vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet

this post is also available in ಕನ್ನಡ (Kannada)

vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet with detailed photo and video recipe. a unique and crunchy cutlet recipe made with vermicelli noodles coating and boiled potatoes stuffing. it is also referred to as birds nest snack, due to the crunchy and spiky texture. it is an ideal attractive party starter snack which is not only appreciated by kids but all age groups people.
potato semiya cutletvermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet with step by step photo and video recipe. cutlet recipes are generally made with mixed vegetables stuffing coated with semolina, oats or breadcrumbs. this coating provides a crisp and hard texture, which would hold the shape of cutlet while deep frying. however, you may use vermicelli noodles for the same purpose which would result in a spiky and crunchy texture.

as i was explaining earlier, there are myriad ways you can coat a deep-fried snack recipe. my personal favourite is breadcrumbs or semolina as it is easy to coat and fail-proof. particularly the panko breadcrumbs are best and can even hold a melting ice cream while deep frying. therefore, breadcrumbs are my go-to coat for almost every snack. however, you may get monotonous with the same texture and look, and hence i try other options to have a different crunchiness to my snack. one of the recent addition to it is the vermicelli or semiya coating. it may not provide the same level of coating, but scores hundred out hundred with its look and crispiness. the noodles when deep-fried turns crispy and gives an extra crunchiness while consuming it.

vermicelli cutlet recipe

furthermore, i would like to add some more tips, suggestions and variations to vermicelli cutlet recipe. firstly, you can experiment with the types of vegetables you add to this snack. as matter of fact, you may use peas, carrots and beans on the top potato to make mixed vegetables semiya cutlet. secondly, i have prepared cornflour and plain flour-based white slurry before applying the vermicelli coating. you may use the egg white for the same purpose and it is more effective than the corn flour-based slurry. lastly, i have specifically not used roasted vermicelli in this recipe for coating, as you are already deep frying it with the cutlet. however, you may get the store-bought fried semiya and use it for this recipe.

finally, i request you to check my other detailed snacks recipes collection with this post of vermicelli cutlet recipe. it mainly includes my other popular recipe variations like, aloo paneer tikki, rice cutlet, palak cutlet, suji besan cutlet, vegetable chop, bread cutlet, poha cutlet, sabudana tikki, veg cutlet, corn cutlet. further to these i would also like to mention my other recipe categories like,

vermicelli cutlet video recipe:

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recipe card for potato semiya cutlet recipe:

potato semiya cutlet

vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet

4 from 2 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 Servings
AUTHOR: HEBBARS KITCHEN
Course: Snack
Cuisine: Indian
Keyword: vermicelli cutlet recipe
Calories: 153kcal
Print Recipe Pin Recipe
easy vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet

Ingredients

for boiling semiya:

  • 2 tsp oil
  • ½ cup semiya / vermicelli
  • 4 cup water, for boiling
  • ½ tsp salt

for cutlet mixture:

  • 2 tbsp corn flour
  • 2 potato, boiled & mashed
  • ½ tsp ginger paste
  • 1 chilli, finely chopped
  • ½ tsp chilli flakes
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp chaat masala
  • ½ cup bread crumbs
  • 2 tbsp coriander, finely chopped
  • ½ tsp salt

for slurry:

  • ¼ cup corn flour
  • ¼ cup maida
  • ¼ tsp pepper powder
  • ¼ tsp salt
  • ½ cup water

other ingredients:

  • 1 cup vermicelli, for outer coating
  • oil, for frying

Instructions

  • firstly, in a pan, heat 2 tsp oil and add ½ cup semiya.
  • roast on low flame until the semiya turns golden brown. keep aside.
  • in a large vessel take 4 cup water, ½ tsp salt and get to a boil.
  • once the water comes to a boil, add roasted vermicelli and give a good stir.
  • boil for 2 minutes or until vermicelli is cooked well.
  • drain off the water and cool completely. make sure not to overcook vermicelli.
  • once the vermicelli is cooled completely, transfer to a large bowl and add 2 tbsp corn flour.
  • mix well making sure all the moisture from vermicelli is absorbed.
  • further add 2 potato, ½ tsp ginger paste, 1 chilli and ½ tsp chilli flakes.
  • also add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp chaat masala.
  • now add ½ cup bread crumbs, 2 tbsp coriander and ½ tsp salt.
  • mix well making sure everything is well combined.
  • squeeze and mix well forming a soft dough.
  • grease your hands with oil and now pinch a ball sized dough.
  • roll the cylindrical shape and keep aside.
  • to prepare slurry, in a small bowl take ¼ cup corn flour, ¼ cup maida, ¼ tsp pepper powder and ¼ tsp salt.
  • adding ½ cup water prepare a smooth lump-free batter.
  • now dip the shaped cutlet mixture into slurry and then roll in vermicelli.
  • deep fry in hot oil, keeping the flame on medium.
  • stir occasionally, without breaking the cutlets.
  • fry until the cutlets turn golden brown and crisp.
  • drain off the semiya cutlet over a kitchen towel to remove excess oil.
  • finally, enjoy aloo semiya cutlet with tomato sauce.
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how to make vermicelli cutlet with step by step photo:

  1. firstly, in a pan, heat 2 tsp oil and add ½ cup semiya.
  2. roast on low flame until the semiya turns golden brown. keep aside.
  3. in a large vessel take 4 cup water, ½ tsp salt and get to a boil.
  4. once the water comes to a boil, add roasted vermicelli and give a good stir. boil for 2 minutes or until vermicelli is cooked well.
  5. drain off the water and cool completely. make sure not to overcook vermicelli.
  6. once the vermicelli is cooled completely, transfer to a large bowl and add 2 tbsp corn flour.
  7. mix well making sure all the moisture from vermicelli is absorbed.
  8. further add 2 potato, ½ tsp ginger paste, 1 chilli and ½ tsp chilli flakes.
  9. also add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp chaat masala.
  10. now add ½ cup bread crumbs, 2 tbsp coriander and ½ tsp salt.
  11. mix well making sure everything is well combined.
  12. squeeze and mix well forming a soft dough.
  13. grease your hands with oil and now pinch a ball sized dough.
  14. roll the cylindrical shape and keep aside.
  15. to prepare slurry, in a small bowl take ¼ cup corn flour, ¼ cup maida, ¼ tsp pepper powder and ¼ tsp salt.
  16. adding ½ cup water prepare a smooth lump-free batter.
  17. now dip the shaped cutlet mixture into slurry and then roll in vermicelli.
  18. deep fry in hot oil, keeping the flame on medium.
  19. stir occasionally, without breaking the cutlets.
  20. fry until the cutlets turn golden brown and crisp.
  21. drain off the semiya cutlet over a kitchen towel to remove excess oil.
  22. finally, enjoy aloo semiya cutlet with tomato sauce.
    vermicelli cutlet recipe

notes:

  • firstly, make sure to roast the vermicelli before boiling to prevent semiya from turning mushy. you can alternatively opt for roasted vermicelli.
  • also, you can add onions and vegetables to make cutlet interesting.
  • additionally, coating the cutlet with vermicelli helps to get a crunchy bite.
  • finally, vermicelli cutlet recipe tastes great when served hot and crispy.
this post is also available in ಕನ್ನಡ (Kannada)
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