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:
- 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.
- 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 it
- Add 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.
vegetable and vermicelli cutlet
Vegetable and Vermicelli Cutlets
Ingredients
Method
- 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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Vermicelli Cutlets
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Very nice and healthy recipe, with beets and carrots.. Surely kids will love these with their favourite tomato ketchup.
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… 🙂
Wow! Never used vermicelli in cutlets. The recipe sounds so interesting. The semolkna coatkng must give these cutlets an amazing crunch.
A very different snack indeed! I also have never tried semiya in cutlets. Looks like a great addition to it.
Interesting to use vermicelli in cutlets, even we use them at times , which makes them super crunchy .
The boiled vermicelli with vegetables is very interesting. I am sure the texture would be unique and different.
Good one. I used to make this when the vercelli upma used to get soggy.
Vermicelli cutlets looks super delicious and crunchy.
Nice variation to normal cutlets .these looks so delicious
I like this vermicelli cutlets, great with cup of coffee or tea. I like that you added veggies too.
Thankyou Swathi Iyer.