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Aloo Semiya Cutlet Recipe

Aloo Semiya Cutlet
How to make Aloo Semiya Cutlets

As the name suggests, this cutlet is made with boiled potatoes and semiya (vermicelli) to give it a perfect crunch and crispiness.

  • Total Cook Time 25 mins
  • Prep Time 15 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Aloo Semiya Cutlet

  • 4 Boiled Potatoes
  • 1 cup Vermicelli
  • 2 tbsp Cornflour
  • 1 tsp Black Pepper
  • 1 tsp Chilli Flakes
  • Salt to taste
  • 1/4 tsp Red Chilli Powder
  • 1 tsp Cumin Powder
  • 2 tbsp Bread crumbs
  • 1/2 tsp Chaat Masala
  • 1/2 tsp Garam Masala
  • 2 tbsp Coriander (finely chopped)
  • For Slurry:
  • 2 tbsp Maida
  • 2 tbsp Corn flour
  • 1/2 tsp Black Pepper
  • Salt to taste
  • Water

How to Make Aloo Semiya Cutlet

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Heat ghee in a pan and roast the Semiya for 4-5 minutes or until golden.
Once done, boil the vermicelli for 2-3 mins. Then, drain the semiya and let it cool down.
Now, add corn flour in the vermicelli bowl and mix it well.
Now, add boiled potatoes, bread crumbs, ginger paste, green chillies, chilli flakes, cumin powder, garam masala, chaat masala and salt to taste.
Mix everything well. Take a small portion from the mixture, roll it like a cutlet (cylindrical shaped).
To prepare slurry, in a small bowl take 2 tbsp corn flour, 2 tbsp maida, 1/4 tsp pepper powder and tsp salt to taste. Add water to prepare smooth batter.
Now, dip cutlets one by one in the cornflour slurry, then roll in vermicelli.
Deep fry it on low-medium flame. Keep frying until cutlet turns golden and crispy.
Serve and enjoy!
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