Friday, October 9, 2015



There are times, especially in the evenings, when you feel like having a snack. Elsewhere in this blog, there are suggestions for snacks like Swadisht Vegetable Rolls, Steamed Masala Vada, and Fenugreek Leaf Rolls.

I recently tried out this delicious and healthy snack, adapted from the recipe for Sprouted Moong Cutlets by one of my favourite cookery experts, Ms. Nisha Madhulika who has a huge fan following.

Green Moong Beans have many health benefits and this is another advantage in preparing this snack.

From the recipe given below, you can expect to get about 14-15 cutlets  of the size you see in the picture.


  • Sprouted Moong, 1 cup
  • Potatoes, large-sized, boiled, 2
  • Frozen Green Peas, 1/2 cup 
  • Bread Slices, for making the Bread Crumbs, 2
  • Oil, 4-5 tbsp for shallow frying the cutlets
  • Roasted Chickpea Powder, 2 tbsp * Can use Cornflour as a replacement
  • Coriander Leaves, finely chopped, 2 tbsp
  • Green Chillies, finely chopped, 2-3
  • Ginger Paste, 1 tsp
  • Coriander Powder, 1 tsp
  • Dried Mango Powder, (Amchur) 1/4 tsp
  • Red Chilly Powder, 1/4 tsp
  • Salt, to taste


Boil the sprouted moong in a little water for 3-4 minutes and keep aside. Make sure it does not get overcooked.
Similarly, boil the frozen green peas for 2-3 minutes and keep aside
Break the 2 slices of bread into small pieces. Feed them into a mixer and grind them at low speed in pulses to form the bread crumbs. Transfer the bread crumbs to a flat dish and keep aside. 
Using a spoon, gently mash the sprouted moong and then similarly mash the green peas
In a bowl, mix the mashed moong and the mashed green peas
Peel the boiled potatoes and grate them directly into the bowl of moong and green peas
Now add to the bowl the finely chopped green chillies, ginger paste, coriander powder, dried mango powder, red chilly powder, salt, coriander leaves and chick pea powder
Mix the contents of the bowl thoroughly to form the dough for making the cutlets
Take a little of the dough in your hands and bind it properly, press it gently to form either an oval or round shape depending on how you would like the cutlet to appear
Dip the cutlets in the bread crumbs prepared earlier so that they are evenly coated
Once you have shaped all the cutlets allow them to rest for 20 minutes before shallow frying,
In a thick-bottomed non-stick pan, add 3-4 tbsp of oil and when it gets heated, lower the flame to medium and fry 3-4 cutlets at a time till they become golden brown 
Flip them and fry them again till they become golden brown on both sides
You may even pour a little oil on top of the cutlets as they get fried
Transfer the shallow-fried cutlets to a serving plate
Serve hot with a chutney of your choice. I have served today's cutlets with mint chutney.

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