• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • All Recipes
  • More Recipes
    • Breakfast Recipes
    • Baked & Grilled
    • Shakes and Drinks
    • Side Dish
    • Vrat Recipe
    • Regional Recipes
    • Healthy Recipe
  • Submit Recipe
  • Shop
  • About

Mints Recipes

You are here: Home / Indian Snacks Recipes / Evening Snacks Recipes / Potato Vermicelli Cutlet Recipe

February 26, 2018

Potato Vermicelli Cutlet Recipe

See Recipe In हिन्दी (Hindi)

Jump to Recipe
Total Time: 30 minutes
Potato vermicelli cutlet

This simple Potato Vermicelli Cutlet is very easy and can be prepared easily at home. This is a popular Indian Breakfast and Snacks recipe.

Potato Vermicelli Cutlet on a white rectangular plate with some grated carrots and some coriander leaves

Other snacks recipes you may like – Paneer Vermicelli Balls, Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, Vegetable Poha Cutlet, Bread Uttapam, Bread Idli, Macaroni Cheese Balls, Cheese Exotica Fingers, Veg Spring Rolls Crispy French Fries Recipe, Bread Rolls Stuffed,  Crispy Cheese Corn Kebab, Steamed Bread Rings etc.

Potato Vermicelli Cutlet on a white rectangular plate with some grated carrots and some coriander leaves
Print Pin
5 from 1 vote

Potato Vermicelli Cutlet

This simple Potato Vermicelli Cutlet is very easy and can be prepared easily at home. This is a popular Indian Breakfast and Snacks recipe.
Course Breakfast
Cuisine Indian
Keyword Cutlet, Potato Vermicelli Cutlet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 277kcal
Author Reshu

Ingredients

  • 1 cup Vermicelli Sewai
  • 3 medium sized potatoes Boiled and mashed
  • 1 medium sized carrot Grated
  • coriander leaves Freshly chopped
  • 2 pieces green chilly chopped
  • ½ inch ginger grated
  • ¼ cup green peas boiled and crushed
  • ¾ tsp Garam masala
  • 1 tsp cumin powder
  • Salt to taste
  • 1 tsp Red chilly powder
  • 1/3 cup Bread crumbs as needed
  • 2 tbsp peanut powder roasted
  • 2 tsp lemon juice
  • Oil for frying

For coating:

  • 1 ½ tbsp All purpose flour
  • vermicelli Roasted

Instructions

  • Boil water in a deep pan and when the water starts boiling add vermicelli. Mix it well and cook 3-4 minutes till it gets tender.
  • Once the vermicelli gets cooked, drain off to a colander and rinse with water. Set aside and let it cool down completely.
  • Grate the boiled potatoes or you can finely mashed it also.
  • Put boiled vermicelli in a bowl and add grated potatoes, grated carrot, chopped Coriander leaves , chopped green chilly, grated ginger or ginger paste, green peas, Garam masala powder, Cumin powder, Salt to taste, , Red chilly powder, bread crumbs, roasted peanut powder and lemon juice. Mix all the ingredients until well combined.
  • If the mixture is sticky add more bread crumbs accordingly.
  • Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.
  • Put all purpose flour/maida in a bowl and make thin paste with water. Mix it well till no lumps.
  • Put dry roasted vermicelli in a grinder and coarsely powder it. I have taken roasted vermicelli but if you do not have roasted one then roast the vermicelli and use it for coating.
  • Dip each Cutlet one by one with flour paste and then coat with dry roasted vermicelli all around the cutlets completely. Prepare rest of the Potato vermicelli cutlets in the same way.
  • Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly.
  • Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan
  • Fry the until they are golden brown, turning occasionally. This would take about 4-5 minutes. Take them out over a paper towel or an absorbent paper.
  • Serve hot with any green chutney or tomato ketchup.

Video

Notes

Notes: I have added green chilly but do not add green chilly if you are going to make for kids. If you do not have roasted vermicelli then you can also use bread crumbs for coating.

Nutrition

Serving: 1Serve | Sodium: 206mg | Calcium: 31mg | Vitamin C: 4.6mg | Vitamin A: 310IU | Sugar: 1g | Fiber: 2g | Potassium: 78mg | Calories: 277kcal | Fat: 1g | Protein: 5g | Carbohydrates: 59g | Iron: 1.5mg

Equipment Used:

Prestige Pan


How to make Potato vermicelli cutlets:

  • Boil water in a deep pan and when the water starts boiling add vermicelli. Mix it well and cook 3-4 minutes till it gets tender.

Potato Vermicelli Cutlets

  • Once the vermicelli gets cooked, drain off to a colander and rinse with water. Set aside and let it cool down completely.

Potato vermicelli cutlets

  • Grate the boiled potatoes or you can finely mashed it also.
  • Put boiled vermicelli in a bowl and add grated potatoes, grated carrot, chopped Coriander leaves , chopped green chilly, grated ginger or ginger paste, green peas, Garam masala powder, Cumin powder, Salt to taste, , Red chilly powder, bread crumbs, roasted peanut powder and lemon juice. Mix all the ingredients until well combined.

Potato vermicelli cutlets

  • If the mixture is sticky add more bread crumbs accordingly.
  • Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.

Potato vermicelli cutlets

  • Put all purpose flour/maida in a bowl and make thin paste with water. Mix it well till no lumps.

Potato vermicelli cutlets

  • Put dry roasted vermicelli in a grinder and coarsely powder it. I have taken roasted vermicelli but if you do not have roasted one then roast the vermicelli and use it for coating.

Potato vermicelli cutlets

  • Dip each Cutlet one by one with flour paste and then coat with dry roasted vermicelli all around the cutlets completely. Prepare rest of the Potato vermicelli cutlets in the same way.

Potato vermicelli cutlets

  • Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly.

Potato vermicelli cutlets

  • Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan

  • Fry the until they are golden brown, turning occasionally. This would take about 4-5 minutes. Take them out over a paper towel or an absorbent paper.

Potato vermicelli cutlet

  • Serve hot with any green chutney or tomato ketchup.

Note:

  • I have added green chilly but do not add green chilly if you are going to make for kids.
  • If you do not have roasted vermicelli then you can also use bread crumbs for coating.

See Recipe In हिन्दी (Hindi)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me!

I'm Reshu, a housewife and food blogger. My husband Kamlesh and me with my 2 kids live in Calcutta, India. I have a passion for cooking and i got this stage to share my cooking ideas with all. Read More…

Reshu’s Favourite

Veg Aloo Tikki on a white plate with some aloo tikki and garnished with some green peas kept on dark color paper surface

How to make Spicy Veg Aloo Tikki Recipe

Suji Paratha

How To Make Suji Ka Paratha | Breakfast Recipes

Macaroni Recipe

Indian Style Macaroni Recipe for Breakfast & Evening Snacks

Suji Tacos Recipe

Suji Tacos Recipe | Breakfast Recipe

Recipes For You

SIGN-UP FOR NEW RECIPES!

Get all new recipes in your inbox

Footer

Helloooo……. welcome my dear friends to my blog mintsrecipes.com. I am in deep love with Indian food and can cook anytime. I just love my kitchen.
Read More

Quinks Links

  • All Recipes
  • Breakfast Recipes
  • Lunch & Dinner Recipes
  • Best Homemade Eggless Cake Recipes
  • Rice & Pulao Recipes

Important

  • Terms Of Service
  • Privacy Policy
  • Recipe Disclaimer
  • My Kitchen Tools – Resources For My Readers

©Copyright Mint's Recipes

This website uses cookies
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
SettingsAccept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
  • English
  • हिन्दी (Hindi)