Aloo Semiya Cutlet: Try this quick and easy Cutlet for your next after-break tea

When the clock hits 4, we all feel like we’re sipping on something delicious with a steaming glass of bottle. Bottle time in India is incomplete without delicious snacks. From crackers, cookies and namkeen to bhel, pakoras and more, there’s a never-ending list of snacks to enjoy with your ‘sham ki chai’. While the snack choice is unique to each person’s taste, there is a choice that every bottle lover swears by. And it was a plate of crispy cutlets that came with ketchup and mint chutney. From roadside stalls to our home kitchens – Cutlet is one of those popular snacks made everywhere.

Also read: This winter, try these 7 evening snacks to enjoy with your tea

You can make cutlet with a variety of ingredients like broken cutlet, chicken cutlet, egg cutlet, aloo cutlet and more. Here we bring you a cutlet recipe that is not only delicious but also easy to make. It’s called aloo Semiya cutlet. As the name suggests, this cutlet is made with boiled potatoes and vermicelli (vermicelli) to give it a perfect crunch and crunch. It is spiced with a lake of masalas to bring a fiery flavor to the young shoots. Wondering how to make it? Don’t worry, read below for the recipe.

Aloo Semiya Cutlet Recipe: How To Make Aloo Semiya Cutlet:

To start the recipe, heat the buffalo buttermilk in a saucepan and roast the Semiya for 4-5 minutes or until golden. Once done, boil the vermicelli for 2-3 minutes. Transfer the drained Semiya to a bowl, add the cornstarch and mix well.

Now, add the boiled potatoes, breadcrumbs along with all the dried masalas. Mix well, take a small portion from the mixture, roll up like a cutlet (cylindrical). Dip in the cornstarch mixture, then roll into the vermicelli.

For the complete recipe of Aloo Semiya Cutlet, click here.

For more cutlet recipes, click here.

Enjoy this fun as a snack at your next tea and let us know how you like this innovation in the comments section below. Happy snacking! Aloo Semiya Cutlet: Try this quick and easy Cutlet for your next after-break tea

Ryan Perry

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