SALTED VERMICELLI

Vermicelli (Simaiya) is a very famous north Indian snack which goes in breakfast as well as evening snack. This is prepared in two forms. One is salted Vermicelli commonly known as “namkeen simaiya” and second is in its sweet from known an “jave”. Over here I am taking its first form which is very simple to make and take 10-15 minutes only. The basic requirement of this snack is to have roasted vermicelli. You can roast the vermicelli in advance and keep it in an airtight container for months. I am taking its simple form but you can add vegetables of your choice.

INGREDIENTS

Vermicelli 100 gm                                Oil 2 tsp + 1 tsp

Salt to taste                                            Peas 50 gms
Bishop's weed(Ajwain) 1 tsp             Red chili powder 1 tsp
Garam Masala 1 tsp                            Water 1 Glass
Asafoetida 1 Pinch

Preparation

Switch on the flame. Take a pan, add 2 tsp oil. Let it heat and then add Vermicelli to it. Mix it properly and roast it till it becomes light brown.  OR  You can take roasted vermicelli ( From Market). Roasted Vermicelli will look like this.

Either boil the peas or take the frozen peas.

METHOD


Heat a pan, add 1 tsp Oil. Let it heat. Add Asafoetida and Bishop's weed. Let it splutter a little. Add Salt, Red chilly powder and Garam masala. Now Add roasted Vermicelli. Mix it properly. Then add Water to it. Cover the pan with the lid and let it cook on medium flame for 2 minutes. Add Peas to it. Cover and cook till all the water evaporates. Salted Vermicelli is ready to serve.