Vermicelli Cutlet
Vermicelli cutlet is a delicious and innovative snack made from vermicelli, also known as thin rice noodles. It's a popular dish in Indian cuisine and is often served as an appetizer or tea-time snack.
Equipment
- Deep Kadai
Ingredients
- Vermicelli – 1 cup
- Potato – 2
- Green chilli – 2 sliced
- Red chilli powder – 1tsp
- Lemon Juice – 1/2tsp
- Coriander powder – 1/2tsp
- Garam masala – 1/2tsp
- Jeera – 1/2 tsp
- Salt – As per taste
- Turmeric – pinch
- Cooking oil – required for deep fry/shallow fry
- Bread crumbs – 1/4cup
- Coriander – few optional
Instructions
- Infusing Flavor into Vermicelli: Begin by placing vermicelli in a bowl and add 2 cups of water. Let it simmer until it’s nearly cooked, ensuring a perfect balance of tenderness.
- Potato Mastery: While the vermicelli simmers, boil the potatoes to perfection. Allow them to cool, then peel and mash them, transforming them into a creamy canvas for our delectable creation.
- Harmonious Blend: Combine the mashed potatoes with the cooked vermicelli in a mixing bowl. This marriage of textures is the foundation of our unique vermicelli Vada.
- A Symphony of Flavors: Introduce the medley of spices – red chili powder, lemon juice, coriander powder, garam masala, cumin seeds, salt, and a hint of turmeric. Let the amalgamation of flavors infuse the mixture, creating a harmonious symphony.
- Dough Crafting: Transform the seasoned mixture into a cohesive dough, ensuring every ingredient is perfectly integrated, promising a burst of flavors in every bite.
- Crunchy Couture: Grind the bread crumbs into a fine powder and spread them on a plate. Shape the vermicelli dough into small, enchanting round vermicelli Vada’s, ensuring they’re well-coated in the breadcrumb concoction.
- Culinary Alchemy: In a kadai or grill pan, heat the oil to the right temperature. The oil shouldn’t be too hot or cool. If it is hot vada will burn and if its cool the excess oil will be absorbed. Gently place the Vada’s, savoring the satisfying sizzle as they begin their transformation into crispy, golden masterpieces.
- Culmination of Delight: As the Vada’s attain a sumptuous golden hue, remove them and let any excess oil be absorbed by a piece of tissue paper, ensuring they arrive at your plate in pristine form.
- Serving Perfection: Witness the magic as these savory vermicelli Vada’s come to life on your plate. seasoning with coriander and serve them with a tangy tomato and green chili sauce for an extra burst of flavor.
Notes
NOTE:
- For an extra crunch, you can double coat the vadas with bread crumbs. Dip them in a beaten egg or a mixture of water and cornstarch before rolling them in bread crumbs again.