Moong Potato Cutlet

Moong Aloo Cutlet

Moong Potato Cutlet is a deep fried cutlet made with whole moong and potato in a spice mix. These make an excellent party dish and for evening snacks as well.

Basically these cutlet freezes well and so you can make these ahead and freeze and use it when you need it. With this month being my site anniversary month, I always host the Kids Delight Anniversary Party. What’s a party without some fried dishes for the kids!

These cutlets were a hit with the kids and I even sent some for the breakfast the next day. The cutlet turns out very filling and so you can make smaller ones if you are including these in a party menu.

We are starting the second week of BM#105, with Anniversary Party Theme.

Moong Aloo Cutlet

How to make Moong Aloo Cutlet Lentil Cutlet

Moong Potato Cutlet

Ingredients Needed

1 cup Moong
2 medium Potatoes
Salt to taste
1 tsp Red Chillies
1/2 tsp Garam Masala
2 Green Chillies
1/4 tsp Cumin Powder
Handful Coriander Leaves
Bread Crumbs
Cooking Oil as required for deep frying

Soak the moong overnight and drain the water to grind into a thick paste.
Boil the potatoes and mash well.
Take both ground moong and potatoes, add all the spices and finely chopped green chilies.
Make it into a thick dough. Divide into equal balls and flatten into 3 inch circle discs.
Roll it on bread crumbs and keep it aside for 10 mins.
Heat a kadai with oil and deep fry the cutlets in batches.
Drain on a kitchen towel and serve with ketchup.

Moong Potato Cutlet

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Moong Potato Cutlet
Moong Potato Cutlet is a deep fried cutlet made with whole moong and potato in a spice mix. These make an excellent party dish and for evening snacks as well.
Moong Aloo Cutlet
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Ingredients
Servings
Ingredients
Moong Aloo Cutlet
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Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak the moong overnight and drain the water to grind into a thick paste.
  2. Boil the potatoes and mash well.
  3. Take both ground moong and potatoes, add all the spices and finely chopped green chilies.
  4. Make it into a thick dough. Divide into equal balls and flatten into 3 inch circle discs.
  5. Roll it on bread crumbs and keep it aside for 10 mins.
  6. Heat a kadai with oil and deep fry the cutlets in batches.
  7. Drain on a kitchen towel and serve with ketchup.
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9 comments

  1. Most of the moong cutlets I came across use cooked moong dal. I like this uncooked method, more like moong vada with a twist. Bookmarked!

  2. What a great idea for cutlets Valli. Never thought of combining lentil with potatoes in cutlets – makes them protein rich and filling. I would love to try these for my kids.

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