Vermicelli Cutlet / Semiya Cutlet

I made this cutlet from the leftover Vermicelli Upma. This tasted absolutely yummy. I'm happy that I found a way out for leftover vermicelli upma. It is not necessary that you should try it with leftover upma alone, you can even try it with freshly cooked vermicelli. In that case, you have to add finely chopped onions. Now, see how I have made the cutlet...

Ingredients :

1. Vermicelli Upma - 1 Cup

2. Bread Slice (fresh/leftover) - 2

3. Potato - 2 (Medium sized - Cooked and mashed)

4. Chilli Powder - 2 tsp

5. Garam Masala - 1 tsp

6. Carrot - 1/4 Cup (Grated)

7. Beetroot - 1/4 Cup (Grated)

8. Salt - Little qty

9. Coriander - 1/4 Cup (Finely Chopped)

10. Oil - For Frying

Procedure :

1. Take the bread pieces, immerse in a cup of water for a second. Now, squeeze out the water and mash them completely.

2. Add mashed breads to the potato. Now add chilli powder, garam masala, salt, carrot and beetroot.

3. Mix them well. Finally, add the vermicelli upma.

4. Mix well. Make it to a chapathi dough consistency.

5. Make cutlets in desired shape.

6. Deep fry in oil.

7. Serve hot with sauce.

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