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.
Egg Vermicelli Cutlet Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Level Of Cooking : Moderate
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
Grate potatoes into a bowl. Add salt, cumin powder, green chillies, garlic, crushed peppercorns and coriander leaves and mix well.
Coat eggs with a thin layer of this potato mixture.
Heat sufficient oil in a kadai. Put egg white in a bowl and spread vermicelli in a plate.
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.