CHOCOLATE MIRROR GLAZED CAKE FOR CHRISTMAS 🎄
vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet
FOR BOILING SEMIYA:
2 tsp oil2 tsp oil
½ cup semiya / vermicelli½ cup semiya / vermicelli
4 cup water, for boiling4 cup water, for boiling
½ tsp salt½ tsp salt
FOR CUTLET MIXTURE:
2 tbsp corn flour2 tbsp corn flour
2 potato, boiled & mashed2 potato, boiled & mashed
½ tsp ginger paste½ tsp ginger paste
1 chilli, finely chopped1 chilli, finely chopped
½ tsp chilli flakes½ tsp chilli flakes
½ tsp cumin powder½ tsp cumin powder
½ tsp garam masala½ tsp garam masala
½ tsp chaat masala½ tsp chaat masala
½ cup bread crumbs½ cup bread crumbs
2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped
½ tsp salt½ tsp salt.
INGREDIENTS
FOR BOILING SEMIYA:
- 2 tsp oil
- ½ cup semiya / vermicelli
- 4 cup water, for boiling
- ½ tsp salt
FOR SLURRY:
¼ cup corn flour¼ cup corn flour
¼ cup maida¼ cup maida
¼ tsp pepper powder¼ tsp pepper powder
¼ tsp salt¼ tsp salt
½ cup water½ cup water
OTHER INGREDIENTS:
1 cup vermicelli, for outer coating1 cup vermicelli, for outer coating
oil, for fryingoil, for frying
INSTRUCTIONS
1.firstly, in a pan, heat 2 tsp oil and add ½ cup semiya.
2.roast on low flame until the semiya turns golden brown. keep aside.
3.in a large vessel take 4 cup water, ½ tsp salt and get to a boil.
4.once the water comes to a boil, add roasted vermicelli and give a good stir.
5. boil for 2 minutes or until vermicelli is cooked well.
6.drain off the water and cool completely. make sure not to overcook vermicelli.
7. once the vermicelli is cooled completely, transfer to a large bowl and add 2 tbsp corn flour.
8. mix well making sure all the moisture from vermicelli is absorbed.
9. further add 2 potato, ½ tsp ginger paste, 1 chilli and ½ tsp chilli flakes.
10. also add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp chaat masala.
now add ½ cup bread crumbs, 2 tbsp coriander and ½ tsp salt.
11. mix well making sure everything is well combined.
12. squeeze and mix well forming a soft dough.
13. grease your hands with oil and now pinch a ball sized dough.
14. roll the cylindrical shape and keep aside.
15. to prepare slurry, in a small bowl take ¼ cup corn flour, ¼ cup maida, ¼ tsp pepper powder and ¼ tsp salt.
16. adding ½ cup water prepare a smooth lump-free batter.
17. now dip the shaped cutlet mixture into slurry and then roll in vermicelli.
18. deep fry in hot oil, keeping the flame on medium.
19. stir occasionally, without breaking the cutlets.
20. fry until the cutlets turn golden brown and crisp.
21. drain off the semiya cutlet over a kitchen towel to remove excess oil.
22. finally, enjoy aloo semiya cutlet with tomato sauce.
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