Sprouted Moong Cutlets recipe, sprouted moong Tikki recipe, sprouted moong kabab recipe, how to make sprouted moong cutlets
In times of quick 2- minute noodles and ready to fry nuggets, making children eat healthily is a daunting task, especially when they want something quick to grab. Toiling over the same situation with my two young boys, I came up with this healthy and scrumptious idea for an evening snack.
Sprouts are a rich source of protein, carbohydrates, and fiber. Mashing it along with some potatoes seemed a brilliant idea to me. I took up both of these components and made perfect pan-fried cutlets out of them. The pan-frying instead of deep frying made the cutlets healthier, cutting the excess grease out.
These healthy, crunchy and yummy sprouted moong cutlets are perfect for breakfast or snack time.
Ingredients:
- 1 cup- Sprouted moong dal
- 2 tablespoon- Rice Flour
- 3 boiled potatoes medium-sized
- 1 chopped onion
- 1/2 teaspoon turmeric powder
- Salt to taste
- Chopped coriander leaves
- 1/2 teaspoon red chili powder
- 1 chopped green chili
- 1/2 teaspoon roasted cumin powder
- 1 teaspoon coriander powder
Click the PLAY BUTTON below to view the video recipe of SPROUTED MOONG CUTLETS:
Method:
- Boil the sprouted moong in a little water for 3-4 minutes and keep aside. Make sure it does not get overcooked.
- After cool coarsely grind them in the mixer.
- In a deep bowl add moong, mash and boiled potatoes and chopped onion, chopped green coriander leaves, chopped green chili, red chili powder, salt, cumin powder, turmeric powder, coriander powder and rice flour and mix well.
- Apply oil on your hands and take a little of the dough and bind it properly and press gently to form the round shape.
- Heat a griddle and add 2 to 3 spoon oil and fry cutlets till they become golden brown.
- Serve hot with chutney or tomato ketchup.
