Vermicelli Cutlet

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How long it takes: 1 hour                                                    Vermicelli Cutlet

Number of servings: 20 of the above size

Vermicelli or Semiya / Sevaiyan are the extremely thin noodles/angel hair/ spaghetti available in various brands like the Bambino, M.T.R and some local brands too. Previously we had to roast it before making any dish, but these days they come in pre-roasted packets. I have previously put up concoctions of vermicelli like the upma, pulav, and kheer. Today, I would like to put up yet another dish with this wonderful ingredient. I have already put up vegetable cutlet, snake gourd cutlet, drumstick blossoms cutlet and today I present the Vermicelli cutlet which really tastes yum with either tomato ketchup or the pudina chutney. Here it is.

What you need to have:

1. Vermicelli – 1 cup (I use the Bambino brand usually)

2. Boiled grated potatoes – 1 cup

3. Carrot grated – 1/2 cup

4. Green Peas (Frozen) – A handful

                                                                                                                                        Fresh Veggie                                                                                           

Ingredients of Seasoning:

1. Chopped Onion – 1 Cup

2. Ginger-Garlic paste – 1 teaspoon

3. Chopped Cilantro – 2 Tablespoons

4. Lemon juice – 1 Teaspoon

5. Chilli powder – 1 Teaspoon

6. Dhania-jeera powder – 1 Teaspoon

7. Turmeric powder – 1 Teaspoon

8. Garam masala powder – 1 Teaspoon

9. Cumin seeds – 1/2 Teaspoon

10. Cooking oil – 1 Tablespoon

11. Salt – To taste

12. Sugar – A pinch(optional)                                                                                                                                                                                                                 Ingredients of seasoning

What you do with what you have:

1. Wash, peel and chop onions fine. Wash and chop cilantro fine and keep it aside as shown in the above image. Peel garlic, ginger and make the paste too.

2. Add a teaspoon of cooking oil and cook vermicelli in a broad based vessel adding 4-5 glasses of water till done / soft / transparent. Then transfer it to a colander to drain the water completely.                                                                                                                                                                            Vermicelli being cooked till soft

3. Wash, peel and grate carrots. Run green peas as well in the mixer to a coarse consistency. Cook potatoes in the cooker and on cooling grate them as well and is as shown in the image below.                                                                                                                                                                                      Grated veggies

4. Place a skillet with 1 tablespoon of cooking oil  on medium flame and add cumin seeds.  When it splutters add chopped onions from step-1 and also required quantity of salt to it.                                                                                         

 Chopped onions being fried in the seasoning

5. When done add ginger-garlic paste from step-1. Fry it till the raw smell disappears and nice aroma oozes out.

  Ginger-Garlic paste being added

6.Add grated carrot and green peas as well to it and cook till done on low flame closing it with a lid and stiring at regular intervals so that it does not burn.                                                                                                                                      

               Grated carrots & beans being cooked

7. Finally add all powders and stir well.                                                                      

                                                                                                       Powders being added on cooking veggies

8. Transfer it to a broad based bowl along with cooked vermicelli, chopped coriander leaves and grated cooked potatoes. Add a pinch of sugar and lemon juice to it and mix well with your hands to bring it to a required consistency.                                                                                                                                           

Ingredients of vermicelli cutlet mix

9. Mix well with your hands and shape it to ones requirement. Powder a few toast in the mixer to a medium coarse consistency and just dust the shaped cutlets in it.                                                                                                      

   Cutlet being and a few dusted in toast powder

10. Place a dosa tawa on medium flame and splash a little oil on it. When heated place dusted cutlets from step-9 on it. Fry till the bottom of the cutlets turn crispy.                                                                                                       

 Cutlets being shallow fried

11. Flip and roast the other side as well splashing generous quantity of oil till crispy and is ready to serve now.

 Ready to serve Vermicelli Cutlet

12. Enjoy with either Pudina chutney or Tomato sauce.

                                         Vermicelli cutlet with pudina chutney & tomato sauce

How long it takes: 1 hour

Number of servings: 20 of the above size

Good to remember:

1. Always use fresh veggies for flavour and colour.

2. One can use veggies like cauliflower, beans etc as well if available in your pantry.

3. One can even microwave them if urgent.

4. I always shallow fry them to make it light and also for taste. The reason being that it can be shallow fried while doing other work in the kitchen. 🙂