vermicelli coated cutlets

Vermicelli Coated Cutlets | Semiya Cutlets

Semiya Cutlets

Vermicelli Coated Cutlets with step by step pictures- Absolutely cute and adorable, nest shaped cutlets, which have a crunchy bite of fried vermicelli, followed by soft and spicy potato and semolina cutlet is vermicelli coated cutlet. The best part about this cutlet recipe is that it is very pleasing to the eyes and is sure to be loved by the kids. These cutlets make perfect kids’ party snacks. Also, these are great for kitty parties too. The cutlet recipe can easily be customized. In this recipe, semolina cutlets have been coated with vermicelli. However, you can follow this method for any other cutlet recipe to make vermicelli coated cutlets.

Ingredients for Vermicelli coated Cutlets:

Cutlets: I have prepared vermicelli cutlets using sooji cutlets. These cutlets are super delicious and melt in the mouth, just perfect to be used for vermicelli coated cutlets. You can make semiya cutlets using any cutlet recipe given here.

Vermicelli: It is better to use the finer vermicelli to make vermicelli coated cutlets. The vermicelli should be roasted slightly. Thereafter the same should be crushed for proper coating. However, if you do not have the fine vermicelli, you can use the one we use regularly for vermicelli recipes. In fact, I have used the regular one in the absence of the finer ones.

Slurry: Absolutely smooth slurry using all-purpose flour, cornflour, and water should be used to make these cutlets.

Paneer: Grated paneer seasoned with a little salt is used to make edible eggs. However, I did not have paneer so I made eggs using rice flour, water, and salt taking help from the recipe given here.

How to shape nest cutlets?

You can use any cutlet recipe to make nest cutlets. It is important that before shaping the cutlets make sure the mixture is at room temperature. It should not be hot. Take a portion and make a small and bowl with it. Shape it well. A very shallow dent with not be visible after the coating etc. So make sure the cutlet is hollow enough. Dip the cutlet in the slurry. Use one hand to dip it in the slurry and use another hand to coat it with vermicelli. This will help you to do it neatly. Make sure to refrigerate the coated cutlets till the same are chilled.

Recipes similar to vermicelli coated cutlet recipes on the blog:

There are a number of recipes on the blog which look very tempting and cute. These include the easy and simple sprinkle sandwiches, very close to Australian fairy bread. Further mini burgers, mini pizza are a few food items that can pep up your kids’ birthday party or their evening snack. You should also check the super cute cake pops recipe.

How to serve Vermicelli Coated Cutlets?

Serve these hot for any weekend evening snack.

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Vermicelli Coated Cutlet

1.This recipe makes 6-8 nest cutlets. Although the sooji cutlet recipe mentions, 12-15 cutlets, but the nest cutlets call for more mixture. Therefore with that much mixture you can make 6-8 nest cutlets.

Tips:Link to sooji cutlet recipe in the ingredients section.

vermicelli coated cutlets

2.To make eggs, mash the paneer well till it is smooth. Add little salt to taste.

vermicelli coated cutlets

3.Take a small portion and shape it into an egg. Make 6-7 eggs like so.

vermicelli coated cutlets

4.Crush the roasted vermicelli.

vermicelli coated cutlets

5.To make the slurry, in a bowl take 2 tbsp of all-purpose flour and 2 tbsp of corn flour.

vermicelli coated cutlets

6.Add 4 tbsp of water. Mix till absolutely smooth and lump-free.

vermicelli coated cutlets

7.Make the cutlet dough and divide it into 6-8 portions. Take a portion.

vermicelli coated cutlets

8.Shape the same into small bowls.

vermicelli coated cutlets

9.Dip it in the slurry.

vermicelli coated cutlets

10.Coat it well with the vermicelli.

vermicelli coated cutlets

11.Refrigerate it for 30 minutes or so.

vermicelli coated cutlets

12.Heat enough oil.

vermicelli coated cutlets

13.Put the cutlet in hot oil.

vermicelli coated cutlets

14.Fry on medium to high flame, till golden brown.

vermicelli coated cutlets

15.To assemble, just place the eggs in the nest cutlets.

vermicelli coated cutlets

16.Serve hot. Bon appetite!

vermicelli coated cutlets

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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