15 mins 
2 A scrumptious protein-rich, diabetic-friendly moong cutlet is an ideal snack option that makes a great veggie lunchbox or meal option for kids and grown-ups alike.
Nutrition Information per serve
-
Energy73.7 kcal
-
Carbohydrate10.9 gm
-
Protein0.7 gm
-
Total Fat2.1 gm
-
Total Fiber2.0 gm
- Ingredients
- Steps to Prepare
0.69 Tbsp(10.0 gm) Whole Moong
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
1.0 Medium(81.0 gm) Potato
2.0 Chopped Tsp(4.0 gm) Orange Carrot
1.0 Tbsp(10.0 gm) Suji
1/4 Tsp(0.44 gm) Jeera Powder
1/4 Tsp(0.58 gm) Ajwain
1/4 Tsp(1.0 gm) Salt
1.0 Tbsp(8.0 ml) Oil
26.0 Ml(26.0 ml) Water
In a mixing bowl, add 1/4 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 1/4 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.
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