By: Payal
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A nutritious and tasty cutlet made with green moong, poha, onions and spices, this high‑protein snack is perfect for healthy eating. Enjoy it pan‑fried, air‑fried or baked, as per your choice.
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1 Cup green moong, soaked
1 cup poha
1 onion, finely chopped
4 green chillies, finely chopped
1-inch ginger, finely chopped
1/2 cup coriander leaves, finely chopped
2 tbsp besan
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
Salt to taste
Oil for pan-frying
Soak the green moong dal (mung beans) overnight or for 5–6 hours. Drain the water and coarsely grind the moong to make a thick paste.
Wash the poha once under running water and drain. Keep it aside.
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Dry-roast the besan on a low flame until it turns light brown and fragrant.
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In a large bowl, mix the green moong paste, poha, besan, onion, chillies, ginger and coriander.
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Add the masala powders listed above. Mix everything well and taste to adjust the salt.
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Shape the mixture into round patties or tikkis and pan-fry on medium heat until crisp on both sides. Serve the cutlets hot with green chutney and/or ketchup.
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