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

Sprouted Moong Cutlets Recipe Card

Sprouted Moong Cutlets

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.    

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 Jalapeno Potato Cups, Kothimbir Wadi, Mini Calzone, Mango Cream Cheese Muffins.

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


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.