Category Archives: Cutlet/Tikki recipe

Rava Cutlets – Veg Suji Cutlet Recipe

Rava Cutlets  – Veg Suji Cutlet Recipe

Try making Sooji Cutlets for your family today, these taste super scrumptious.  We all relish eating these cutlets. We have made a variety of cutlets served as snacks at get together or as appetizers during a party but the semolina cutlets are really tasty and make a very good snack.

Here is an easy recipe with step by step pictures to make Suji veg cutlets at home. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice and drool over the amazing taste.

Directions :

Getting ready:

Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.sooji cutlet Making:

Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.sooji cutlet

Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.sooji cutlet

When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.sooji cutlet

To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.sooji cutlet

After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.sooji cutlet

Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.sooji cutlet

To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.sooji cutlet

For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.sooji cutlet

Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.sooji cutlet

Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.sooji cutlet

Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.sooji cutlet

When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.sooji cutlet

Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.sooji cutletServing:

Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.sooji cutlet

If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.sooji cutletSuggestions:

  • We have used capsicum, cauliflower and carrot but you can use any other vegetable as according to your choice and availability like cabbage, mushroom, baby corn and kernels.
  • We have used thick semolina for making cutlets. You can also use fine semolina as well.
  • Cutlets can be made big or small as according to choice. These can be given round, square or oval shape as desired.
  • To make the bread crumbs take 2 to 3 bread slices and grind them in a mixer jar.
  • Make sure you add water in measured quantity. If semolina is 1 cup, add 2 cups of water.

 

Rava Cutlets - Veg Suji Cutlet Recipesooji cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup
  • Capsicum - ½ cup (finely chopped)
  • Grated carrot - ½ cup
  • Cauliflower - ½ cup (finely chopped)
  • Refined flour - 2 tbsp
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Green chili - 2 (finely chopped)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp or to taste
  • Black pepper - ¼ tsp (coarsely ground)
  • Bread crumbs - 2 slices
  • Oil - for frying
Instructions
  1. Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
  2. Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.
  3. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
  4. When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.
  5. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.
  6. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
  7. Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
  8. To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
  9. For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
  10. Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
  11. Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.
  12. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.
  13. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
  14. Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
  15. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.
  16. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

 

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlets taste sumptuous. You can have it as a snack with tea , you can eat it along with your favorite sauce or chutney. You can also serve it as an appetizer to guests. These amazing variation in cutlets recipe are to drool over.

Here is a quick recipe with pictures to make Banana Kebabs. Relish this amazing snack anytime. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.

Banana kabab

After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.

Banana kabab

Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.

Banana kabab

Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.

Banana kababMaking:

Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.

Banana kabab

Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.

Banana kabab

To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.

Banana kabab

Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.

Banana kababServing:
Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Suggestions

  • If you want to boil the potato in microwave then place it in microwave and cook it for 4.5-5 minutes and 3 minutes is sufficient for cooking the bananas in microwave.
  • If you are making these culte s for fasting days then add buckwheat flour instead of corn flour and sendha salt instead of salt.
  • You can also deep fry the cutlets. If you are deep frying them then make sure you add apt amount of corn flour into it. If the cutlets are splattering into oil then add some more corn flour into the mixture. Oil should be sufficiently hot for frying the cutlets. If oil is less hot then cutlets will absorb too much of oil.

Raw Banana Cutlet recipe - Kachhe kele ke cutlets - Banana kabab
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw bananas – 5
  • Potato – 1 big or 2 small size (boiled)
  • Corn flour – 2 tbsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil - ¼ cup
  • Salt - ½ tsp or to taste
  • Black pepper powder - ¼ tsp
Instructions
  1. Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.
  2. After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.
  3. Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.
  4. Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.
  5. Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.
  6. Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.
  7. To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.
  8. Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.
  9. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Kathal Kabab Recipe – Raw Jackfruit Kebab

thal Kabab Recipe – कटहल के कबाब – Raw Jackfruit Kebab

Kathal Kabab is a snack you would love to have during evenings. You can serve it to guests during a gathering or at any party. I am sure everyone will drool over this amazing snack for sure.

Here is an easy recipe with step by step pictures of Kathal Kabab. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

Direction:

Getting Ready :

Take 500 gm Jackfruit. Cut it, wash and dry it.kathal kabab

Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.

kathal kabab

Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.

Kathal kebab

After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.

kathal kabab

Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.

kathal kabab

To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.

kathal kabab

Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well.  Reduce the flame. Roast until all ingredients mix well then turn off the flame.

kathal kabab

Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once.  The jackfruit is mashed. Now mix it with the spices.

kathal kabab

Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.

kathal kabab

To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.

kathal kabab

To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.

Kathal kabab

Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.

kathal kababServing :

Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

kathal kababSuggestion :

  • Make sure you take raw jackfruit for the kebab and not the yellow ones. The yellow ones would taste sweet.
  • The moisture from the chickpeas flour , masala and jackfruit will absorb the moisture and will prepare a soft dough for the kebab.
  • If you don’t have mint leaves, then you can also add mint powder instead or you can even skip it.
  • Make sure you don’t keep the kebabs too thick.
  • If your hands become sticky, grease with some more oil.
  • You can deep fry or shallow fry the kebabs as desired.
Kathal Kabab Recipe - कटहल के कबाब - Raw Jackfruit Kebabkathal kabab
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jack fruit : ½ kg (500 grams)
  • Chickpea flour – ½ cup (50 grams)
  • Oil – ¾ cup
  • Mint leaves- ¼ cup
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – 2 to 3 (finely chopped )
  • Ginger Paste – 2 tsp
  • Garam Masala – ½ tsp
  • Cumin powder- 1 tsp
  • Dry mango powder- ½ tsp
  • Coriander Powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Salt – 1.25 tsp( or to taste )
Instructions
  1. Take 500 gm Jackfruit. Cut it, wash and dry it.
  2. Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.
  3. Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.
  4. After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.
  5. Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
  6. To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.
  7. Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well. Reduce the flame. Roast until all ingredients mix well then turn off the flame.
  8. Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once. The jackfruit is mashed. Now mix it with the spices.
  9. Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.
  10. To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.
  11. To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.
  12. Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.
  13. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.
  • Fry the kebabs in a non stick pan.

Chana Dal Cutlets – Gram Dal and Potato Patties – Chana Dal Kebabs

Chana Dal Cutlets – Gram Dal and Potato Patties – Chana Dal Kebabs

Gram Dal and potatoes together make a lip smacking treat of tempting Chana dal cutlets. These cutlets make an awesome snack with a steaming hot cup of tea or coffee. You can also serve it to guests as appetizers and have a delightful event.  Not only adults but kids also eat it with ultimate delight.

Here is a quick and easy recipe of crusty and crunchy Chana Dal Cutlets with pictures. Try out these easy to make Gram Dal cutlets and have a funtime with friends and family. Serve these crispy and appetizing chana dal cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Wash the chana dal thoroughly with water and then keep it in a bowl filled with water for 6 to 7 hours. Afterward, drain out the excess water from it then grind it into coarse paste in mixer grinder.

Chana dal kabebs

Grind the bread slices in mixer grinder to make bread crumbs.

Chana dal kebabs

Peel the boiled potatoes and place it in a big bowl. Mash it finely with the back of a spoon. You can grate it manually with a grater.

Chana dal kebabsMaking:

Now add chana dal paste, red chilly powder, garam masala, salt, green chilly, ginger, green coriander and bread crumbs and mix all the ingredients thoroughly. Mixture for making cutlets is now ready.

Chana dal kebabs

Pinch lemon sized amount of mixture and roll it into smooth ball then flatten it and shape it in a oval cutlet. Make the cutlets in desired shape such as round, oval, square or any other shape. Place it on a plate and similarly make cutlets from the remaining mixture.

Chana dal kebabs
To fry the cutlets, heat a pan with some oil in it. When the oil gets heated, place 2 to 3 or as many cutlets as possilble in it.

Chana dal kebabs
Cutlets have turned golden brown from lower side, flip their sides and fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate and fry the rest of the cutlets as well. Chana dal cutlets are now ready to serve.

Chana dal kebabsServing:
Serve these crispy and appetizing chana dal cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Chana Dal Cutlets - Gram Dal and Potato Patties - Chana Dal Kebabs
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chana dal - ½ cup
  • Bread crumbs – 1 cup
  • Potato – 1 (boiled)
  • Green coriander – 2 to 3 tbsp
  • Garam masala - ¼ tsp
  • Salt – ⅓ tsp or to taase
  • Red chilly powder – less than ¼ tsp
  • Green chillky – 1
  • Ginger batin – 1 inch (grated)
  • Oil – to shallow fry cutlets
Instructions
  1. Wash the chana dal thoroughly with water and then keep it in a bowl filled with water for 6 to 7 hours. Afterward, drain out the excess water from it then grind it into coarse paste in mixer grinder.
  2. Grind the bread slices in mixer grinder to make bread crumbs.
  3. Peel the boiled potatoes and place it in a big bowl. Mash it finely with the back of a spoon. You can grate it manually with a grater.
  4. Now add chana dal paste, red chilly powder, garam masala, salt, green chilly, ginger, green coriander and bread crumbs and mix all the ingredients thoroughly. Mixture for making cutlets is now ready.
  5. Pinch lemon sized amount of mixture and roll it into smooth ball then flatten it and shape it in a oval cutlet. Make the cutlets in desired shape such as round, oval, square or any other shape. Place it on a plate and similarly make cutlets from the remaining mixture.
  6. To fry the cutlets, heat a pan with some oil in it. When the oil gets heated, place 2 to 3 or as many cutlets as possilble in it.
  7. Cutlets have turned golden brown from lower side, flip their sides and fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate and fry the rest of the cutlets as well. Chana dal cutlets are now ready to serve.
  8. Serve these crispy and appetizing chana dal cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Cheese Cutlets Recipe – Cheesy Potato Cutlets – Potato Cheese Tikki

Cheese Cutlets Recipe – Cheesy Potato Cutlets – Potato Cheese Tikki

Cheese cutlets are delicious bite sized delights you could have anytime. These yummy Cheese cutlets can be served to guests or can be served as an appetizer at a party too. It is not only a  favorite among adults, but kids also relish eating these creamy cutlets.

Here is a quick recipe with step by step pictures to make scrumptious cutlets oozing with cheese. Serve these crispy and devouring cheesy potato cutlets steaming hot along with green coriander chutney and tomato sauce. Enjoy

Directions

Getting ready:
To make bread crumbs, put the bread slices in mixer jar and grind them into powder. Transfer it to a bowl.

Cheesy potato cutlets

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Cheesy potato cutlets
Take refined flour in a bowl and add water in small portions to it. Mix until it become smooth and lump-free batter. Then add ¾ tsp of salt and black pepper powder in the batter and mix them thoroughly. 4 to 5 tbsp of water is used to make this refined flour slurry.

Cheesy potato cutletsMaking:
Add less than ½ tsp salt, green coriander, green chilly, red chilly powder and half amount of bread crumbs in the grated potatoes and mix all the ingredients thoroughly to prepare dough. Dough for making cutlets is now ready.

Cheesy potato cutlets
Grease the hands with some oil and take 1 tsp of dough. Flatten the dough and make a well then put ½ to ¾ tsp of mozzarella cheese on it. Close and cover the cheese nicely with the dough and flatten it slightly to make round cutlet. Place it on a plate and likewise stuff the rest of the cutlets.

Cheesy potato cutlets
Now one by one dip the cutlets into the refined flour slurry then coat them evenly with the bread crumbs and place them on the plate.

Cheesy potato cutlets

Heat a wok with enough oil to deep fry the cutlets. When the oil become medium hot, gently slide some cutlets in it.

Cheesy potato cutlets
Flip the sides of the cutlets and fry them until they become golden brown from all the sides. Once the cutlets are fried aptly, drain out them on kitchen paper towel placed upon a plate and fry the remaining cutlets as well. Cheesy potato cutlets are now ready to serve.

Cheesy potato cutletsServing:
Serve these crispy and devouring cheesy potato cutlets steaming hot along with green coriander chutney and tomato sauce.

Cheesy potato cutlets

Cheese Cutlets Recipe - Cheesy Potato Cutlets - Potato Cheese Tikki
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 2 (200 grams) (boiled)
  • Bread slices – 2
  • Mozzarella cheese - ½ cup (grated)
  • Green chilly – 1
  • Black pepper powder – less than ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Salt – more than ½ tsp or to taste
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Refined flour – 2 tbsp
  • Oil – to fry cutlets
Instructions
  1. To make bread crumbs, put the bread slices in mixer jar and grind them into powder. Transfer it to a bowl.
  2. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  3. Take refined flour in a bowl and add water in small portions to it. Mix until it become smooth and lump-free batter. Then add ¾ tsp of salt and black pepper powder in the batter and mix them thoroughly. 4 to 5 tbsp of water is used to make this refined flour slurry.
  4. Add less than ½ tsp salt, green coriander, green chilly, red chilly powder and half amount of bread crumbs in the grated potatoes and mix all the ingredients thoroughly to prepare dough. Dough for making cutlets is now ready.
  5. Grease the hands with some oil and take 1 tsp of dough. Flatten the dough and make a well then put ½ to ¾ tsp of mozzarella cheese on it. Close and cover the cheese nicely with the dough and flatten it slightly to make round cutlet. Place it on a plate and likewise stuff the rest of the cutlets.
  6. Now one by one dip the cutlets into the refined flour slurry then coat them evenly with the bread crumbs and place them on the plate.
  7. Heat a wok with enough oil to deep fry the cutlets. When the oil become medium hot, gently slide some cutlets in it.
  8. Flip the sides of the cutlets and fry them until they become golden brown from all the sides. Once the cutlets are fried aptly, drain out them on kitchen paper towel placed upon a plate and fry the remaining cutlets as well. Cheesy potato cutlets are now ready to serve.
  9. Serve these crispy and devouring cheesy potato cutlets steaming hot along with green coriander chutney and tomato sauce.

 

Sweet Corn Cutlets – Corn patties recipe

Sweet Corn Cutlets – Corn patties recipe

Sweet corn cutlets are yummy cutlets that will satisfy your hunger pangs. These corn patties are very easy to make  and can be eaten whenever you wish to have a crunchy cutlet. You can also serve it to guests or serve as an appetizer in a party. Made of sweetcorn, potatoes, salt, green coriander and flavorful spices these Sweet corn cutlets are crunchy on outside and soft on the inside.

Here is an easy recipe with step by step pictures to make yummy Sweet corn cutlets. Serve these crispy and appetizing sweet corn cutlets steaming hot along with green coriander chutney or sweet chutney. Enjoy!


Directions

Getting ready:

Take the sweet corn kernels in a mixer jar and grind them into coarse paste. Transfer the paste in a big bowl.

Corn patties recipe

Peel the boiled potatoes, place them in another bowl and mash them finely. You can also roast the potatoes in microwave and use them.

Corn patties recipe

Take refined flour in a bowl and pour some water into it. Whisk it to make smooth batter. Now add black pepper powder and 2 pinches of salt into the batter. Mix them thoroughly. Refined flour slurry is now ready, 4 tbsp of water is used to make this slurry.

Corn patties recipeMaking:

Add the mashed potatoes into the sweet corn paste followed by capsicum, green coriander, salt, ginger, green chilies and half amount of breadcrumbs. Mix all the ingredients really well. Mixture for making cutlets is now ready.

Corn patties recipe

Pinch some mixture and give it an oval or round shape. Dip this cutlet into the refined flour slurry and immediately wrap it with breadcrumbs. Place it on a plate and make the rest of the cutlets similarly.

Corn patties recipe

Place a pan on flame and pour enough oil into it to deep fry the cutlets. When the oil gets heated, place some cutlets into it.

Corn patties recipe

Flip the sides of the cutlets and fry them on medium flame until they get golden brown in colour from both the sides. Cutlets are fried aptly, transfer them on tissue paper placed over a plate.

Corn patties recipe

To shallow fry the cutlets, heat a tawa and pour some oil on it. Spread the oil and place the cutlets on hot tawa. Drizzle some oil on each cutlet.

Corn patties recipe

Cutlets have turned golden brown from lower side, flip their sides and shallow fry them on medium flame until they get golden brown from the other side as well. Cutlets are ready, transfer them on the same plate. Sweet corn cutlets are now ready to serve.

Corn patties recipeServing:

Serve these crispy and appetizing sweet corn cutlets steaming hot along with green coriander chutney or sweet chutney. Enjoy!

Sweet Corn Cutlets - Corn patties recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corn kernels – 1 cup
  • Potatoes – 2 (boiled)
  • Capsicum - ½ cup (finely chopped)
  • Green coriander – 2 tbsp (finely chopped)
  • Bread slices – 4 (crumbled)
  • Oil – 2-3 tbsp
  • Refined flour – 2 tbsp
  • Black pepper powder – less than ¼ tsp
  • Salt - ½ tsp or to taste
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
Instructions
  1. Take the sweet corn kernels in a mixer jar and grind them into coarse paste. Transfer the paste in a big bowl.
  2. Peel the boiled potatoes, place them in another bowl and mash them finely. You can also roast the potatoes in microwave and use them.
  3. Take refined flour in a bowl and pour some water into it. Whisk it to make smooth batter. Now add black pepper powder and 2 pinches of salt into the batter. Mix them thoroughly. Refined flour slurry is now ready, 4 tbsp of water is used to make this slurry.
  4. Add the mashed potatoes into the sweet corn paste followed by capsicum, green coriander, salt, ginger, green chilies and half amount of breadcrumbs. Mix all the ingredients really well. Mixture for making cutlets is now ready.
  5. Pinch some mixture and give it an oval or round shape. Dip this cutlet into the refined flour slurry and immediately wrap it with breadcrumbs. Place it on a plate and make the rest of the cutlets similarly.
  6. Place a pan on flame and pour enough oil into it to deep fry the cutlets. When the oil gets heated, place some cutlets into it.
  7. Flip the sides of the cutlets and fry them on medium flame until they get golden brown in colour from both the sides. Cutlets are fried aptly, transfer them on tissue paper placed over a plate.
  8. To shallow fry the cutlets, heat a tawa and pour some oil on it. Spread the oil and place the cutlets on hot tawa. Drizzle some oil on each cutlet.
  9. Cutlets have turned golden brown from lower side, flip their sides and shallow fry them on medium flame until they get golden brown from the other side as well. Cutlets are ready, transfer them on the same plate. Sweet corn cutlets are now ready to serve.
  10. Serve these crispy and appetizing sweet corn cutlets steaming hot along with green coriander chutney or sweet chutney. Enjoy!

 

Instant Rava Vada Recipe – Semolina Vada – Sooji Vada – Rava vadalu

Instant Rava Vada Recipe – Semolina Vada – Sooji Vada – Rava vadalu

Sooji vada also known as rava vadalu is a quick and easy to prepare breakfast and snack recipe. These vadas are too tasty and tempting that everyone will devour eating them for sure. For making these vadas we just need a semolina and curd batter, flavored with some desi spices.

Rawa vadas are very easy to prepare as no long hours of soaking and grinding is required. These deep fried vadas make a perfect tiffin box recipe for kids. These steaming hot instant sooji vadas make a perfect supper snack with side assortment of any chutney or dip like green coriander chutney or peanut chutney. So here, follow this simple recipe with detailed recipe and step by step pictures. Enjoy!

Directions

Making:

For making the vadas, start with preparing the batter. Take semolina to a big mixing bowl followed by curd. Now stir to blend the curd with semolina.

sooji vada recipe
Add ginger, green chilies and salt to the semolina-curd batter and mix everything really well. Add some water to it and mix well. Batter should have same consistency as required for making the urad dal vadas. Cover and keep the batter aside for 10 to 15 minutes to set.

sooji vada recipe
Later, semolina will puff up nicely. Now add some green coriander to it, followed by less than ¼ tsp baking soda. Mix well. Add 1 tsp more water as the batter is still dense in consistency. 2 to 3 tbsp of water is used for making this much quantity of batter. Batter for preparing the vadas is ready.

sooji vada recipe
Place the oil in wok on flame to heat. Bring your hand over the wok to check if the oil is heated rightly. You should feel the heat on your palm. Keep the flame on medium. Wet the hands with some water and take some batter over the palms. Give it a round shape and slide the vada into hot oil.

sooji vada recipe

Another way of shaping the vada is to use a bowl covered with cloth and tie the cloth at the back of the bowl. Wet the cloth with some water and place some batter over it.

sooji vada recipe

Give the batter round shape with your hands keeping it little thick. You can keep the size of vadas small or big as per desire. Make a hole in the center.

sooji vada recipe
Now very gently slide the vada into the hot oil and likewise prepare rest of the vadas as well and fry them.

sooji vada recipe
When the vada gets roasted from beneath, turn the side. Keep flipping the sides at regular intervals and fry until the vadas turn golden brown.

sooji vada recipe
Later, drain out the fried vadas. Hold the ladle on the edge of the wok so that excess oil drains back into it. Semolina vadas are ready to serve.

sooji vada recipeServing:

Serve these crispy and super delicious semolina vadas steaming hot along with coconut chutney, peanut chutney or sambhar.

sooji vada recipeSuggestion

  • Just keep notes that while making the batter the consistency is not too thick or too and you will be able to make perfect vadas.
  • For 7 vadas

Instant Rava Vada Recipe - Semolina Vada sooji vada recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Semolina – 1 cup
  • Curd – ¾ cup (150 grams)
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Ginger – 1 inch (finely chopped)
  • Green chilies – 2 to 3 (finely chopped)
  • Salt – ¾ tsp or to taste
  • Baking soda – less than ¼ tsp
  • Oil – for frying vadas
Instructions
  1. For making the vadas, start with preparing the batter. Take semolina to a big mixing bowl followed by curd. Now stir to blend the curd with semolina. Add ginger, green chilies and salt to the semolina-curd batter and mix everything really well. Add some water to it and mix well. Batter should have same consistency as required for making the urad dal vadas. Cover and keep the batter aside for 10 to 15 minutes to set.
  2. Later, semolina will puff up nicely. Now add some green coriander to it, followed by less than ¼ tsp baking soda. Mix well. Add 1 tsp more water as the batter is still dense in consistency. 2 to 3 tbsp of water is used for making this much quantity of batter. Batter for preparing the vadas is ready.
  3. Place the oil in wok on flame to heat. Bring your hand over the wok to check if the oil is heated rightly. You should feel the heat on your palm. Keep the flame on medium. Wet the hands with some water and take some batter over the palms. Give it a round shape and slide the vada into hot oil. Another way of shaping the vada is to use a bowl covered with cloth and tie the cloth at the back of the bowl. Wet the cloth with some water and place some batter over it.Give the batter round shape with your hands keeping it little thick. You can keep the size of vadas small or big as per desire. Make a hole in the centre.
  4. Now very gently slide the vada into the hot oil and likewise prepare rest of the vadas as well and fry them. When the vada gets roasted from beneath, turn the side. Keep flipping the sides at regular intervals and fry until the vadas turn golden brown.
  5. Later, drain out the fried vadas. Hold the ladle on the edge of the wok so that excess oil drains back into it. Semolina vadas are ready to serve. Serve these crispy and super delicious semolina vadas steaming hot along with coconut chutney, peanut chutney or sambhar.

 

Bread roll recipe Step by Step | Stuffed Bread Rolls | Potato Stuffed Bread Roll | Bread Potato Roll

Bread roll recipe | Stuffed Bread Rolls | Potato Stuffed Bread Roll | Bread Potato Roll

Shahi bread rolls are very famous, simple yet rich recipe which makes a perfect tea time snack or serve as an appetizer. These crispy bread rolls stuffed with spicy-zingy potato and dry fruits filling are mouth drooling.

These deep fried Shahi bread rolls makes a crunchy-munchy snack. Every crisp bite of super delectable shahi bread rolls makes everyone crave for more and more. Shahi bread potato rolls are crunchy outside, tangy-spicy and soft inside. This easy to prepare recipe can be prepared instantly with this step by step instructions and pictures. So, go ahead and try out this version of shahi bread rolls and relish eating.

Directions

Getting ready:

Peel the boiled potatoes in a bowl.

shahi bread roll recipe

Roughly chop the cashews making four chunks of each.

shahi bread roll

Cut off the edges of the bread slices on each side using a knife.

shahi bread roll recipeMaking:

For preparing the stuffing for shahi bread rolls, heat 1 tbsp oil in a pan. When the oil is hot, add ½ tsp cumin powder, ½ inch ginger (finely chopped) and reduce the flame to prevent browning of spices. Then add 2 finely chopped green chilies, 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the spices for a while again.

shahi bread roll recipe

Now the spices add green peas. We have used frozen peas but you can also use fresh peas as per the availability. Keep sautéing the peas until they get little tender.

shahi bread roll recipe

To the masala, crumble the potatoes finely and add them to the pan as well. Add rest of the spices as well. Start with adding ¼ tsp garam masala, ¼ tsp mango powder, ¼ tsp red chilly powder and more than ½ tsp salt or to taste. Mix everything really and sauté the stuffing. Mash the potatoes more to make them finer. Stuffing is ready, turn off the flame now.

shahi bread roll recipe

To the stuffing add 1 tbsp raisins and 10 to 12 roughly chopped cashews. Also add green coriander to the stuffing and mix everything really well. Stuffing is now done and ready, transfer it to a separate bowl.

shahi bread roll recipe

Now prepare small dough balls from the prepared stuffing. Give these dough balls log shape and place it on a plate. Similarly prepare dough balls until the entire stuffing is utilized.

shahi bread roll recipe

Take ½ to ¾ cup of water in a plate to prepare the rolls. Take lift one bread slice, dip it water from each side and squeeze with both hands to drain out the excess water.

shahi bread roll recipe

Place one stuffing ball over the bread slice and close it nicely. Seal it by lifting from all sides and press like this to make the roll with log shape. Place the prepared roll on a plate and likewise prepared rest of the rolls as well.

shahi bread roll recipe

Heat enough oil in a wok or pan. Prior frying the rolls, check if the oil is heated well. To check, gently slide one roll into the wok, if it starts roasting immediately that means the oil is rightly hot. The oil for frying rolls should be heated well, else the rolls will absorb too much oil.

shahi bread roll recipe

Fry the bread roll until it gets golden brown in color from all sides. Flip the sides using a ladle. The bread has turned golden brown in color from all sides, drain it out. Hold the ladle like this over the wok so that the excess oil drains back to the wok. Drain out the roll over a plate with absorbent paper and likewise fry rest of the rolls as well.

shahi bread roll recipeServing:

Lip smacking, mouth drooling shahi bread rolls are ready. These rolls are crispy outside and soft inside with spicy and tantalizing stuffing. Serve these super yummy shahi rolls with green coriander chutney, tomato chutney or any other chutney as per your taste.

shahi bread roll recipe

You can even serve these delectable bread rolls as chaat. For this take a plate, place two bread rolls over it, pour green coriander chutney, sweet chutney over the rolls and sprinkle some cumin powder, black salt, red chilly powder and sev namkeen.

Suggestions:

  • We used white bread for making the rolls but you can also use brown bread for making these rolls.
  • While frying bread rolls, make sure that the oil is heated well else the rolls will absorb too much oil.

Bread roll recipe | Stuffed Bread Rolls | Potato Stuffed Bread Roll shahi bread roll recipe
Author: 
Recipe type: Snacks/Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Bread – 10 slices
  • Boiled potatoes – 3 (350 grams)
  • Green peas – ¼ cup
  • Coriander leaves – 2 to 3 tbsp (finely chopped)
  • Ginger – ½ inch piece (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Cumin powder – ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – less than 1 tsp
  • Red chilly powder – ¼ tsp
  • Garam masala – ¼ tsp
  • Dry mango powder – ¼ tsp
  • Raisins – 1 tbsp
  • Cashew nuts – 10 to 12
  • Oil – for frying
Instructions
  1. Peel the boiled potatoes in a bowl. Roughly chop the cashews making four chunks of each. Cut off the edges of the bread slices on each side using a knife.
  2. For preparing the stuffing for shahi bread rolls, heat 1 tbsp oil in a pan. When the oil is hot, add ½ tsp cumin powder, ½ inch ginger (finely chopped) and reduce the flame to prevent browning of spices. Then add 2 finely chopped green chilies, 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the spices for a while again.
  3. Now the spices add green peas. We have used frozen peas but you can also use fresh peas as per the availability. Keep sautéing the peas until they get little tender.
  4. To the masala, crumble the potatoes finely and add them to the pan as well. Add rest of the spices as well. Start with adding ¼ tsp garam masala, ¼ tsp mango powder, ¼ tsp red chilly powder and more than ½ tsp salt or to taste. Mix everything really and sauté the stuffing. Mash the potatoes more to make them finer. Stuffing is ready, turn off the flame now. To the stuffing add 1 tbsp raisins and 10 to 12 roughly chopped cashews. Also add green coriander to the stuffing and mix everything really well. Stuffing is now done and ready, transfer it to a separate bowl.
  5. Now prepare small dough balls from the prepared stuffing. Give these dough balls log shape and place it on a plate. Similarly prepare dough balls until the entire stuffing is utilized.
  6. Take ½ to ¾ cup of water in a plate to prepare the rolls. Take lift one bread slice, dip it water from each side and squeeze with both hands to drain out the excess water.
  7. Place one stuffing ball over the bread slice and close it nicely. Seal it by lifting from all sides and press like this to make the roll with log shape. Place the prepared roll on a plate and likewise prepared rest of the rolls as well.
  8. Heat enough oil in a wok or pan. Prior frying the rolls, check if the oil is heated well. To check, gently slide one roll into the wok, if it starts roasting immediately that means the oil is rightly hot. The oil for frying rolls should be heated well, else the rolls will absorb too much oil.
  9. Fry the bread roll until it gets golden brown in color from all sides. Flip the sides using a ladle. The bread has turned golden brown in color from all sides, drain it out. Hold the ladle like this over the wok so that the excess oil drains back to the wok. Drain out the roll over a plate with absorbent paper and likewise fry rest of the rolls as well.
  10. Lip smacking, mouth drooling shahi bread rolls are ready. These rolls are crispy outside and soft inside with spicy and tantalizing stuffing. Serve these super yummy shahi rolls with green coriander chutney, tomato chutney or any other chutney as per your taste.
  11. You can even serve these delectable bread rolls as chaat. For this take a plate, place two bread rolls over it, pour green coriander chutney, sweet chutney over the rolls and sprinkle some cumin powder, black salt, red chilly powder and sev namkeen.

 

Moong Dal Tikki Recipe | Moong Dal Puff Vada | Pesara Pindi Billalu

Moong Dal Tikki Recipe |Moong Dal Puff Vada | Pesara Pindi Billalu

Moong dal masala tikkis are super yummy and delicious snack recipe which can be prepared instantly. These masala moong dal tikkis are quick and easy variations to the aloo tikkis recipe. Tikkis are one of the most relished and popular street food in India and can be prepared with numerous variations. You can have these super scrumptious quick moong dal masala tikkis with ketchup or any chutney or pickle as per your taste. Kids will surely relish eating this devouring masala tikkis for sure. In fact these puffed tikkis can be prepared 2 to 3 days prior any special occasion or festival as they have long shelf life.

So, here is how you can make a wonderful and amazing moong dal masala tikkis in your own kitchen with this easy to follow recipe and step-by-step pictures and a detailed list of ingredients required. Go ahead and try out our version of moong dal tikkis and impress your dear ones!

Directions

Making:

Knead the flour first, to prepare the tikki. Take moong dal flour and rice flour in a big mixing bowl and  to it then add the following ingredients – salt, carom seeds, green chilly paste, asafoetida and ginger paste in the flour. Mix all the ingredients really well. You can add ¼ tsp red chilly powder instead of green chilly paste.

moong dal tikki

Now add water in small parts and knead soft dough. Then cover and keep the dough aside for 20 minutes to set. We have used 1 cup of water for kneading this much quantity of flour.

moong dal tikki

20 minutes are over and the dough is ready. Let’s start making tikkis from the dough. Grease your hands with some oil and make small lumps from the dough. You can keep the size of tikkis small or big as per your preference.

moong dal tikki

Now for making the tikkis, take a polythene sheet for rolling them out. Grease your hands and polythene sheet with some oil. Take one dough ball, dust it with sesame seeds and roll again in your hands giving it a round post.

moong dal tikki

Flatten it slightly and place it on the polythene sheet. Grease your hands with some oil again and flatten it again with your fingers in round shape, keeping it little thick.

moong dal tikki

Take enough oil in a wok or a pan for frying the tikkis. For this check whether the oil is sufficiently heated. Put a small chunk of dough in the oil, if it rises immediately that means the oil is hot. We can now fry the tikkis in oil. Lift the polythene on your hand, separate the tikki very gently from the sheet and slide it gently in the oil. Similarly, prepare rest of the tikkis as well.

moong dal tikki

Flip the sides when tikkis turn brown from beneath and fry until they turn golden brown in color from both sides. Take out the fried ones on plate covered with absorbent paper to remove excess oil and likewise prepare the rest of the tikkis as well. Moong dal tikki is now done and ready.

moong dal tikkiServing:

Serve these lip smacking and crusty moong dal tikki with tomato sauce, green coriander chutney or any pickle as per your taste and preference. You can prepare these mouth drooling tikkis for breakfast or supper or for any festival or special occasion.

moong dal tikkiSuggestion

  • Keep in mind that while kneading dough, it should be really soft so that you get puffy and delicious tikkis.

Moong Dal Tikki Recipe |Moong Dal Puff Vada | Pesara Pindi Billalu moong dal tikki
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal flour – ¾ cup (125 grams)
  • Rice flour – ¾ cup (125 grams)
  • Carom seeds – ¼ tsp
  • Green chilly paste – ¾ tsp
  • Ginger paste – ¾ tsp
  • Sesame seeds – 2 tbsp
  • Asafoetida – 1 pinch
  • Salt – ½ tsp or to taste
  • Oil – for frying
Instructions
  1. Knead the flour first, to prepare the tikki. Take moong dal flour and rice flour in a big bowl and add salt, carom seeds, green chilly paste, asafoetida and ginger paste in the flour. Mix all the ingredients really well. You can add ¼ tsp red chilly powder instead of green chilly paste. Now add water little by little and knead soft dough. Then cover and keep the dough aside for 20 minutes to set. We have used 1 cup of water for kneading this much quantity of flour.
  2. minutes are over and the dough is ready. Let’s start making tikkis from the dough. Divide the dough into small parts. You can keep the size of tikki small or big as per your preference. Grease your hands with some oil and make small lumps from the dough. So, now let’s start making tikkis. For this take a polythene sheet for rolling out the tikkis. Grease your hands and polythene sheet with some oil. Take one dough ball, dust with sesame seeds and roll again in your hands.
  3. Flatten it slightly and place it on the polythene sheet. Grease your hands with some oil again and flatten it again with your fingers in thick and round shape. Place oil in a wok for heating. For this check whether the oil is sufficiently heated. Put a small chunk of dough in the oil, it rises immediately that means the oil is hot. We can now fry the tikkis in oil. Lift the polythene on your hand, separate it very gently from the sheet and place in the oil. Place it very cautiously. Similarly, lift another dough ball, dust with sesame seeds and roll giving a round shape. Follow the same procedure as shown earlier for preparing all the tikkis.
  4. Flip the sides when tikkis turn brown from beneath and fry until it gets golden brown in color from both sides. Take out the fried ones and likewise prepare the rest of the tikkis as well. Moong dal tikki is ready.
  5. Serve these lip smacking and crusty moong dal tikki with tomato sauce, green coriander chutney or any pickle. You can prepare these mouth drooling tikkis for breakfast or supper.

 

Sprouted Moong Cutlets – How to make Sprouted moong cutlet

Sprouted Moong Cutlets – How to make Sprouted moong cutlet

Sprouted moong dal cutlets are delicious as well as nutritious snack. We have posted many recipes with sprouted moong dal  but this time we are posting sprouted moong dal cutlets recipe with you all. Sprouted moong dal cutlets are prepared with sprouted moong, potatoes, peas, bread crumbs and few Indian spices are used to spice up these delectable cutlets. Veggies added to these cutlets make them more delicious and healthy.

You can add any vegetable as per your taste or availability. Serve these sprouted moong dal cutlets to your family and friends along with any chutney or serve them with a steaming hot cup of tea or coffee, they will love it for sure! So, try out making sprouted moong cutlets with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take sprouted moong dal and put it into the boiling water and boil it for 3-4 minutes. After that, strain out the excess water from it. Don’t boil it too much. Similarly, put the frozen green peas into the boiling water and boil them for 2-3 minutes. Strain them out in a bowl.

sprouted moong dal cutlets

Wash the potatoes thoroughly with water and boil them until they turn tender. After that, drain out the excess water from it. Once the potatoes cools down completely, peel out their skin and keep it aside.

sprouted moong dal cutletsMaking:

Take the parboiled sprouted moong dal in a big mixing bowl and mash it with the back of a spoon. Keep mashing it until it is coarsely mashed. Similarly, mash the parboiled frozen green peas.

sprouted moong dal cutlets

Now add mashed green peas into the mashed sprouted moong dal. Grate the boiled potato directly into the bowl containing sprouted moong dal.

sprouted moong dal cutlets

Further add green chilly, ginger paste, coriander powder, dry mango powder, red chilly powder, salt, green coriander and roasted chickpea flour. Mix all the ingredients really well. Cutlet mixture is now ready.

sprouted moong dal cutlets

Take some amount of cutlet mixture and roll it out until it becomes smooth. Flatten it slightly to shape it like a cutlet. Dust it with some bread crumbs and pat gently to set the bread crumbs on it. Place the cutlet on a plate and similarly, prepare the rest of the cutlets until the entire mixture is utilized. Now keep it aside for 20 minutes to set.

sprouted moong dal cutlets

After 20 minutes gets over, shallow fry the cutlets. For this, place a pan on flame and pour 3-4 tbsp of oil in it. Once the oil gets heated, place as many cutlets as possible into the pan. Keep the flame on medium.

sprouted moong dal cutlets

Pour some oil on the top of the cutlets and let them get golden brown from beneath.

sprouted moong dal cutlets

Cutlets have turned golden brown from beneath, carefully flip their sides and let them get golden brown from the other side as well.

sprouted moong dal cutlets

Now the cutlets have turned golden brown from all the sides and are crispy, transfer them on a plate. Similarly, shallow fry the rest of the cutlets as well and then turn off the flame.

sprouted moong dal cutletsServing:

Serve these crispy, mouth-drooling and nutritious sprouted moong dal cutlets steaming hot along with green coriander chutney, sweet chutney or any chutney you like. Enjoy!

Suggestions

  • You can replace the roasted chickpea flour with corn flour.

Sprouted Moong Cutlets - How to make Sprouted moong cutlet sprouted moong dal cutlets
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sprouted moong dal – 1 cup
  • Potatoes – 2 (200 grams) (big sized) (boiled)
  • Frozen green peas - ½ cup
  • Bread crumbs – 2 bread slices (crumbled)
  • Oil – 4-5 tbsp (to shallow fry the cutlets)
  • Roasted chickpea flour – 2 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Coriander powder – 1 tsp
  • Dry mango powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Salt - ¾ tsp or to taste
Instructions
  1. Take the parboiled sprouted moong dal in a big mixing bowl and add parboiled frozen green peas, boiled potato, green chilly, ginger paste, coriander powder, dry mango powder, red chilly powder, salt, green coriander and roasted chickpea flour. Mix all the ingredients really well.
  2. Take some amount of cutlet mixture and roll it into cutlet. Coat it with some bread crumbs.
  3. Heat a pan with 3-4 tbsp of oil in it. Once the oil gets heated, place as many cutlets as possible into the pan. Keep the flame on medium. Roast it until it becomes golden brown from beneath.
  4. Cutlets have turned golden brown from all the sides. Turn off the flame and transfer them on a plate. Similarly, shallow fry the rest of the cutlets.
  5. Serve these crispy, mouth-drooling and nutritious sprouted moong dal cutlets steaming hot along with green coriander chutney, sweet chutney or any chutney you like. Enjoy!