Semiya Upma Cutlet | Vermicelli Cutlet
Crispy, flavorful cutlets made from vermicelli upma, sweet potato, veggies, and spices. Perfect as a snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: undefined
- Category: Snack / Appetizer
- Method: undefined
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
1 cup vermicelli upma (or plain cooked vermicelli)
1 large sweet potato, boiled and mashed
1/4 cup flattened rice (poha)
1 teaspoon salt
1/2 tablespoon grated ginger
1 tablespoon cornflour
1 large onion, minced
1 tablespoon green chilies, finely chopped (adjust spice level)
1/4 cup boiled mixed veggies (cauliflower, beans, carrots), finely minced
1/4 cup semolina (rava)
1 tablespoon mint, finely chopped
1 tablespoon coriander, finely chopped
4 tablespoons oil (or as needed for shallow frying)
Instructions
- Combine vermicelli upma, mashed sweet potato, poha, salt, ginger, cornflour, onion, green chilies, veggies, semolina, mint, and coriander in a large bowl. Mix well.
- Shape mixture into flat, round cutlets (2-3 inches diameter).
- Heat oil in a pan over medium heat for shallow frying.
- Shallow fry cutlets 3-4 minutes per side until golden and crispy; cook in batches.
- Drain on paper towels and serve hot with chutney or sauce.
Notes
Add finely chopped nuts like cashews for extra crunch.
Use grated carrot instead of some of the boiled veggies for a sweeter taste.
Mix in some cheese for a gooey surprise inside the cutlets.
Spice it up with a pinch of garam masala or chaat masala.
Make these gluten-free by substituting semolina with chickpea flour.
