INGREDIENTS
- Vermicelli – 3/4 cup
- Ground nut powder – 1 cup
- Rusk powder – 1 1/2 cups
- Salt – 1 tsp
- Oil – to deep fry
- Corn flour – 2 tbsp
FOR MASALA STUFFING
- Potatoes – (3-4)
- Onion – 1
- Tomato – 1
- Red chili powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Salt – 1/2 tsp
- Curry leaves – 1 sprig
- Coriander leaves – 2 sprigs
- Hing – 1/4 tsp
- Oil – 1 tbsp
PROCEDURE
FOR MASALA STUFFING
- Wash and clean the potato well.
- Cut them into 2 and pressure cook it along with water and salt.
- Allow it to cool and peel the skin.
- Mash the potatoes well in hands or with a masher.
- Heat oil in a kadai.
- Add finely chopped onion, chopped tomatoes, red chili powder, turmeric powder, finely chopped curry leaves, hing, salt and finely chopped coriander leaves. Saute it till the tomatoes becomes soft.
- Now add mashed potatoes to the onion-tomato mixture. Mix it well. Cook for 2 minutes. If the masala is too dry then add little water.
FOR VERMICELLI FRITTERS
- In a bowl, add corn flour and water. Make it into a thin paste. Keep it aisde.
- In a kadai, add water, vermicelli, few drops of oil and salt. Cook the vermicelli for 5 minutes.
- Drain the excess water and keep it aside.
- In a mixing bowl, add cooked vermicelli, a part of rusk powder and groundnut powder. Knead it well.
- Pinch a small portion of it and stuff the masala in it. Roll it into balls.
- Dip the balls in corn flour paste and rusk powder.
- Heat oil in a kadai.
- Drop the balls and deep fry them.
- Serve hot with sauce or chutney.
NOTE
- Instead of potato, soaked and cooked white or brown chick pea can be used.
- Veggies like carrot, beans, green peas, cabbage can also be used in the stuffing.
- If preferred, non-veg stuffing can also be done
- The shape of the fritters can be rolled long or circle.