Print

Vegetable and Vermicelli Cutlets

Vegetable and vermicelli cutlets are tasty and something different. They are ideal as an after school snack. 

Course evening snacks
Cuisine fusion
Keyword snacks with vermicelli, vermicelli cutlets
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 15 cutlets
Author jayashree

Ingredients

  • 1 cup boiled vermicelli
  • 2 small potato
  • 1 onion
  • 1 small beetroot
  • 1 small carrot
  • 1 tablespoon oil
  • 2 green chilly
  • 1/2 inch ginger
  • 1/2 teaspoon garam masala
  • 1/3 teaspoon pepper powder
  • 1/2 teaspoon chilly powder
  • 1/2 teaspoon coriander powder
  • salt to taste

For the coating

  • 1 tablespoon maida
  • water

Other ingredients

  • 1/2 cup semolina
  • oil for roasting

Instructions

  1. Boil the vermicelli as you normally do. I have used Dragon brand. If necessary, do add the cold water to it. 

  2.  Cook the potato and beet root in pressure cooker..them.Take oil in a pan, add cumin, as 
  3. Grate the carrot.

  4. Grind green chilli and ginger.
  5. Once the pressure releases, peel the skin of potato and beet and grate them. 

  6. Take oil in a pan, add cumin, as it sizzles, put the onion. Saute itAdd ginger and carrot, allow to cook for sometime.

  7. Switch off the flame. Add the grated beet, potato, boiled vermicelli, and all the spice powders. Mix them well.
  8. Make a slurry of maida and water.
  9. Take a ball of the filling, flatten between palms, dip it in the paste and roll in semolina
  10. Heat a skillet.Put the rolled cutlets on the skillet and drizzle some oil.Cook on both the sides, it should be golden in colour.Serve hot with chutney and tomato ketchup.