INGREDIENTS

1. Vermicelli – 3/4 cup
2. Ground nut powder – 1 cup
3. Rusk powder – 1 1/2 cups
4. Salt – 1 tsp
5. Oil  – to deep fry
6. Corn flour – 2 tbsp

FOR MASALA STUFFING

1. Potatoes – (3-4)
2. Onion – 1
3. Tomato – 1
4. Red chili powder – 1/2 tsp
5. Turmeric powder – 1/4 tsp
6. Salt – 1/2  tsp
7. Curry leaves – 1 sprig
8. Coriander leaves – 2 sprigs
9. Hing – 1/4 tsp
10. Oil – 1 tbsp

PROCEDURE

FOR MASALA STUFFING

1. Wash and clean the potato well.
2. Cut them into 2 and pressure cook it along with water and salt.
3. Allow it to cool and peel the skin.
4. Mash the potatoes well in hands or with a masher.
5. Heat oil in a kadai.
6. 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.
7. 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

1. In a bowl, add corn flour and water. Make it into a thin paste. Keep it aisde.
2. In a kadai, add water, vermicelli, few drops of oil and salt. Cook the vermicelli for 5 minutes.
3. Drain the excess water and keep it aside.
4. In a mixing bowl, add cooked vermicelli, a part of rusk powder and groundnut powder. Knead it well.
5. Pinch a small portion of it and stuff the masala in it. Roll it into balls.
6. Dip the balls in corn flour paste and rusk powder.
7. Heat oil in a kadai.
8. Drop the balls and deep fry them.
9. Serve hot with sauce or chutney.

NOTE

1. Instead of potato, soaked and cooked white or brown chick pea can be used.
2. Veggies like carrot, beans, green peas, cabbage can also be used in the stuffing.
3. If preferred, non-veg stuffing can also be done
4. The shape of the fritters can be rolled long or circle.