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.