Crunchy Potato Vermicelli Fry

• 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.

Ingredients