Moong Dal Cutlets by @chieffoodieofficer
4 servings
🫘
240 ml
Moong dal
🧀
100 g
Paneer
🥣
60 g
Besan
🧅
40 g
Onions
🫑
40 g
Capsicum
🌿
Coriander
🥕
30 g
Carrot
🧄
3.5 cloves
Garlic
🫙
7.5 ml
Jeera powder
⚫
7.5 ml
Pepper powder
🌶️
7.5 ml
Chilly powder
🧂
Salt
🫙
5 ml
Turmeric powder
Soak
Moong Dal
Soak the Moong Dal for 3-4 hours.
Grate
Paneer
Onions
Capsicum
Grate the Paneer and chop the onions, capsicum, coriander, and carrot.
Mix
Besan
Garlic
Jeera Powder
Mix all ingredients including besan, garlic, jeera powder, pepper powder, chilly powder, salt, and turmeric powder in a mixing bowl.
Shape
Shape the mixture into small cutlets.
Heat
Heat the frying pan on the stove and cook the cutlets until golden brown on both sides.
Moong Dal Cutlets by @chieffoodieofficer
4 servings
🫘
240 ml
Moong dal
🧀
100 g
Paneer
🥣
60 g
Besan
🧅
40 g
Onions
🫑
40 g
Capsicum
🌿
Coriander
🥕
30 g
Carrot
🧄
3.5 cloves
Garlic
🫙
7.5 ml
Jeera powder
⚫
7.5 ml
Pepper powder
🌶️
7.5 ml
Chilly powder
🧂
Salt
🫙
5 ml
Turmeric powder
Preparation Steps
Step 1/5
Soak the Moong Dal for 3-4 hours.
Step 2/5
Grate the Paneer and chop the onions, capsicum, coriander, and carrot.
Step 3/5
Mix all ingredients including besan, garlic, jeera powder, pepper powder, chilly powder, salt, and turmeric powder in a mixing bowl.
Step 4/5
Shape the mixture into small cutlets.
Step 5/5
Heat the frying pan on the stove and cook the cutlets until golden brown on both sides.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
200 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Easy (1/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos