Masala Vermicelli

MASALA VERMICELLI

A morning breakfast or an afternoon snack, Masala or vegetable vermicelli is a good option to rely on. A quick ten minutes recipe I usually relish after my work hours. Sometimes my day  goes too hectic and I feel like munching something spicy after work. Being a diet conscious I usually avoid kachori and samosas.

Vermicelli is generally used in kheer or desserts. But I usually make it full of vegetables like a pulao.

Here are the notes of recipe

What we need

Roasted vermicelli  200gms ( if you don’t get roasted one, you can roast it on medium heat in a pan with a tsf of oil). These days whole wheat vermicelli is available. It’s healthier than regular refined flour product.

Ajwain  1/4tsf

Chopped one onion

Ginger garlic paste 1tsf

Finely chopped vegetables: anything you like as capsicum, carrot, peas, beans etc

Chopped green chilli

Turmeric powder 1/4tsf

Cumin powder 1/4tsf

Salt

1 tsf vegetable oil

Lemon juice

Chopped coriander to garnish

In a non stick pan, heat the oil on medium heat, add ajwain. Once it gets golden brown, add onions, garlic ginger paste. Once the onion gets tender. Add all the spices, add vegetables. Sauté for a minute. Add vermicelli. Add 100ml of water. Be careful, don’t add excess water, it will make it soggy. Add lemon juice. Cover the pan for five minutes. Now switch off the gas and let the vermicelli absorb the juices.

Serve hot. Garnish with chopped coriander. To make it more chatpata: chat masala can be added.