Potato Vermicelli Cutlets

This unique potato cutlet recipe by SWEENY DIAS is a take on the Birds’ Nest snack. It’s the perfect finger food and the vermicelli-based crusty exterior adds a good bite.


  • 350 grams boiled potatoes
  • 2 to 3 tablespoons coriander leaves, finely chopped
  • ½ inch piece ginger, finely chopped
  • 2 green chillies, finely chopped
  • Salt to taste
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon lemon juice
  • 1 teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon amchur powder
  • ¼ teaspoon chaat masala
  • Oil for frying
  • 1 cup sevai or vermicelli, roasted and crushed
  • 1 tablespoon cornflour
  • ¼ cup breadcrumbs (optional)
  • Oil to deep fry

For the batter:

  • ½ cup refined flour (maida)
  • 5 tablespoons water
  • ½ tablespoon black pepper powder
  • Salt to taste


  • Heat the oil in a pan, add the ginger and cook for a minute.
  • Add the boiled potatoes, green chillies, salt and all the masalas and mix well.
  • Turn off the flame and let it cool down.
  • Transfer it to a bowl, add the coriander leaves, cornflour and breadcrumbs and mix well.
  • Take a small portion of the mixture and shape it into a cutlet. Do the same for the rest of the mix.
  • In a bowl, add the flour, water and black pepper powder and make the batter; its consistency should be like dosa batter.
  • Heat the oil in a vessel, dip the cutlets into the batter, roll them in the crushed vermicelli and fry them in hot oil.
  • Your potato vermicelli cutlets are ready to serve. Serve with tomato ketchup or green chutney.

Sweeny Dias from MumbaiFoodScenes is an active Instagram blogger. She is on a sojourn to explore the culinary world as a Mumbaikar and tells her followers what makes it to the final cut. MumbaiFoodScenes guarantees instant food cravings—from humble eateries to fine-dining luxuries, she covers it all. Follow her on Instagram @mumbaifoodscenes.

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