Semiya Finger Cutlets – using leftover Semiya Upma

Couple of nights back I made semiya upma for dinner. After having it for lunch today, I still had some of it leftover. Instead of having the same upma AGAIN (Boohoo!), I turned it into these finger cutlets. I made these cutlets on a whim because Anand was home early &  we did not mind indulging in a little fried food just for today….

Semiya Finger Cutlets1

These cutlets tasted so incredibly different – crispy on the outside because of the vermicelli and soft inside because of the bread and potato. JUST WOW.

Semiya Finger Cutlets2

If you are like me and are not very fond of fried food, MAKE AN EXCEPTION for these cutlets. Believe me, you will not regret it! 😉

Semiya Finger Cutlets

Cook time: 30 minutes; Recipe Source: Self; Yields: 8 finger cutlets


  • Leftover Semiya Upma – 1/2 cup
  • Potato – 1, boiled and mashed
  • Bread slices – 2
  • Chaat Masala powder – 1 1/2 tsps
  • Garam Masala – 1 tsp
  • Salt – a pinch
  • Coriander leaves – few for extra flavor


Soak bread in water and then squeeze out the water COMPLETELY. Crumble it along with potato, chaat masala, garam masala, salt and coriander leaves. Mix thoroughly.


Then add the semiya upma. Mix until well combined to form a non-sticky dough.


Roll into desired shapes – I made mine like finger bites/mozzarella sticks. Deep fry in oil.


Enjoy hottttttt with a cup of tea on a cold winter evening! 🙂

Semiya Finger Cutlets5

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