Roast the vermicelli for around until golden and then boil for 2-3 mins. Drain the strands and allow to cool. 2. Parboil green peas, carrots and French beans. Mash them together with the boiled ...

Ensure that meat is minced finely and vegetables are chopped finely for veg cutlets. Breadcrumbs give cutlets their distinct texture. Dip them in maida, eggs, & breadcrumbs before frying. For extra ...

Oil: Vegetable oil is my go-to for any shallow ... you’ll end up with oil-saturated breading. As soon as the crispy cutlets come out of the pan, the last step is to hit them with a little ...