Crispy cutlets with moongdal and potato, watelse you need to enjoy for an evening snack with some ketchup.I love to make tikkis or cutlets often at home, i can feed anything to my kids through tikkis. Making tikkis or cutlets with different vegetables or dals makes an excellent side dish to serve along with a rice based dish. You can make simple sandwiches with them, however you have so many choice to enjoy this crispy pan fried beauties.My today's recipe goes for a simple,yet a delicious and definitely a healthy cutlets which i easily prepared with just cooked mashed potatoes and cooked yellow moongdal. This cutlets gets ready easily as they doesnt go for either chopping or sauting.
I spiced this cutlets simply with red chilly powder and garam masala powder. A quick, easy snacks to dish out whenever you have sudden guests at home. If you want to add vegetables to this cutlet, just add them after cooking them apart. Am sending this beauties to this week's blogging marathon as am running with Lentils in 3ways as theme, after a lipsmacking sambar bath with masoordal, here comes an easy and dangerously addictive vegan dal cutlet.
3nos Potatoes (cooked & mashed)
1cup Moongdal (cooked)
1tsp Red chilly powder
1/2tsp Garam masala powder
1/2tsp Fennel seed powder
3tbsp All purpose flour
Bread crumbs (per need)
Take the potatoes, moongdal in a bowl, add the red chilly powder, fennel seed powder, garam masala powder and salt.
Mix everything well and make medium sized patties out of this mixture.
Mix the all purpose flour with enough water to make a paste.
Dip the patties in the flour paste and roll them gently in the bread crumbs.
Once finished, arrange them in fridge for an hour.
Heat oil for pan fry, drop the cutlets and cook on both sides until they turns golden brown.
Serve with favourite sauce.