Crunchy Potato Vermicelli Fry

Crunchy Potato Vermicelli Fry

Crunchy Potato Vermicelli Fry

Servings - 9
Preparation Time - 10 Mins
Difficulty Level - Easy
Cook Time - 30 mins
  • For Boiling Vermicelli
  • 2 tsp oil
  • 1/2 cup vermicelli
  • 4 cup water , for boiling
  • Salt to taste
  • 2 potato, boiled & mashed
  • ½ tbsp ginger paste
  • 2 tbsp corn flour
  • 1 chilli, finely chopped
  • ½ tbsp red chilli chutney powder
  • ½ tbsp cumin powder, garam masala and chaat powder of each
  • ½ cup bread crumbs
  • 2 tbsp coriander, finely chopped
  • ½ tsp salt
  • ¼ cup corn flour
  • ¼ cup mastercook maida
  • ¼ tbsp pepper powder and salt
  • ½ cup water
  • 1 cup vermicelli, for outer coating
  • Oil, for frying
  • Firstly, in a pan, heat it with 2 tsp oil and add ½ cup-vermicelli . Roast on low flame until the vermicelli turns golden brown. Keep aside.
  • In a large vessel take 4 cup water, ½ tsp salt and get to a boil. Once the water comes to a boil, add roasted vermicelli and give a good stir.
  • Boil for 2 minutes or until vermicelli is cooked well. Drain off the water and cool completely. Make sure not to overcook vermicelli.
  • Once the vermicelli is cooled completely, transfer to a large bowl and add 2 tbsp corn flour.
  • Mix well making sure all the moisture from vermicelli is absorbed. Further add 2 potato, ½ tsp ginger paste, 1 chilli and ½ tsp chilli flakes.
  • Also add ½ tsp cumin powder, ½ tsp garam masala and ½ tbsp chaat masala. Now add ½ cup bread crumbs, 2 tbsp coriander and ½ tsp salt.
  • Mix well making sure everything is well combined. Squeeze and mix well forming a soft dough. Grease your hands with oil and now pinch a ball sized dough.
  • Roll it into a cylindrical shape and keep aside. To prepare slurry, in a small bowl take ¼ cup corn flour, ¼ cup mastercook maida, ¼ tsp pepper powder and ¼ tsp salt.
  • Adding ½ cup water prepare a smooth lump-free batter. Now dip the shaped cutlet mixture into slurry and then roll in vermicelli.
  • Deep fry in hot oil, keeping the flame on medium. Stir occasionally, without breaking the cutlets. Fry until the cutlets turn golden brown and crisp.
  • Drain off the vermicelli cutlet over a kitchen towel to remove excess oil. Finally, enjoy Potato vermicelli cutlet with tomato sauce.


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