Vermicelli Potato Cutlet

PREPARATION

1. Heat 1 teaspoon oil in a pan, add 100 grams vermicelli and roast for 3 - 5 minutes.
2. Now, in a another pan, add 500 milliliters water, roasted vermicelli and bring it to a boil.
3. Transfer it to a mixing bowl, add 30 grams corn flour and mix it well to combine.
4. Rest for 20 - 25 minutes.
5. Take a pressure cooker, add 800 milliliters water, 550 grams potatoes and cover it with lid.
6. Cook until you hear 2 whistles.
7. Now, in a mixing bowl, add 100 grams all purpose flour, 30 grams corn flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 200 milliliters water and mix it well. Keep aside.
8. Then, in a another mixing bowl, add mashed boiled potatoes, 1 teaspoon green chili, Coated vermicelli, 2 1/2 teaspoons corn flour, 50 grams bread crumbs, 1 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon dry mango powder, 1 teaspoon garam masala, 1 tablespoon coriander and mix it well to combine.
9. Take a prepared mixture roll the cylindrical shape.
10. Dip it in the prepared flour mixture and roll it in coated vermicelli.
11. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
12. Drain it on an absorbent paper.
13. Serve with ketchup.