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vegetable and vermicelli cutlet
Vegetable and Vermicelli Cutlets
Written by Jayashree

Vegetable and Vermicelli cutlets is tasty, different and a filling snack for the evening. It has the goodness of vegetables and vermicelli, a fusion dish.

A few days back I made these cutlets and they were yumm. The neighbours son loved these and asked his mom to make them. Vermicelli is one of the essentials in a South Indian kitchen. All kinds of dishes are made using it from upma to idli and cutlets.

Now, I do want to make a few more variety, but first, let me share this vegetable and vermicelli cutlet recipe.

Other snack recipes that are ideal for the evening are  Pomegranate Chaat, Corn flakes Bhel, Pav Bhaji, Pani Puri, 

vegetable and vermicelli cutlet

vegetable and vermicelli cutlet

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

For the paste:

  • 1 tablespoon maida
  • water

Other ingredients:

  • 1/2 cup semolina for dusting
  • oil for roasting

Method:

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

vegetable and vermicelli cutlet

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5 from 1 vote

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

  • Boil the vermicelli as you normally do. I have used Dragon brand. If necessary, do add the cold water to it. 
  •  Cook the potato and beet root in pressure cooker..them.Take oil in a pan, add cumin, as 
  • Grate the carrot.
  • Grind green chilli and ginger.
  • Once the pressure releases, peel the skin of potato and beet and grate them. 
  • Take oil in a pan, add cumin, as it sizzles, put the onion. Saute itAdd ginger and carrot, allow to cook for sometime.
  • Switch off the flame. Add the grated beet, potato, boiled vermicelli, and all the spice powders. Mix them well.
  • Make a slurry of maida and water.
  • Take a ball of the filling, flatten between palms, dip it in the paste and roll in semolina
  • 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.

I am sending this post to #BM98 for the 4th week  with the theme Kids Events- Snacks/ Bites, co-hosted by Rafeeda
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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98
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Vermicelli Cutlets

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12 Comments
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Swati
Swati
5 years ago

Very nice and healthy recipe, with beets and carrots.. Surely kids will love these with their favourite tomato ketchup.

Rafeeda - The Big Sweet Tooth
Rafeeda - The Big Sweet Tooth
5 years ago

These cutlets are so very interesting! Definitely the vermicelli adds a nice oomph to the tikkis… Please do add this to the ongoing Kid’s Delight event on the blog… Thank you… 🙂

gayathriraani
5 years ago

Wow! Never used vermicelli in cutlets. The recipe sounds so interesting. The semolkna coatkng must give these cutlets an amazing crunch.

Rajani
5 years ago

A very different snack indeed! I also have never tried semiya in cutlets. Looks like a great addition to it.

Vaishali Sabnani
5 years ago

Interesting to use vermicelli in cutlets, even we use them at times , which makes them super crunchy .

Srividhya Gopalakrishnan

The boiled vermicelli with vegetables is very interesting. I am sure the texture would be unique and different.

harini
5 years ago

5 stars
Good one. I used to make this when the vercelli upma used to get soggy.

Sushma
Sushma
5 years ago

Vermicelli cutlets looks super delicious and crunchy.

namscorner18
namscorner18
5 years ago

Nice variation to normal cutlets .these looks so delicious

swathiiyer
5 years ago

I like this vermicelli cutlets, great with cup of coffee or tea. I like that you added veggies too.

cheesecurdinparadise
5 years ago

I am not familiar with this dish, but it really sounds interesting. I would love to give it a try!

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About

Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore, if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving the time or making better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put them in two different categories. One is store wise and the other is cook wise.

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving time or making a better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put in two different categories. One store wise and the other is cook wise.

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