Potato Vermicelli Cutlet

Name: Potato Vermicelli Cutlet
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 5 Medium Potatoes; 1/2 Cup chopped Onions; to taste Salt; 1/2 Teaspoon Red Chilli Powder; 1/2 Teaspoon Ginger Paste; 1/2 Teaspoon Black Pepper Powder; 1/2 Teaspoon White Pepper Powder; 1/2 Teaspoon Cumin Powder; 1/2 Teaspoon Coriander Powder; 2 tablespoons Corn Flour; 2 tablespoons All-purpose Flour; as needed Water; 1 Cup Vermicelli; As required Cooking Oil; 4 Tablespoon Coriander Leaves roughly chopped; 1/2 cup chopped Capsicum; 1 cup Grated paneer

Gunjan's Kitchen @Gunjan1997

Mumbai

Potato cutlet is a popular snack recipe that you can make whenever you feel like indulging in potato delicacies. Potato is always loved for the variety of snacks that you can make with it...So here I made the potato cutlet coated with vermicelli.
#tech2
#week2

Gunjan's Kitchen @Gunjan1997

Saved

Ingredients

45 minutes

4 servings

5 Medium Potatoes
1/2 Cupchopped Onions
to tasteSalt
1/2 TeaspoonRed Chilli Powder
1/2 TeaspoonGinger Paste
1/2 TeaspoonBlack Pepper Powder
1/2 TeaspoonWhite Pepper Powder
1/2 TeaspoonCumin Powder
1/2 TeaspoonCoriander Powder
2 tablespoonsCorn Flour
2 tablespoonsAll-purpose Flour
as neededWater
1 CupVermicelli
As requiredCooking Oil
4 TablespoonCoriander Leaves roughly chopped
1/2 cupchopped Capsicum
1 cupGrated paneer

Saved

Steps

45 minutes

1

Mash the potatoes, add chopped onions, chopped chillies, salt, red chili powder, ginger powder, black pepper powder, white pepper powder, cumin powder, and coriander powder, grated paneer, chopped capsicum.
2

Combine well properly.
3

In a small bowl, add corn flour, all-purpose flour, salt and water to make a thick paste. This will be used as a coating for the cutlet.
4

Break vermicelli into shorter strands and keep aside.
5

Grease hands with a little oil.
Take small portoins of the potato mix and shape into little ball.
6

For this, roll into a ball.
7

Keep aside and repeat with the rest of the mix.
8

Now gently dip each potato cutlet in the flour liquid mix and then coat with the broken vermicelli.
9

Repeat the procedure until all the cutlet are coated in the same manner.
Heat oil in a thick and large pan.
10

Once hot, gently add in the prepared cutlet and fry until golden brown.
Take out with a slotted spoon and place on a tissue paper. serve with tomato sauce and green Chutney.