Vegetable and Vermicelli Cutlets

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

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

Evergreendishesdev

Vegetable and Vermicelli Cutlets

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

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 15 cutlets

Course: evening snacks

Cuisine: fusion

Ingredients Method

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

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..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.

I am sending this post to #BM98 for the 4th week  with the theme Kids Events- Snacks/ Bites, co-hosted by Rafeeda

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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