Moong dal sprouts tikki / cutlet

MOONG DAL SPROUTS TIKKI / CUTLET

INGREDIENTS

• Moong dal sprouts – 2 cup
• Mashed potato – ¼ cup [ optional ]
• Besan – 2 tbsp for binding
• Thinly sliced palak – 1 cup [ optional ]
• Ginger garlic green chilli paste – 1 tbsp
• Oil – 1 tsp
• Finely chopped coriander leaves – 2 or 3 tbsp
• Garam masala – ½ tsp
• Chaat masala pwdr – ½ tsp
• Lemon juice – 2 tsp
• Salt to taste
• Oil for deep frying or shallow frying

PREPARATION

1. Boil the sprouts for 3 or 4 mins.
2. Strain off the complete water .
3. There should be no moisture ,if needed pat dry it OR keep in colander for sometime.
4. Keep ½ cup of boiled sprouts separately and blend the remaining into coarse mixture.
5. Heat 1 tsp oil in a small pan add ginger garlic paste and fry till raw smell leaves .Add the spinach and fry till spinach reduces and moisture dries up .

METHOD – https://www.youtube.com/watch?v=83SiXOzDP6o

Transfer to a mixing plate and add all the other ingredients and mix well .

Divide the mixture into equal portions and make smooth balls.

Now flatten it into small discs .

If time provides refrigerate for sometime .

Now deep fry or shallow fry on both sides till crisp and golden .

***I feel deep fried better than shallow fry .In shallow fry it absorbs more oil .

NOTES

1. You can avoid palak and mashed potato .
2. Besan is enough for binding .
3. I like to fry the ginger garlic paste before adding to cutlets to avoid raw smell .
4. We can add finely chopped onion .
5. Add a tsp of kasoori methi pwdr for more flavour .

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