Crispy Semiya Cutlet Recipe – A Delicious Tea-Time Snack
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Semiya Cutlet is a delicious and crispy snack made with roasted vermicelli (semiya), a medley of vegetables, and aromatic Indian spices. These golden brown delights are crunchy on the outside while staying soft and flavorful on the inside. Ideal for evening tea, kids’ lunch boxes, party platters, or as a festive appetizer, Semiya Cutlets never fail to impress.
The cutlets are made by mixing boiled semiya with mashed potatoes, grated carrots, peas, and flavorful masalas. After shaping them into patties, they’re shallow-fried or air-fried until crisp. Serve them with green chutney or ketchup for that perfect bite.
To retain the freshness and avoid sogginess, wrap your hot Semiya Cutlets in Ekvee Foodwrap—a premium food wrapping paper designed to keep snacks non-greasy and hygienic. Unlike ordinary foil paper, Ekvee Foodwrap helps maintain the taste and texture of your snack, whether packed for travel or stored for later.
Whether you're using paper foil to keep them warm or Ekvee’s non-stick food wrap to serve them cleanly, your cutlets will remain as delightful as freshly made. Ekvee Foodwrap is food-safe, oil-resistant, and perfect for wrapping cutlets, sandwiches, parathas, and more. Say goodbye to messy wraps and oily fingers!
Next time you prepare Semiya Cutlets, don’t forget to wrap them with care using Ekvee Foodwrap – the smart, clean, and sustainable way to enjoy your favorite homemade snacks.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Course: | Appetizer, Breakfast, Snack |
| Cuisine: | Fusion, Indian |
| Servings: | 4 |
| Calories: | 180 kcal |
Ingredients
- Semiya | Vermicelli – ½ cup
- Potato – 1 boiled & mashed
- Carrot – 1 small grated
- Green peas – ¼ cup cooked
- Jeera powder – 1 tsp
- Red chili powder – ½ tsp
- Salt – to taste
- Coriander leaves – a few chopped
- Garam masala – 2 pinches
- Bread crumbs – as needed
- Maida | All-purpose flour – 1 tbsp
- Oil – to deep fry
Instructions
Cook the Vermicelli:
- Boil water and cook vermicelli until soft.
- Drain excess water and keep it aside.
Prepare the Mixture:
- In a bowl, mash the boiled potato and add grated carrot and cooked peas.
- Add jeera powder, red chili powder, garam masala, salt, and chopped coriander leaves.
- Mix well and then add cooked vermicelli.
- Sprinkle bread crumbs and mix everything to form a soft dough.
Shape the Cutlets:
- Take a small portion of the mixture and shape it into round or oval cutlets.
- In a separate bowl, mix maida with a little water to form a thin paste.
- Dip each cutlet in the maida paste, then coat it with bread crumbs for extra crispiness.
Fry the Cutlets:
- Heat oil in a pan and deep-fry the cutlets on medium flame until they turn golden brown and crispy.
- Remove and place them on butter paper to absorb excess oil.
Serve:
- Enjoy these crispy Semiya Cutlets hot with chutney or ketchup.
- Use Ekvee food wrapping paper to serve them fresh and presentable.