Vermicelli potato chutney coins

Name: Vermicelli potato chutney coins
Total time: 2700 s
Yield: 3people
Cuisine: Indian
Ingredients: 1/2 cup vermicelli; 1 tbsp Corn flour; 4 boiled potato (grated); 1 tsp Salt; 1/2 tsp Chilli flakes; 1/2 tsp Garam masala; 1/2 tsp chaat masala; 1 Green chilli (finely chopped); 1/2 tsp Ginger(grated); 1 tbsp All-purpose flour; 1 tbsp corn flour; 1 tbsp mint chutney; 1/2 cup fenni/thin sewai; Oil for frying

Kalpana Rai @cook_26263526

Ghaziabad

#ga24
#France
#vermicelli/sewai
#no onion no garlic recipe
Vermicelli and potato chutney coins are tea time snack.It is crispy from outside and spicy from inside.

Kalpana Rai @cook_26263526

Ghaziabad

#ga24
#France
#vermicelli/sewai
#no onion no garlic recipe
Vermicelli and potato chutney coins are tea time snack.It is crispy from outside and spicy from inside.

Saved

Ingredients

45 min.

3people

1/2 cupvermicelli
1 tbspCorn flour
4boiled potato (grated)
1 tspSalt
1/2 tspChilli flakes
1/2 tspGaram masala
1/2 tspchaat masala
1Green chilli (finely chopped)
1/2 tspGinger(grated)
For slurry -
1 tbsp All-purpose flour
1 tbsp corn flour
1 tbsp mint chutney
1/2 cupfenni/thin sewai
Oil for frying

Saved

Steps

45 min.

1

Boil vermicelli in 3 cups of water for 4-5 min and then strain.
2

Mix grated potato,all. the spices,salt,ginger and green chilli.
3

Sprinkle corn flour on vermicelli to avoid moisture.Add potato mixture in it.Mix it well.
4

For slurry - Mix 1 tbsp corn flour,1 tbsp all-purpose flour,green mint chutney with 1/4 cup water.
5

Take fenni in a plate.
6

Divide the potato and vermicelli mixture in 4 parts.Take one part and roll it with your hands long cylinder shape and cut 1 inch thick pieces.Take pieces,press it and keep aside.Prepare all the potato coins.
7

Heat oil in karahi,dip a piece first in slurry and then coat it with fenni.Drop it in the oil and fry on medium heat until golden brown.Fry all the potato vermicelli coins in batches like this.
8

Serve it hot with tomato ketchup and tea.

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Kalpana Rai @cook_26263526

on September 04, 2024 08:44

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.