Namkeen Seviyan/Namkeen Vermicelli with Bread Crumbs is a my mother’s way of serving this popular breakfast dish. The delicious namkeen seviyaan are mixed with deep fried bread pieces for a richer and fuller breakfast or snack.
This is one of my favorite breakfast. Enjoy more breakfast recipes like moong dal cheela, matar ke paranthe. And not just mine slowly V & other family members have also happily adopted this breakfast. You would wonder that what is so special in making savory vermicelli, all household has this once a while or once a week. Well the specialty lies in addition of bread & the way it is made.
And not just me, this recipe is enjoyed by my mamaji as well, whenever he is visiting us, he makes it a point to stay for breakfast so that he can enjoy this. Hats off to you mom for creating something so enjoyable. Even my MIL has incorporated this recipe to her taste into her own.
This is a yum tasting & filling breakfast. Even my son eats it. If you want, you can replace ghee with oil in all steps but trust me the taste really comes from ghee. You can also skip roasting vermicelli in ghee/ oil completely. But again this enhances the taste of the dish.
How to Make Namkeen Seviyan/ Namkeen Vermicelli at Home?
Namkeen Vermicelli
Ingredients
- 1 cup vermicelli
- 3-4 bread slices
- 2-3 green chilies finely chopped
- 2 medium tomatoes chopped
- 1 medium boiled potato chopped
- ¼ cup peas
- 1 tsp carom seeds ajwain
- ½ tsp turmeric powder haldi
- to taste salt
- ½ tbsp ghee clarified butter
- 1 tbsp lemon juice
- ghee for frying
Instructions
- Chop bread into small pieces, about 1.5 cm squares.
- Heat ghee in a wok & fry these bread pieces till golden brown. Remove & allow to drain ghee on paper towel.
- In the same ghee, roast the vermicelli. Roast in ghee even if you have bought roasted ones or have already roasted them at home. This step is what really gives the taste to this dish. Remove & drain excess ghee on paper towel.
- In a pan, heat ghee. When it is hot, add carom seeds, when they splutter add green chilies, turmeric powder & salt. Add peas, & boiled potatoes. Lightly roast them for 2-3 minutes.
- Add roasted vermicelli. Cover them with water. Add enough water to allow them to be completely submerged in it. Cover the lid & allow to cook on slow flame.
- When only little water is left, add tomato & mix lightly.
- Once totally dry, add bread pieces & mix gently. Turn off the flame. Mix in lemon juice & serve hot.
Notes
- You can replace ghee with oil in all steps but trust me the taste really comes from ghee.
- You can also skip roasting vermicelli in ghee/ oil completely and use pre-roasted available at grocery stores. But again roasting it at prior to cooking enhances the taste of the dish.
