Leftover vermicelli upma balls

Name: Leftover vermicelli upma balls
Cuisine: Indian
Ingredients: 2 cups Leftover vermicelli upma; 2 boiled potatoes; 1 chopped onion; 1 carrot grated; 2 chopped chillies; 1 teaspoon salt; 1 teaspoon pepper powder; 1 table spoon chopped coriander leaves; 2 table spoon bread crumbs; 1 teaspoon chopped ginger; 2 table spoon maida; 1 table spoon cornflour; 1/2 teaspoon pepper powder; 1/2 teaspoon salt; 1/4 cup water; 2 cups oil

Natchiyar Sivasailam @cook_16639789

Chennai

Leftover vermicelli upma balls

Natchiyar Sivasailam @cook_16639789

Saved

Ingredients

2 cupsLeftover vermicelli upma
2boiled potatoes
1chopped onion
1carrot grated
2chopped chillies
1 teaspoonsalt
1 teaspoonpepper powder
1 table spoonchopped coriander leaves
2 table spoonbread crumbs
1 teaspoonchopped ginger
For batter
2 table spoonmaida
1 table spooncornflour
1/2 teaspoonpepper powder
1/2 teaspoonsalt
1/4 cupwater
1/2 cup bread crumbs
For fry
2 cupsoil

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Steps

1

Mash the potatoes
2

In a bowl add leftover vermicelli upma, mashed potatoes, chopped onions, chopped carrot, chopped chillies, salt, pepper powder, chilli powder, chopped ginger, coriander leaves.
3

Add bread crumbs.
4

Mix all. Make a dough.
5

Take some dough. Make a ball. Make same size balls.
6

In a bowl take1.5 table spoon maida, 3/4 table spoon corn flour, salt, pepper powder and add some water.
7

Make a batter
8

In a plate take bread crumbs.
9

Dip the balls into the batter and roll them in bread crumbs.
10

Keep the bread crumbs rolled balls in fridge for 10 - 15 minutes.
11

After 10 - 15 minutes take away from the fridge and deep fry the balls in a kadai.
12

Serve with sauce.