Green Moong Cutlet: Easy Recipe For A Delicious Evening Snack
If you are looking for an easy snack that is both flavourful and satisfying, green moong cutlets are worth trying. Whole green moong forms the base of this recipe, while vegetables, fresh herbs and spices add colour and flavour.
The cutlets can be shaped into small patties and cooked on a pan until golden and crisp. Serve them hot with mint chutney, tomato sauce or your favourite dip.
For seasoning, keep cumin, red chilli powder, turmeric, garam masala and salt ready. A little lemon juice can add a fresh tang to the mixture. You can also add breadcrumbs or roasted gram flour if the mixture needs extra binding.
Also Read: Tea-Time Special: Crispy Vegetable Cutlets You Can Make at Home
Transfer the mixture to a bowl and add the chopped vegetables, coriander, ginger, green chilli and spices. Mix everything thoroughly. Add the binding ingredient gradually until the mixture is firm enough to shape.
Divide the mixture into equal portions and shape each one into a round, slightly flattened cutlet.
Cook until the underside turns golden brown, then gently flip each cutlet. Continue cooking until both sides are crisp and evenly browned. Keep the heat moderate so the outside does not brown too quickly while the centre remains undercooked.
For a lighter version, use only enough oil to coat the pan.
These homemade cutlets work well as a tea-time snack, breakfast option or appetiser. Their crisp exterior, soft centre and spicy seasoning make them a simple addition to any snack menu.
The cutlets can be shaped into small patties and cooked on a pan until golden and crisp. Serve them hot with mint chutney, tomato sauce or your favourite dip.
Ingredients You Need
For the green moong cutlet recipe , start with soaked whole green moong. You will also need finely chopped onion, grated carrot, green chilli, fresh coriander and ginger.For seasoning, keep cumin, red chilli powder, turmeric, garam masala and salt ready. A little lemon juice can add a fresh tang to the mixture. You can also add breadcrumbs or roasted gram flour if the mixture needs extra binding.
Also Read: Tea-Time Special: Crispy Vegetable Cutlets You Can Make at Home
Prepare the Moong Mixture
Soak the green moong until it becomes sufficiently soft. Drain it well and grind it into a coarse mixture rather than a completely smooth paste. This helps retain some texture in the finished cutlets.Transfer the mixture to a bowl and add the chopped vegetables, coriander, ginger, green chilli and spices. Mix everything thoroughly. Add the binding ingredient gradually until the mixture is firm enough to shape.
Divide the mixture into equal portions and shape each one into a round, slightly flattened cutlet.
Cook Until Golden and Crisp
Heat a little oil in a non-stick or heavy-based pan over medium heat. Place the cutlets carefully on the hot surface, leaving some space between them.Cook until the underside turns golden brown, then gently flip each cutlet. Continue cooking until both sides are crisp and evenly browned. Keep the heat moderate so the outside does not brown too quickly while the centre remains undercooked.
For a lighter version, use only enough oil to coat the pan.
Serve Green Moong Cutlets Hot
Transfer the cooked green moong cutlets to a serving plate and allow excess oil to drain if needed. Serve them hot with mint or coriander chutney, tomato sauce or another dip.These homemade cutlets work well as a tea-time snack, breakfast option or appetiser. Their crisp exterior, soft centre and spicy seasoning make them a simple addition to any snack menu.
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