Bird's Nest Recipe | Cute and Yummy kids snack recipe | easy starter Mumbai Kitchen

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Mash 4 boiled potatoes in a bowl.

Dip bread slices lightly in water and then mix them with the mashed potatoes for binding.

Set aside a portion of the potato mixture.

Add crushed ginger, chopped garlic, green chili, coriander, crushed peas, turmeric, red chili powder, cumin powder, chaat masala, and salt to the potato mixture. Adjust spices to taste.

Mix everything well and set aside.

Prepare a thin batter using cornflour or rice flour or all-purpose flour.

Shape the potato mixture into small balls or cutlets.

Dip each cutlet in the prepared batter, then coat with crushed vermicelli for a crispy texture.

Shape all cutlets and place them on a tray.

Refrigerate the cutlets for 15-20 minutes to set.

While the cutlets are setting, make small balls from the leftover potato mixture for garnishing.

Heat oil for deep frying.

Deep fry the cutlets until they are golden brown, about a minute or less on each side, ensuring they remain white inside.

Remove the cutlets from the oil once they have a light golden color.

Continue frying the remaining cutlets until golden brown on both sides, stirring occasionally for even cooking.

Garnish the fried cutlets with coriander or mint leaves and serve with sauce or chutney.

Equipment Needed

Spice Level:

Dietary

Allergens