Moong Cutlet Recipe

A scrumptious snack that makes a great veggie lunchbox or meal option for kids and grown-ups alike.

Nutritional info

ingredients
1/4 Cup(36.0 gm) Wheat Flour (Whole)
ingredients
1 Tbsp(14.0 gm) Whole Moong
ingredients
1/8 Cup(17.0 gm) Potato(Boiled)
ingredients
1 Tbsp(9.0 gm) Carrot (Chopped)
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1 Tbsp(10.0 gm) Suji
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1/4 Tsp(0.44 gm) Jeera Powder
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1/4 Tsp(0.58 gm) Ajwain
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1/4 Tsp(1.0 gm) Salt
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1 Tbsp(8.0 ml) Oil
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As Required(20.0 ml) Water
  • In a mixing bowl, add 1/4th cup of wheat flour.

  • Add 1/2 a cup of soaked and boiled whole moong.

  • Now, add 1 tbsp of finely chopped carrot.

  • Season with 1/4th tsp each of salt, ajwain and jeera powder.

  • Add one half of a softcooked and peeled potato.

  • Now, mash all these ingredients into a wellbonded mixture.

  • Mold the mixture into a cutlet and coat with 1 tbsp suji.

  • Heat 1 tbsp oil in a pan and shallow fry the cutlet.

  • When the cutlet is fried to a golden brown colour, flip gently and repeat.

  • Serve hot.