Monday, April 11, 2011

Vermicelli Cutlet


Vermicelli - 1/2 cup
Potatoes, boiled - 2
Onion - 1 big
Spinach, chopped - 1/4 cup
Carrot, grated - 3 tbsps
Coriander Leaves - 2 tbsps
Gram Flour - 1/4 cup
Rice Flour - 2 tbsps
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1/2 tsp ( adjust according to taste)
Salt to taste
Oil for deep frying


  1. Cook vermicelli with 2 1/2 cups of water and 1 tsp oil. Take care not to over-cook. Drain out all the water and spread cooked vermicelli on a plate and let it cool.
  2. Chop onion.
  3. Mash the potatoes.
  4. In a large mixing bowl, take mashed potatoes, chopped onion, grated carrot, red chilli powder, salt, rice flour, gram flour, ginger garlic paste and spinach. Mix well.
  5. Add vermicelli and coriander leaves and mix the dough very lightly taking care not to mash vermicelli.
  6. Heat oil in a wok for deep frying
  7. Take small portions of this dough and slightly flatten it between your palms and drop it carefully in oil.
  8. Fry until brown and crisp.
  9. Serve with tomato sauce.


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