Vermicelli and Potato Cutlet
Sevai and potato Tikki
Servings: 6 person
Ingredients
- 1 cup Vermicelli / Sevai boiled
- 2 medium Potatoes / Aloo boiled
- 4 tbsp Bread Crumbs, Dried
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 tsp Green Chillies / Hari Mirch finely chopped
- 1.5 tsp Chilli Flakes / Kuti Lal Mirch
- 1 tsp Oregano
- to taste Salt / Namak
- 1/2 Cup Bread Crumbs, Dried for coating
- 2.5 tbsp Corn Flour
- 3 tbsp Water / Paani
Instructions
- Peel and grate the potatoes .
- Take a bowl and add mashed potatoes ,boiled vermicelli ,chopped coriander ,chopped green chilies, oregano, chili flakes ,salt and 4 tbsp of dry bread crumbs.
- Mix every thing well ,no need to mash the vermicelli too much.
- Grease your palms with little oil and shape the mixture into medium size cutlets.
- In a bowl add corn flour and water and make a slurry.
- Spread 1/2 cup dry bread crumbs in a plate
- Heat enough oil to deep fry in a deep and wide pan.
- Now dip the cutlets in the cornflour slurry and then roll in the dry crumbs to coat from all the sides
- Now gently drop the cutlets in the hot oil and cook on medium heat till they become golden from all the sides
- Drain on a paper napkin to absorb the excess oil
- Serve hot with tomato ketchup or any hot and tangy dip.
Notes
Note-
- Instead of using boiled vermicelli ,you can also use your leftover vermicelli upma to make these cutlets.
- Any type of vermicelli /sevai can be used .
- you can either deep fry these cutlets ,or shallow fry or bake in an oven
- To boil vermicelli- add vermicelli in enough boiling water and cook till it become soft and then drain on an colander and let it cool down completly before use.