Essential Ingredients
To craft these delightful green moong cutlets, you'll need a few key components. The star ingredient is 1 cup of green moong, which requires soaking beforehand,
either overnight or for at least 5-6 hours. You'll also need 1 cup of poha (flattened rice), which should be rinsed lightly. For aromatic depth, finely chop 1 onion, 4 green chilies, 1-inch of ginger, and 1/2 cup of fresh coriander leaves. To bind the mixture, 2 tablespoons of besan (gram flour) are essential, which should be lightly roasted. For seasoning, gather 1 teaspoon each of cumin powder and coriander powder, along with 1 teaspoon of red chili powder, and salt adjusted to your personal preference. Finally, have oil ready for pan-frying.
Preparing the Base
Begin by preparing the green moong. After soaking and draining, coarsely grind the moong beans to achieve a thick, cohesive paste; avoid making it too smooth. Concurrently, rinse the poha once under cool running water and set it aside to soften slightly. An important step for texture and flavor is to lightly roast the besan over a low flame until it becomes a light brown hue and releases a pleasant aroma. This process removes the raw taste of the gram flour and enhances its nutty notes, contributing significantly to the final cutlet's profile. Once these individual components are ready, they form the foundational elements for the cutlet mixture.
Mixing & Shaping
In a sufficiently large bowl, combine the prepared green moong paste and the lightly rinsed poha. Add the roasted besan to this mixture, followed by the finely chopped ingredients: onion, green chilies, ginger, and coriander leaves. Next, introduce the spice powders – 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of red chili powder. Season generously with salt to taste, ensuring all the flavors are well-balanced. Mix all these elements thoroughly until a uniform, firm dough-like consistency is achieved. You can taste a small portion to adjust the salt if necessary. Once the mixture is perfectly blended and seasoned, proceed to shape it into small, circular patties or tikkis, approximately 2-3 inches in diameter and about half an inch thick. Ensure the shapes are consistent for even cooking.
Cooking & Serving
The cutlets can be cooked using your preferred method. For pan-frying, heat a moderate amount of oil in a flat pan over a medium flame. Carefully place the shaped cutlets into the hot oil, ensuring not to overcrowd the pan. Fry each side for approximately 3-4 minutes, or until they turn a golden-brown and develop a crispy exterior. Alternatively, for a healthier option, you can air-fry them at 180°C for about 10-12 minutes, flipping halfway through, or bake them in a preheated oven at 200°C for about 15-20 minutes, turning once. Serve these warm, delicious green moong cutlets immediately. They pair exceptionally well with a side of tangy green chutney or a dollop of ketchup, offering a delightful contrast in flavors and textures.
