of your trip to India. I wanted to go when we lived in Asia but the timing was never right (school got in the way). Have a fab trip! 🙂

The Culinary Chase

they look delicious… I had forgotten about millet for a while. Will try them tomorrow. As for the packing, I say ditch the ballet flats- you need sturdy shoes in India, as you constantly walk in crap and crud!


After my trip to Morocco I will never go abroad without antibiotics again. 🙂 Hope you have some too (not to use prophylactically, obviously, but in case of GI distress).
These millet croquettes look fantastic. I am wondering about mustard greens and more of an Indian flavor to go with them….


What a perfect, perfect recipe. The stars aligned around 4:00 pm today when I went to your web site and saw this recipe. A small crew of very hungry biology students are coming down from Alaska after a bland summer of rice, noodles and granola to visit as house guests later tonight and I wanted to serve them a decent brunch in the morning (or afternoon.)
Heidi, I pray you forgive me for taking liberties with this wonderful recipe but I can’t help but think that these croquettes will be the perfect item to top with one (or more) perfectly poached eggs come brunch time.

Ray Russ

I’m in awe- having finally got packing down to a pretty fine art -cabin luggage only even on RTW trips with climate variations from -10C to 40C, some dried biscuits fruit andnuts are all I manage on the first flight – being organised enough to leave home with one of your gorgeous inflight meals is something I an only aspire to at this stage-you have raised the bar for every traveller- maybe I will be lucky enough to be sitting near you one day and you will share?


These sound yummy- but I don’t eat dairy or wheat so I am left to decide if I should try to adapt them or just gazing lovingly at them. The crust is easily made gluten-free, but the cheese- not sure how well Daiya cheese would do in such a situation. Still, I am printing this recipe… just in case.
Thanks as always.

Dawn @ cuter than gluten

I thought I had become a good packer. You put me to shame. Impressive. Especially your travel friendly food.

Mikaela Cowles

One request: if you don’t eat the millet croquettes on the first leg of your journey, will you please take a picture of what they looked like when they arrived with you? And also tell me how for the love of Pete you’re going to the other side of the world with so little STUFF in your bag. (I guess that’s 2 requests.) Have a blast—can’t wait to see the pictures.

HS: They’re long gone Elissa!….And, I have to tell you, I think I could have done better on the packing front. I thought I’d be swimming more, actually didn’t wear the cotton scarf I brought, could have brought one less dress. There is something freeing about not having options. And in a pinch I certainly could have picked up miscellaneous items around the markets, but I didn’t end up doing much of that either…I have gone through a full tube of extra-strength bug repellant though.

Elissa | PoorMansFeast

Can almond or coconut milk be used in this receipt to replace the milk?


You might want to re think the dresses. I was in India for several weeks last year and wore a skirt in Delhi the first day. It was a mistake. No one wears a skirt or dress, even a knee length one, in public spaces, not even foreigners. I did see some young women dining at the hotel in tight jeans, but they wore long sleeve tops. Sorry, I know dresses are much more convenient, but you will want to feel appropriately dressed for the local cultural norms.

Thanks Frances, and agreed. I typically throw a pair of leggings on under my dress.


Hi Heidi – I love all the elements of this recipe. I was wondering if I could replace the semolina with polenta? We are gluten free and it seems, by the description of yoru recipe that it could be the obvious choice? If not, I was going to try chick pea flour. Thanks for the insight into your travel tips!


HI Heidi,
I have never used Millet before and I have a question relating to your millet muffin recipe. It says raw millet, so is that the millet grain, or is it millet flour? Please excuse my ignorance it is a new product to me.

HS: The millet grain – I hope you enjoy them!


Welcome to India! Just made the trip myself and am now in Bodhgaya sampling all kinds of restaurants. Please let me know if you ever want to come to Bhutan, land of professional picnickers and chili fiends. I’m based there and am working with ministry of labor technical training institutes. Maybe you could teach some cooking classes? 🙂

noa jones

Welcome to India Heidi
Every thing you do is magic
Your posts are an inspiration for all the foodies around the globe
You are doing a wonderful service ,,,,,,,,,,, spreading joy and love.
I wish I could greet you at the Delhi airport formally with traditional Indian welcome

Ashish Naithani

I was in India a few years ago, it’s the kind of place that stays with you long after you’ve left. Enjoy every second, it’s an amazing place! Travel safe.


Welcome to india 🙂

shaleen mohan

I’ve been following your blog for ages now, needless to say i love it.
its wonderful to read that you’re headed to my city – Delhi.
is your program choc a bloc or do you have a slot free to catch up with a follower. either ways i’m sure you”ll have an exciting ( and spicy ) trip.


I have found it better to go halfway stay the night then continue. That way on arrival I’m alert and rested so can enjoy my trip rather than spend days recovering.
My favorite route is through Amsterdsm, shortest and most efficient is Tokyo, and for longer trips,Singapore as it’s a great re/entry point clean and safe.
Blessings on your journey. Too bad it’s short as the sense of time in India can let you sloow down and really be there. Enjoy


took the same flight several years ago. India is amazing. Loved the food but was maybe too eager to try everything..even for breakfast. The dolsa’s were so good but did need a bit of pepto bismo. People are so nice.


Impressive post on travel packing. Glad to know that you going to India. Delhi will be so beautiful and don’t forget to visit Taj Mahal, Agra. Have a fantastic trip girl.


heidi– I loved State of Wonder, a great adventure book.Also wonder if you by chance have been reading Julia Wiley’s (FourCryingOutLoud)blog as she is just now returning from a big trip to India and had some amazing photos and things to share. I think you know each other. Can’t wait to see /hear your adventures too!

HS: Yes! Can’t wait to compare notes with her when I get back.

carol t

You are going to the food lover’s paradise – Delhi 🙂 Have fun!


Where did you get that lunch canister?


Good insect repellant! (I almost forgot!) A good friend got dengue fever in Jaipur this time of year. Sitting on her own balcony in C-scheme.


I am happy you are visiting India … My mouth has started watering just thinking of dishes I wanted to suggest you try !!!! Have a wonderful and safe trip.

Deepa Hegde

Your packing is inspiring! I’m off to South Africa in January and I can only hope to be as well organised as you 🙂
I second the question about the Kindle cover!


Not only does this make me want to return to India, but also gives hope to the old millet grain (so good for you, but doesn’t usually get a good rap taste wise). I am going to make these this weekend!! Have fun.

mira goes to market

The simplicity of your packing is positively inspiring. I love reading/seeing what you share about practical “logistics” like this and always find myself wanting more details. – And of course as always the recipe looks fabulous.


You can always come visit us in beautiful Heidelberg (just one hour by car or train from Frankfurt airport) in the middle of your trip to fill upon yummy food and see a bit of Germany ; )

Melisa Jaenisch

Hi Heidi!! Have a wonderful time in India. Are you going to go to Shimla/Agra/Jaipur? Going to see the Taj Mahal?
Hope you have a safe and fun trip.
P.S. – Don’t forget a roll of toilet paper 🙂


When I’ve traveled to India I have been well fed on the airplane by the airline, but that was several years ago, so who knows what they do these days! It was delicious, I remember that!
Have a wonderful trip! I found I really only needed a few things that I could have laundered and air dried quickly. You did a great job packing light, and of course you’ll see all sorts of inexpensive things to buy and wear when you get there. Have a wonderful trip, I cannot wait to hear why and see your photos! 🙂


These sound and look amazing! I was wondering if they could be finished in the oven? Spreading some more cheese on the top and grilling it?
Anyway, great recipe! And have a great trip!


Those croqs looks delicious!
And I hope you have a wonderful trip!

Caity @ Collegiate Living

I have been to India and loved it. I did not see some essential things that probably everyone going to India should pack: small personal water purifier (available through camping stores), insect repellent, sunscreen, hand sanitizer, hat, and water bottle. I packed in two carry on items for four weeks of travel. Have a great trip!


Where do you get Polaroid Land film anymore? I see the cameras in lots of thrift stores very cheap but never see film anywhere. Would love to pick up one of the cameras but if film is a huge problem, not so much. Thanks!

Hi Jan – I typically buy Fuiji-100 pack film for my Land camera, and also expired Polaroid film through the Impossible Project.

Jan Canyon

Yay, more ideas for millet! Have a wonderful trip.


I have a feeling I will love these as much as your quinoa patties. Can’t wait to see the India pictures! I had the best samosa of my life on the street in Varanasi for under 10 cents. Have a wonderful trip.


It is great to know that you are coming to India . I would second Kassia for sharing cool things about India. She used to run a great blog about her experiences before the startup bug bit her.
I can promise you the best coffee in town and cakes from probably the best bakery in my knowledge.


such an inspiring amount of trust to pack so light. My inner american would be trying to clutch on to the 3 cardigans, clogs and extra underwear. Hope that special light of india is filling you up. Thanks for showing us how it is done gracefully and of course with your special style. xo

HS: This made me laugh Jessica – trust me, I had my moments 😉


Thanks so much for including my cuff in your packing list! It’s so awesome to see something I’ve created make it’s way across the world. Have a great trip!

Laurel Hill

This is really impressive travel packing. Can we chat about the word millet? Could they have picked a less appetizing name?

Emily @ Totes Delishy

I’ve been loving the Instagram photos, H. So wonderful. Also: millet is my favorite grain. I’m trying not to fold them into every single recipe in the cookbook 🙂

HS: I know, right?? Millet is pretty great. We just visited a farm here with fields of it!

Megan Gordon

I’d also suggest a roll of Nuun or some other electrolyte tablet to add to water–it’s especially essential if you get sick, which happens often in India.
Enjoy your trip!


Millet gets no respect and I don’t understand the reason. This recipe looks great! By the way, I love your recipe for Fried Rice with Millet.


Have a wonderful and safe trip! Looking forward to reading about all your adventures!!!


Those croqs looks delicious!!
Have fun in India 🙂

Kiran @

I am going to India end of the month where are you going
Your packing inspired me
Will try the croquettes soon thank you


great recipe as always.
I have been quite a few times to India and I think it’s always best, to respect the culture, to wear something that covers your shoulders and legs. Visiting shrines, a scarf that covers your head is also a nice gesture.
I never got sick there because I always went slow in adapting to Indian food – like a toddler! Little a day!
Bon voyage and enjoy your trip!

Maria Teresa Jorge

Safe and happy travels!
Where is your Kindle cover from? It’s exactly the kind I’ve been looking for.


Can’t wait to try these. They look so good. You are very organized. Will have to try this for my next long trip.
I have to ask what/where the cool looking lunch container is from? So great you share your items with us. Will have to check out a few of them.
Happy travels.


Yay! Another reason to use my favorite grain in a recipe. So excited to try this one. I love all your food for the plane or road trip snacking ideas. Thanks!

Tea Foodie [by Zanitea]

I’ve always wanted to go to India! I know I’ll enjoy seeing it through your camera lens! Oh, and these croquettes look delicious 🙂


Where did you get your lunch canister? It looks so cute!


The choice of millet: What nutritional properties does it have compared with other grains?
Was your choice partly due to texture, in order to have a snack that would stand up while traveling?
Are there alternatives you would suggest?
Hope I caught you before your adventure. I am cooking for a person convalescing, and the health/taste axis is my focus. Thank you.

Jane B.

A POLAROID! i would so love – AND APPRECIATED – a few comments about your photography – what you love shooting, why and how. Your work is outstanding and never fails to evoke a feeling…this morning it is an itch to travel a long distance, with grace and good food!

wyo anne

Would love to know where you got that lunch canister!


I’m so jealous! It’s been years since I was in India, and it was fabulous. Have a great time, and enjoy the amazing flavors and colors of one of the most interesting places on earth.

Chris Ciolli (@ChrisCiolli)

One day I’ll be as organized as you are…
I’m so jealous of your trip, sounds like a great adventure. Safe travels!


Heidi, I was wondering if I could make a request – could you tag your recipes like this one that pack and travel well? Your recipes always please my husband and give me healthy, interesting foods to serve him that work well within the confines of his heart issues and dietary restrictions but packing him a good lunch to take to the plant every day (that doesn’t need refrigeration or heating and has variety) has been my biggest challenge. Your brown rice balls where a huge hit, and these croquettes are just the kind of thing he’d love (me too) – what else can you recommend?

Roiana B

I love the pictures. I have been to India and my small comment would be. Be very aware of what you are drinking. Water is not always the best choice unless it is sealed and bottled. Otherwise it is a shoppers paradise and an never ending feast for the eyes when it comes to food, clothing and surroundings. Travel well and be safe. Denise


This looks lovely, Heidi! Can’t wait to try it. Thank you!

The Healthy Apple

Wow your packing is professional! I hope you have kept a change of essential clothing items in there too as you never know whether you will happily meet all your luggage in good time on the other end!
I love the YSL touche éclat by the way, how does the flash you have there compare?
Thanks for sharing the tips on snack packing. I usually get to those midnight snack times on the plane and all you can get is a pack of dry cookies. Those croquettes look scrummy! Have a great trip!

this is lemonade

Wow! Thanks for this. I have not traveled on a plane in years and have been carefully strategizing how I can avoid checking a bag on my flight to Philadelphia next month. Thank you, once again, for the inspiration.
I have also been playing around with different croquette recipes lately without a whole lot of success. Can’t wait to try this one!

Anne Marie

India… so exciting… Please, please, please do bring sunscreen? I didn’t when I went (surely when it is cold and gray in Amsterdam, it is cold and gray everywhere?) and ended up bright red within eight hours of touching down. Not fun.


What an exciting trip to be taking! Be safe and have a wonderful time!

Abby@ Totes Delish

Bon voyage, Heidi! So excited for you to lose yourself in the hot chaos and sultry magic that is India, and to see your photos on the other side!


I first found you when I was managing the kitchen of a nunnery near Dharamsala. Your blog (megascones) was a welcome hit of western taste. I’ve been in India every year since 1995. I buy jewelry in Jaipur. But I can only tell you where to get good salad there–Anoki! And although tourists dress all kinds of ways, you really do get more respect from locals if you cover your shoulders (nothing sleeveless) and legs.


Looks great! Raring to give it a go… Could you elaborate which millet btw? Here in India we get a few different kinds of millets, so just wondering…


Are there any good substitutes for the semolina that will keep the creamy texture? We’re gluten-free/dairy-free/nightshade-free…. it adds up to a lot of substitutions but I hate to pass up a millet recipe.

HS: Hmm. I was going to say, what if you drained some ricotta really well and used that as the base, adding the other ingredients? But that certainly doesn’t work on the dairy-free front…


So lovely!
I hope you’re having a fantastic trip! I can’t wait to see what recipe inspiration you get 🙂


Love these croquettes! You are one organized packer….

Belinda @zomppa

Love the idea! Will they still be crunchy but not too dry if I finish them in the oven or grill instead of the skillet?
Have a fantastic trip!


I enjoyed this post Heidi. First off, INDIA! Wow! Have an amazing trip. I can’t wait to hear about it and see all your amazing photos. I’m sure you’ll come back inspired. Secondly, love the packing tips. You are a pro. You got it down. And lastly, I’m making these pronto! I keep trying to find more ways to get millet onto my plate. These are a fabulous idea. I’m thinking these would be delicious covered in a simple tomato sauce? Have you tried that?


Heidi your packing is blimmen amazing! How you manage to pack so few things to take I will never know. I seem to take everything but the kitchen sink with me whenever I travel, although packing for two kids as well will do that :-/ Haha. Safe travels love xx

Emma Galloway

Wow! Such a light packer! I feel like a big, clumsy fool with my two backpacks and big wool coat next to all of this. I’ve been traveling more by train than plane recently, which makes packing food much easier, but adds to the bulk. A tiny french press, a foldable knife, and two tiny coffee cups now go everywhere with me, plus groceries for train picnics. Yesterday my bunkmate shared from his jars of homemade pickles and homegrown tomatoes–much better than the bread, chocolate, cheese, and fruit I’d squirreled away….


my gosh Heidi! you’re coming to India! Are you coming to Bombay? I usually don’t comment but I had to! I’d love to meet you and show you around if you’re coming out here 🙂


I think I need lessons from you on how to pack. I went away for one night last week and I took double the amount of stuff that you’re taking for a trip to India! Love the idea of these croquettes too; I always struggle with airport/airplane eating.


Heidi – I’m a fan! This recipe reminds me – In Delhi, look for sabudana vada – they are these crunchy croquettes made of tapioca pearls, peanuts, cumin seeds etc eaten with a hot chutney in Maharashtra and Bombay. In Delhi, you can find them at the Maharashtra stall in Dilli Haat I see you have so many recommendations, but Dilli Haat is wonderful – it’s an open air market for Indian crafts and food from the various regions. The Maharashtra shop is in a corner – but i think you’ll love te sabudana vadas.


Mmmmm, crunchy croquettes, those look so good!
Have the best time in India, can’t wait to see the pictures and the recipes this trip inspires.

Katie (The Muffin Myth)

Perfect packing! Now that’s what I aim for on every trip, but rarely achieve.
On my next one, I will look at this photo to give me inspiration.
I didn’t travel light to Australia this year…I even took a bugle! But that’s another story….


I have some millet and was not sure what to do with it (besides your millet muffins), and you just solved te problem.
I’m really curious to find out how the semolina, kale and millet balance out in this recipe.

Mike @TheIronYou

These look like worthy successors to the quinoa cakes! 🙂 I am so impressed by your packing. I also have a packing system that I use whenever I travel: just jam a bunch of stuff in at the last possible minute. Yours is probably better. 🙂


Those look delicious and your packing is so precise! Have a great time in India!
Where did you get your lunch canister? the simplicity of it is perfect


Oh you’re coming to Delhi! That’s awesome. I’d be more than happy to meet up and show you around, and/or give you some suggestions of places to visit – I’ve been living here for the last two and a half years! 🙂
Feel free to be in touch if you’d like – theneemly (at) gmail, and I’m @neemly/@kollyglot on Twitter! 🙂


Gorgeous croquettes and love the peek inside your suitcase and what you’re deciding to bring. It’s always hard packing for big trips like this, wondering well maybe I should bring this…or not…or maybe I will. I go back and forth til the moment I zip it up sometimes. Bon voyage!

Averie @ Averie Cooks

Love your Kindle cover. Where’d you find it?


so organized! any chance you’d let us in on the lunch canisters origin? have an excellent time in india!!


Nice recipe and do have fun in India!


Bon Voyage! Have a wonderful time. Looking forward to hearing about it when you return.

Kari Zazzara

yumm! such a pretty packing plan.


i hope that’s your carry-on! be careful not to pack any film in your checked bag because it goes through much more intense x-rays than your carry-on. looking forward to your images from the trip 🙂

HS: Thanks for your concern Ava – yes, it’s carry-on, I also keep my film in a single clear, plastic bag, so I can easily pull it out at security and request a hand check.


Those croquettes look fantastic! My question is unrelated to food, however (a rare occurrence)… what is your brand of carry-on bag, and do you have a “travel” purse? Have a great trip!

HS: Hi RB – for the past couple of years I’ve been using a Samsonite Black Label carry-on – I’m not sure if they make the same model anymore. And I’m testing out a new travel purse/camera bag on this trip – a smallish, collapsible LeSportsac with lots of pockets. I’ll try to post some pics of it down the line.


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