Potato Vermicelli Cutlet Recipe – Easy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Potato Vermicelli Cutlet Recipe – Easy Indian Snack

Hey everyone! If you’re anything like me, you always crave a satisfying snack with your evening chai. And honestly, sometimes you want something a little more special than just biscuits, right? That’s where these Potato Vermicelli Cutlets come in. They’re crispy, flavorful, and surprisingly easy to make. I first stumbled upon this recipe while looking for ways to use up leftover vermicelli, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

These cutlets are the perfect blend of textures – soft potato, crunchy vermicelli, and a delightful spice kick. They’re a fantastic way to sneak in some veggies (hello, onions and curry leaves!) and are seriously addictive. Plus, they’re a great make-ahead snack, perfect for when guests pop over unexpectedly. Trust me, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cutlets:

• 0.5 cup Roasted Vermicelli
• 2 Onions
• 1 Potato
• 0.5 cup Gram flour (Besan)
• 1 tablespoon Rice flour
• 2 Green chilli (slit)
• 2 teaspoon Ginger (finely chopped)
• 2 pinch Asafoetida (Hing)
• 0.5 teaspoon Red chilli powder
• 2 tablespoon Mint & coriander leaves (chopped)
• 1 sprig Curry leaves
• 1 tablespoon Hot oil
• 1 teaspoon Cumin seeds
• Salt (to taste)
• Oil (for deep frying)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Roasted Vermicelli: Using roasted vermicelli is key! It adds a lovely nutty flavor and helps the cutlets hold their shape. If you only have plain vermicelli, you can lightly roast it in a dry pan until golden brown.
• Asafoetida (Hing): Don’t skip the hing! It adds a unique savory depth that’s so characteristic of Indian cooking. It also aids digestion – a little bonus!
• Spice Levels: Spice is a very personal thing. My family likes a good kick, so I usually add a little extra chilli powder. But feel free to adjust it to your preference. Some people even add a pinch of turmeric for color and extra flavor.
• Regional Variations: In some parts of India, people add a little bit of amchur (dry mango powder) for a tangy twist. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil or pressure-cook your potato until it’s nice and tender. Once cooked, peel it and mash it really well – no lumps allowed!
2. While the potato is cooking, cook the vermicelli in about 2 cups of water until it’s al dente. Drain it immediately and rinse with cold water to stop the cooking process. This prevents it from getting mushy.
3. Thinly slice those onions lengthwise. They add a lovely texture to the cutlets.
4. Now, in a large bowl, combine the mashed potato, cooked vermicelli, sliced onions, gram flour, rice flour, slit green chillies, chopped ginger, a pinch of asafoetida, red chilli powder, chopped mint and coriander, curry leaves, cumin seeds, and salt.
5. Here’s the trick: mix everything gently without adding any water. You want a cohesive mixture that holds its shape.
6. Heat up plenty of oil in a kadai (or deep frying pan). Shape the mixture into small patties – about 2 inches in diameter is good.
7. Carefully drop the patties into the hot oil and deep-fry until they’re golden brown and crispy.
8. Drain them on paper towels to remove any excess oil. And that’s it! Serve hot and enjoy.

Expert Tips

• Don’t overcrowd the kadai when frying. Fry in batches to maintain the oil temperature and ensure even cooking.
• If the mixture feels too dry, you can add a tiny bit of water, but be careful not to overdo it.
• For extra flavor, you can add a sprinkle of chaat masala to the cutlets after frying.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: To make these vegan, simply substitute the binding agent. Flaxseed meal works wonderfully! Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to create a gel. Add this to the mixture instead of the gram flour.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your asafoetida (hing) is also gluten-free. Some brands add wheat flour as a stabilizer.
• Spice Level Adjustment: For a milder flavor, reduce or omit the red chilli powder. For a spicier kick, add a finely chopped green chilli or a pinch of cayenne pepper. My friend, Priya, loves to add a dash of habanero powder!
• Festival Adaptations: These cutlets are perfect for Diwali or any festive occasion. Serve them with a variety of chutneys and dips for a delightful spread.

Serving Suggestions

These cutlets are amazing on their own, but they’re even better with:

• Your favorite chutney (mint-coriander, tamarind, or mango chutney are all great choices)
• Tomato sauce
• A side of raita (yogurt dip)
• A hot cup of chai!

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or air fryer to restore their crispiness.

FAQs

Let’s answer some common questions:

• What type of oil is best for deep frying these cutlets? You can use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
• Can I make these cutlets ahead of time? Absolutely! You can prepare the mixture and shape the patties ahead of time. Store them covered in the refrigerator for up to 24 hours before frying.
• Can I bake these cutlets instead of frying them? Yes, you can! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried cutlets, but they’ll still be delicious.
• What is the purpose of adding rice flour to the mixture? Rice flour helps to bind the mixture and gives the cutlets a nice crispy texture.
• What can I serve with these cutlets besides chutney and tomato sauce? Try serving them with a side of yogurt dip, a sprinkle of chaat masala, or a refreshing salad.

Enjoy making these Potato Vermicelli Cutlets! I hope they bring a little bit of Indian snack-time happiness to your kitchen. Let me know how they turn out in the comments below!