How to make Sprouted Moong Cutlets -
Sprouts in these cutlets give them an edge over others for they are healthy and tasty too.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Moong Sprouts (अंकुरित मूंग ), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sprouted Moong Cutlets checkout Missal Pav, Grilled Protein Patodi, Sprout Bhelpuri, Moong Dosa . You can also find more Snacks and Starters recipes like Pinwheel Khandvi Banana Biscuits Sausage and Sweetcorn Fritters Mutton Chops Chinese Style
Sprouted Moong Cutlets Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Sprouted Moong Cutlets Recipe
Moong Sprouts blanched 1 cup
Potatoes boiled and grated 2 large
Oil 1 tablespoon
Onion finely chopped 1 small
Ginger finely chopped 1/2 inch piece
Gram flour (besan) 1/4 cup
Ripe bananas 2
Green chillies finely chopped 3-4
Salt to taste
Fresh coriander leaves finely chopped 1/2 medium bunch
Dry mango powder (amchur) 1 teaspoon
Bread crumbs 1 cup
Method
Step 1
Heat one tablespoon of oil in a pan. Add chopped onion and sauté on medium heat for a minute. Add ginger and stir-fry for thirty seconds. Add besan and sauté till fragrant. Set aside.
Step 2
Take peeled ripe bananas in a bowl. Mash and add grated boiled potatoes. Mix in chopped green chillies, salt and blanched sprouts. Mix cooked besan mixture in the potato mixture. Add chopped coriander leaves and amchur powder.
Step 3
Mix in three tablespoons of breadcrumbs. Heat two to three tablespoons of oil on a tawa. Take a portion of the potato mixture and roll in remaining breadcrumbs. Pat into desired shape and shallow fry on moderate heat till golden on both sides. Serve hot.
Nutrition Info
Calories : 1080 Kcal
Carbohydrates : 191.7 gm
Protein : 35.9 gm
Fat : 19.1 gm
Other : Fiber- 16.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
