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.
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.
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.
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.
Serve these hot for any weekend evening snack.
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.
2.To make eggs, mash the paneer well till it is smooth. Add little salt to taste.
3.Take a small portion and shape it into an egg. Make 6-7 eggs like so.
4.Crush the roasted vermicelli.
5.To make the slurry, in a bowl take 2 tbsp of all-purpose flour and 2 tbsp of corn flour.
6.Add 4 tbsp of water. Mix till absolutely smooth and lump-free.
7.Make the cutlet dough and divide it into 6-8 portions. Take a portion.
8.Shape the same into small bowls.
9.Dip it in the slurry.
10.Coat it well with the vermicelli.
11.Refrigerate it for 30 minutes or so.
12.Heat enough oil.
13.Put the cutlet in hot oil.
14.Fry on medium to high flame, till golden brown.
15.To assemble, just place the eggs in the nest cutlets.
16.Serve hot. Bon appetite!
PREP TIME 30 minutes + 30 minutes chilling time
COOK TIME 15 minutes
TOTAL TIME 45 minutes + 30 minutes passive time
For coating:
For slurry:
For eggs:
Other ingredients:
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