Semiya Upma Cutlet | Vermicelli Cutlet

Kalyani

Vermicelli Cutlet is a makeover snack made from leftover millet vermicelli upma. Served as a snack or appetiser with ketchup or green chutney

5 from 8 votes

Prep Time 15

Cook Time 15

Total Time 30

Course Snack, Tea Time Snack

Cuisine Fusion, Indian

Servings servings

1 cup vermicelli Upma you can also use plain cooked vermicelli
1 Sweet potato large
1/4 cup flattened rice poha
1 tsp salt
1/2 TBSP grated ginger
1 TBSP cornflour
1 onion big, minced
1 TBSP green chillies adjust spice
1/4 cup boiled veggies I used a mix of cauliflower, beans and carrot, finely minced
1/4 cup semolina
1 TBSP mint finely chopped
1 TBSP coriander finely chopped
4 TBSP oil or as required to shallow fry

Steam the Sweet potato to fork tender, peel and mash well
Wash and drain poha in a colander for 5 mins
În a large bowl, add the vermicelli Upma, sweet potato , poha and mash really well
Add the chopped onions, grated ginger, chillies, and boiled veggies to the above mix.
Do not add ANY extra water as the veggies and onion will slowly release moisture
Now add the mint, coriander, cornflour and 1 TBSP oil.
Work this into the dough above and make a soft pliable dough.
Pinch out equal quantities of this dough
Make Tikki / cutlet out of each portion. Flatten on greased palms.
Freeze all Tikki / cutlets for 10 mins
Coat them in a single layer of semolina (you can again use vermicelli too to coat)
Shallow fry them in a non stick tava, till they are cooked golden on each side
You may also deep dry them if required or even air fry them (cook time would vary then)
Serve hot with green chutney or ketchup.

Keyword Cutlet, Fusion Food, Leftover Upma recipes, Semiya cutlet, Seviya Cutlet, Vermicelli Cutlet

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