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….

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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.

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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

Ingredients: 

  • 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

Instructions: 

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.

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

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

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

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