Vermicelli Cutlet Recipe | Semiya Cutlet Recipe (2024)

• ▢ ½ Cup Vermicelli (Semiya) 1 Cup - 250ml
• ▢ 2 Potato Boiled, peeled
• ▢ ¾ Cup Bread Crumbs
• ▢ 2 tbsp Peanuts crushed coarsely
• ▢ 2 Green Chili
• ▢ 1 tsp Salt Adjust As Needed
• ▢ 1 tsp Lemon Juice
• ▢ 2 Cups Oil For Deep Frying

Cooking Vermicelli

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  Measure 1/2 Cup of vermicilli and set it aside. Boil 2-3 cups of water and add thevermicillito the boilingwater. Cook it till it becomes soft and tender. Generally it takes only 2-3 minutes for thevermicillito cook in boiling water

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  Once thevermicilliis cooked, strain the excess water and take the cooked vermicilli in a mixing bowl.Allow it to cool is that you can handle it with your hands.

Preparing Cutlet Mixture

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  Once the vermicilli is cooled off, add boiled, peeled and mashed potatoes to the mixing bowl

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  Then add, crushed peanuts to the mixing bowl followed by bread crumbs. We can add each ingredient in any order we want.

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  Add finely chopped green chillies, salt and lemon juice to the mixing bowl and mix well to make it like a dough. The dough should not be sticky. if it is sticky then add little more bread crumbs.

Shaping Cutlet

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  Grease your palm with little oil and take lemon sized balls out of the dough and make cutlets in any shape like circle or oval. Make cutlets out of the dough and set it aside

Deep Frying Cutlet

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  Heat oil in a pan for deep frying. When the oil is hot enough, gently drop 4-5 cutlets in the pan and deep fry them on the both the side till they are golden brown color

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  When the cutlets are crispy and turns golden brown color remove from oil and place it in tissue paper to drain excess oil. Repeat the step for rest of the cutlets

Serving Time

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  The crunchy and yummy Vermicilli Cutlets are now ready to serve! Serve with your favourite dips and enjoy the snack!