Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vermicelli coated potato corn and cheese cutlet. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Vermicelli Coated Potato Corn and Cheese Cutlet is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vermicelli coated potato corn and cheese cutlet using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vermicelli Coated Potato Corn and Cheese Cutlet:
- Get 4 potatoes
- Take 1 big onion
- Prepare 1 bowl American corn
- Make ready 1 cup grated cheese
- Get 1 cup Bread crumbs
- Make ready 1 cup vermicelli for coating
- Make ready 2 tablespoon cornflour
- Take 1 green chilli
- Prepare 1 tablespoon ginger
- Get To taste Salt
- Make ready 1 tsp Red chilli powder
- Make ready 1 tsp Chaat masala powder
- Make ready 1 tsp Garam masala powder
- Prepare 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.
Steps 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. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
