Vermicelli Coated Potato Corn and Cheese Cutlet
Vermicelli Coated Potato Corn and Cheese Cutlet

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, vermicelli coated potato corn and cheese cutlet. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vermicelli Coated Potato Corn and Cheese Cutlet is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Vermicelli Coated Potato Corn and Cheese Cutlet is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook vermicelli coated potato corn and cheese cutlet using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vermicelli Coated Potato Corn and Cheese Cutlet:
  1. Take 4 potatoes
  2. Get 1 big onion
  3. Make ready 1 bowl American corn
  4. Make ready 1 cup grated cheese
  5. Prepare 1 cup Bread crumbs
  6. Prepare 1 cup vermicelli for coating
  7. Make ready 2 tablespoon cornflour
  8. Make ready 1 green chilli
  9. Make ready 1 tablespoon ginger
  10. Take To taste Salt
  11. Make ready 1 tsp Red chilli powder
  12. Prepare 1 tsp Chaat masala powder
  13. Make ready 1 tsp Garam masala powder
  14. Take As required Oil for frying
Instructions to make Vermicelli Coated Potato Corn and Cheese Cutlet:
  1. Boil potatoes.
  2. Finely chop onions, ginger and green chilli.
  3. Mash the boiled potatoes, corn, grated cheese, breadcrumbs, red chilli powder, garam masala powder, chaat masala powder and salt.
  4. Make small cutlets out of the mixture and let them freeze for 30 minutes.
  5. Mix cornflour and water to make a semi thick paste.
  6. Take out cutlets from the fridge and coat it with cornflour mixture.
  7. Now coat the cutlets with vermicelli.
  8. Heat oil completely and drop the cutlets for deep frying.
  9. Take out cutlets when golden brown.
  10. Serve with mint chutney or tomato ketchup.

So that is going to wrap it up for this special food vermicelli coated potato corn and cheese cutlet recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!