Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vermicelli coated potato corn and cheese cutlet. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Potato Vermicelli Cutlet is a delicious snack recipe that can be had as an appetizer or snack. These crispy cutlets are made with healthy veggies, then dipped in flour batter and then coated with vermicelli. Do try it at home and let us know your feedback in the comments below.
Vermicelli Coated Potato Corn and Cheese Cutlet is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vermicelli Coated Potato Corn and Cheese Cutlet is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have vermicelli coated potato corn and cheese cutlet using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Vermicelli Coated Potato Corn and Cheese Cutlet:
- Make ready 4 potatoes
- Take 1 big onion
- Make ready 1 bowl American corn
- Get 1 cup grated cheese
- Prepare 1 cup Bread crumbs
- Take 1 cup vermicelli for coating
- Get 2 tablespoon cornflour
- Take 1 green chilli
- Prepare 1 tablespoon ginger
- Take To taste Salt
- Prepare 1 tsp Red chilli powder
- Get 1 tsp Chaat masala powder
- Make ready 1 tsp Garam masala powder
- Take As required Oil for frying
Corn,Vermicelli Aloo Bonda/Corn,Vermicelli Potato Bonda, Corn cheese Rolls Potato cheese corn vermicelli rolls, Vermicelli with corn and green peas Tried the recipe with some modifications to suit our taste. Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker.
Instructions to make Vermicelli Coated Potato Corn and Cheese Cutlet:
- Boil potatoes.
- Finely chop onions, ginger and green chilli.
- Mash the boiled potatoes, corn, grated cheese, breadcrumbs, red chilli powder, garam masala powder, chaat masala powder and salt.
- Make small cutlets out of the mixture and let them freeze for 30 minutes.
- Mix cornflour and water to make a semi thick paste.
- Take out cutlets from the fridge and coat it with cornflour mixture.
- Now coat the cutlets with vermicelli.
- Heat oil completely and drop the cutlets for deep frying.
- Take out cutlets when golden brown.
- Serve with mint chutney or tomato ketchup.
The term vermicelli is also used to describe various types of thin noodles from Asia. Eggs coated with spicy potato mixture, rolled in vermicelli and deep-fried. Egg vermicelli Cutlet Recipe is perfect for your breakfast meal and it is a delicious Indian recipe served as a snack with the added flavour. It is an easy and quick recipe with an easily available ingredient. Stir-Fried Vermicelli with Garlic and Scallions.
So that’s going to wrap it up with this special food vermicelli coated potato corn and cheese cutlet recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
