Sprouted Moong Cutlets

March 31st, 2007

1 cup moong sprouts, blanched
2 large potatoes, boiled and grated
1 tbsp oil to shallow fry
1 small onion, finely chopped
1/2 inch piece ginger, finely chopped
1/2 cup gram flour (besan)
2 ripe bananas
3-4 green chillies, finely chopped
Salt to taste
1/2 medium bunch fresh coriander leaves, finely chopped
1 teaspoon dry mango powder (amchur)
1 cup bread crumbs

Heat one tablespoon of oil in a pan. Add onion and sauté on medium heat for a minute. Add ginger and stir-fry for 30 seconds. Add besan and sauté till fragrant. Set aside.
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. 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.





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