Potato Vermicelli Cutlets

INGREDIENTS

• 350 grams boiled potatoes
• 2 to 3 tablespoons coriander leaves, finely chopped
• ½ inch piece ginger, finely chopped
• 2 green chillies, finely chopped
• Salt to taste
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon lemon juice
• 1 teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• ¼ teaspoon amchur powder
• ¼ teaspoon chaat masala
• Oil for frying
• 1 cup sevai or vermicelli, roasted and crushed
• 1 tablespoon cornflour
• ¼ cup breadcrumbs (optional)
• Oil to deep fry

For the batter:

• ½ cup refined flour (maida)
• 5 tablespoons water
• ½ tablespoon black pepper powder
• Salt to taste

METHOD

• Heat the oil in a pan, add the ginger and cook for a minute.
• Add the boiled potatoes, green chillies, salt and all the masalas and mix well.
• Turn off the flame and let it cool down.
• Transfer it to a bowl, add the coriander leaves, cornflour and breadcrumbs and mix well.
• Take a small portion of the mixture and shape it into a cutlet. Do the same for the rest of the mix.
• In a bowl, add the flour, water and black pepper powder and make the batter; its consistency should be like dosa batter.
• Heat the oil in a vessel, dip the cutlets into the batter, roll them in the crushed vermicelli and fry them in hot oil.
• Your potato vermicelli cutlets are ready to serve. Serve with tomato ketchup or green chutney.