Leftover cooked vermicelli cutlets

Name: Leftover cooked vermicelli cutlets
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Leftover cooked vermicelli; 1/2 cup bread crumbs; 1 onion finely chopped; 1 tsp chopped ginger-green chilli; As per taste Salt; 1/2 tsp Red chilli powder; 1/2 tsp garam masala powder; as required Oil; 1 tsp mustard seeds; 2 tsp poppy seeds

Dipti Mehrotra @dipti_mehrotra

#goldenapron3

#week-1
#onion#snack

#goldenapron3

#week-1
#onion#snack

Dipti Mehrotra @dipti_mehrotra

#goldenapron3

#week-1
#onion#snack

#goldenapron3

#week-1
#onion#snack

Saved

Ingredients

15 minutes

4 servings

1 cupLeftover cooked vermicelli
1/2 cupbread crumbs
1onion finely chopped
1 tspchopped ginger-green chilli
As per tasteSalt
1/2 tspRed chilli powder
1/2 tsp garam masala powder
as requiredOil
1 tspmustard seeds
2 tsppoppy seeds

Saved

Steps

15 minutes

1

In a mixer grinder take cooked leftover vermicelli and make a paste. Keep aside. Heat a pan add 1 tsp oil and add mustard seeds. When it's crackle add onion,green chilli and ginger.Saute till onion gets soft. Add grinded vermicelli.
2

Mix with onion properly. Add salt,red chilli powder and garam masala powder. Cook for a minute and remove from heat. Add bread crumbs into it.Mix with hands or with spoon and make cutlets.
3

Spread poppy seeds in a plate. Coat all the cutlets with poppy seeds. Heat oil in a kadhai and fry all the prepared cutlets. Fry till they turns golden brown in colour.Serve hot with tomato ketchup or green chutney.