March 21, 2014


Kheema - 250 gms
Vermicelli - 200 gms
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Salt  to taste
Turmeric - 1/2 tsp
Red chilli powder - 2 tsp
Corn flour/ wheat flour for dusting
Oil for frying
Coriander leaves - small bunch


  • Boil vermicelli in boiling water for 5 minutes or till tender then drain the water completely.
  • Cook kheema along with ginger garlic paste, turmeric, salt and 1 tsp of chilli powder till tender and soft.
  • Let it cool then grind to make paste. 
  • Now mix vermicelli, kheema mixture, chopped coriander leaves, garam masala and chilli powder.
  • Make small balls and press them like cutlets. 
  • Roll in flour and deep fry till brown.
  • Serve hot.

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