Cheesy Vermicelli Upma Cutlet

It’s study holidays for my son now and am packing school tiffin only for my daughter. She is not very fond of upma varieties. Only exception is vermicelli upma.
So when I told her the previous night that I was planning to make that for school tiffin, she agreed. She is very fond of fresh corn too. Had bought them that evening. I decided that I’ll make upma with lot of fresh corn.

And all of sudden, the creative part in me surfaced and i started wondering how it would be if I made cutlets with vermicelli upma. When I shared my thoughts with my daughter, she also found it interesting and said that I should give a try.
As I started thinking about it, the recipe fell in place. It is a simple recipe, but took a little more time and effort than making the regular upma. But am really glad that I made these cutlets as it came out very well and my kids gave a thumps up for my new recipe:)

Ingredients

Roasted Vermicelli- 2 cups
Oil- 1 tbsp + as required for shallow frying
Chopped onions- 1/2 cup
Jeera powder- 1 tsp
Red chilli powder- 1 tsp
Dry mango powder( amchur)- 1/2 tsp
Salt to taste
Besan( chick pea flour)- 2 tsps
Corn flour- 2 tbsps
Boiled and crushed fresh corns- 1 cup
Chopped coriander leaves- 1 tbsp
Grated mozzarella cheese- 3/4 th cup
Crushed cornflakes- 3/4 th cup( cereal corn flakes)
Milk- 2 tbsps

Method

Heat 1 tbsp oil in a pan.
Add chopped onions and sauté till it becomes pink. Add jeera powder, chilli powder, amchur powder, salt to taste and the roasted vermicelli. Mix well, sauté for min. Add 1 cup of water, mix well, reduce the flame, close the pan with a lid and cook till the vermicelli becomes soft and dry.
Take off from the gas and cool.

To this upma, add crushed corn, besan, corn flour, chopped coriander leaves, salt as required. Mix well and knead it to a dough.

Divide it into 8 portions. Roll the upma into a smooth ball and press in the center to make it as a shallow cup. Fill it some grated cheese. Close it completely, shape it into a round cutlet.