This particular recipe which my family and friends really relish and enjoy, has its own story. I was supposed to boil moong for salad which should be cooked in optimum water, neither too soft nor too hard. By mistake it became very soggy and watery. It took me a few minutes to think of possible alternatives, and I turned a would-be-salad into this cutlet by adding these ingredients. My family never knew about my experiment and it became an instant hit. Ever since these cutletx are always in demand. Try it. I am sure you will like it.!! You can make your additions and omissions to the recipe.....
Ingredients:
1 large cup whole green gram
1 large sized potato
1 teaspoon red chilly powder
1 teaspoon coriander powder
1 inch finely chopped ginger
1/2 cup finely chopped coriander
1/2 teaspoon gram masala
Salt according to the taste
Method:
Soak green gram [whole moong] for 2-3 hours.
Pressure cook it for seven minutes after adding salt.
It should be soft and tender but not very soggy, should be soft enough to make paste.
Boil the potato separately.
When moong and potatoes become cold, mash it well and then add all the ingredients and mix them thoroughly.
Now shape the paste into small flat patties,dip it in cornflour and shallow fry it on medium heat till both sides are a little crisp.
Serve it with sauce or chutney.
