POTATO VERMICELLI BALLS
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It’s been a couple of days since I blogged.After Vishu celebrations I was quite stuck up with a hectic schedule. I guess you all will find this snack refreshing..
4 medium sized potatoes
2 large onions finely cut in small pieces
3-4 green chillies diced
1/2 cup of vermicelli lightly crushed
1/2 tsp Garam masala powder
1 tsp red chilly powder
1/2 tsp yellow turmeric powder
3/4 cup bread crumbs
2 eggs scrambled
salt to taste
oil for frying
- Boil the potatoes with 1/2 a teaspoon of turmeric powder and salt .Mash them well when they are well cooked.
- In a heavy bottomed pan heat 1 tbsp oil and and saute the onions with green chillies.Stir till the onions turn light brown.Add the mashed potatoes and scrambled eggs and mix well.
- Add the chilli powder and the garam masala powder and stir well adding the bread crumbs before turning off the flame.
- When the mix cools make lemon sized balls .Roll the balls in the vermicelli and deep fry them in oil.
- Tomato ketchups go fine with these vermicelli balls.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
6 Comments
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Zia Elle
May 4, 2010 at 8:13 pmWellcome back!
very nice your balls but what are vermicelli for you? For me they are a kind of pasta (something like spaghetti)but I'm afraid you mean something different….
Shabs..
May 5, 2010 at 12:49 pmNice recipe da…nice pic too…..pinney i have doubt…do u use measuring cups for ur recipes or regular tea cups?..pinney does u r book have pics in it?…how mnay recipes are there in the book and how many pages?
Shabs..
May 5, 2010 at 12:50 pmRegarding zia elle's question, vermicelli is a thinner version of spaghetti:)..really thin…
Nimi SunilKumar
May 5, 2010 at 1:06 pmlidia..
well vermicelli is a kind of pasta.Here I hv crushed it a bit to roll the potato mix
jcarsi
May 5, 2010 at 8:20 pmThis dish seems to be very tasty and would appeal even to my kids. I'll have to include this in my future menus…
Mano Saminathan
May 30, 2010 at 5:59 pmNice recipe with a beautiful photograph!