How to make Egg Vermicelli Cutlet - Eggs coated with spicy potato mixture, rolled in vermicelli and deep-fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs Hard Boiled, Roasted Vermicelli

Cuisine : Indian

Course : Snacks and Starters

Egg Vermicelli Cutlet Recipe Card

Egg Vermicelli Cutlet
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Stuffed Omelette Roll, Paneer Shawarma, Cream Corn, Vegetable Roll Wrap.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg Vermicelli Cutlet Recipe

  • Eggs Hard Boiled hard boiled 4

  • Roasted Vermicelli 1 cup

  • Potatoes boiled and peeled 3-4 medium

  • Salt to taste

  • Roasted cumin powder 1 1/2 teaspoons

  • Green chillies finely chopped 4

  • Garlic finely chopped 1 teaspoon

  • Crushed black peppercorns to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Oil for deep-frying

  • White of 1 egg whisked

Method

Step 1

Grate potatoes into a bowl. Add salt, cumin powder, green chillies, garlic, crushed peppercorns and coriander leaves and mix well.

Step 2

Coat eggs with a thin layer of this potato mixture.

Step 3

Heat sufficient oil in a kadai. Put egg white in a bowl and spread vermicelli in a plate.

Step 4

Dip the eggs in egg white, coat them in vermicelli, press lightly so that the vermicelli sticks to the eggs. Gently slide into hot oil and deep-fry till golden. Drain on absorbent paper.

Step 5

Serve immediately.