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potato semiya cutlet
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4.82 from 182 votes

vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet

easy vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet
Course Snack
Cuisine Indian
Keyword vermicelli cutlet recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 Servings
Calories 153kcal
Author HEBBARS KITCHEN

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.

Nutrition

Calories: 153kcal | Carbohydrates: 32g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg