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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!

 

Vegetable Cutlet Recipe

Vegetable Cutlet Recipe

Vegetable cutlet recipe is a nutritious and super devouring snack prepared with lots of vegetables and some desi masalas to spice up the taste. Whenever you crave for something delectable snack with a steaming hot cup of tea then try making these easy and simple veg cutlets for yourself.

Serve these crispy vegetable steaming hot with any Indian chutney or dip like green coriander chutney, tomato sauce or any other dip. Kids will surely devour eating these vegetable cutles for sure. So, here is an easy recipe for making healthy, crispy and yummy cutlets with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse potatoes thoroughly with water. Drain out excess water from them. After that, boil and peel them. Keep them in a bowl.

veg cutlets

Break the bread slices roughly and put them into the mixer jar. Churn to make a fine powder of it. Transfer it to a plate.

veg cutlets

Add water in small portions into the refined flour. Whisk until the lumps dissolves completely. Prepare a thin batter. For this ¼ cup of water is required. After that, add ¼ tsp of salt into it along with black pepper powder. Mix everything really well. Refined flour slurry is now ready.

veg cutletsMaking:

Crumble the potatoes until they become fine. If you want then you can grate them using a grater. Now add chopped carrot, chopped cauliflower, chopped cabbage, chopped capsicum, chopped green chilly, ginger paste, coriander powder, dry mango powder, chopped green coriander, red chilly powder, salt and bread crumbs of 3 bread slices. Mix it really well until everything blends in together. Mixture for making cutlets is now ready.

veg cutlets

Pinch some amount of cutlet mixture. Give it a round or oval shape as desired. Flatten it gently to make cutlets. Dip this cutlet into the refined flour slurry and then coat it evenly with the bread crumb. Press it gently and keep it on the plate. Similarly, prepare the rest of the cutlets until the mixture is utilized completely.

veg cutlets

Heat a pan with enough oil to deep fry the cutlets. When the oil is heated sufficiently then drop as much cutlets as possible into the pan. Don’t over crowd the oil.

veg cutlets

Once the cutlets are fried from beneath then flip their sides. Keep flipping the sides and fry them until they turn crisp and golden brown in color from all the sides.

veg cutlets

Cutlets are now fried aptly. Transfer them on kitchen paper towel. Similarly, fry the remaining cutlets. Veg cutlets are now ready.

veg cutletsServing:

Serve this crispy and delectable veg cutlets steaming hot with a side assortment of green chutney, sweet chutney or any chutney you desire. Enjoy!

Suggestions

  • Make sure that the oil is sufficiently hot for frying the cutlets otherwise they may splatter or they can absorb too much of oil.
  • If you want you can add green beans or any vegetables you desire. Add or remove the veggies according to your taste. You can also shallow fry the cutlets.

Vegetable Cutlet Recipe veg cutlets
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 300 grams (4 medium sized)
  • Capsicum – 1 (finely chopped)
  • Cauliflower – ½ cup (finely chopped)
  • Cabbage – ½ cup (finely chopped)
  • Carrot – 1 (½ cup finely chopped)
  • Refined flour – 2 tbsp (1/4 cup)
  • Black pepper powder – less than ¼ tsp
  • Dry mango powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Ginger baton – 1 inch (grated) or 1 tsp paste
  • Green chilly – 1-2 (finely chopped)
  • Salt – 1 tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Green coriander – ½ cup (2 tbsp finely chopped)
  • Bread slices – 6
  • Oil – to fry
Instructions
  1. Boil and peel the potatoes. Keep them in a bowl.
  2. Break the bread slices roughly and put them into the mixer jar. Churn to make a fine powder of it.
  3. Add water in small portions into the refined flour. Prepare a thin batter. After that, add ¼ tsp of salt into it along with black pepper powder. Mix everything really well.
  4. Crumble the potatoes until they become fine. Now add chopped carrot, chopped cauliflower, chopped cabbage, chopped capsicum, chopped green chilly, ginger paste, coriander powder, dry mango powder, chopped green coriander, red chilly powder, salt and bread crumbs of 3 bread slices. Mix it really well until everything blends in together.
  5. Pinch some amount of cutlet mixture. Flatten it gently to make cutlets. Dip this cutlet into the refined flour slurry and then coat it evenly with the bread crumb.
  6. Heat a pan with enough oil to deep fry the cutlets. Drop as much cutlets as possible into the pan.
  7. Keep flipping the sides and fry them until they turn crisp and golden brown in color from all the sides.
  8. Cutlets are now fried aptly. Transfer them on kitchen paper towel.
  9. Serve this crispy and delectable veg cutlets steaming hot with a side assortment of green chutney, sweet chutney or any chutney you desire. Enjoy!