Potato Vermicelli Cutlets/Bird's Nest

Name: Potato Vermicelli Cutlets/Bird's Nest
Cuisine: American
Ingredients: 5 Potatoes, medium, Boiled, peeled and mashed; 1/2 tsp Red Chilli Powder; 1-2 Green chillies,chopped; 1/2 tsp each Roasted Cumin Powder and Coriander Powder; 1/2 tsp Grated ginger; 1 tsp Chopped dhaniya leaves

Paromita Rohini Sen @cook_15999301

Well the cooking process was easy,decorating them was the most difficult part

Paromita Rohini Sen @cook_15999301

Well the cooking process was easy,decorating them was the most difficult part

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Ingredients

5 Potatoes, medium, Boiled, peeled and mashed
1/2 tspRed Chilli Powder
1-2 Green chillies,chopped
1/2 tsp eachRoasted Cumin Powder and Coriander Powder
1/2 tspGrated ginger
1 tspChopped dhaniya leaves

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Steps

1

In a mixing bowl, mix the above well.
In a small bowl, add 3 tbsp of corn flour, to this, add little salt, little white pepper powder and water as required to make a thick paste.
Break 1 cup vermicelli into shorter strands.Keep aside.
2

Take small balls out of the potato mix and shape into little nests i.e.roll into a ball, flatten it and make a small well in the centre(with the thumb)
Keep the nests in the refrigerator for 15 to 20 mins.
3

Now, gently dip each potato nest in the flour mix and coat with broken vermicelli.
Heat oil in a kadhai.Gently add in the nests and fry till golden brown
Drain on a tissue paper.
4

Eggs:
Homemade chena made by splitting 2 cups of milk with 1 tbsp lime juice..
White pepper powder to taste
Salt to taste.
Crumble the chena and mash gently till lumpfree.,add the pepper powder and salt,mix well.
Shape into small oval shaped balls to resemble bird's eggs.
On a serving plate, first place the bird's nest.Garnish with dhaniya leaves, sev and paneer eggs.
Serve hot with tomato ketchup or any chutney of your choice.