Moong Cutlet Recipe

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

  • 73.7 kcal
  • 10.9 gm
  • 0.7 gm
  • 2.1 gm
    Total Fat
  • 2.0 gm
    Total Fiber
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.