Sweet Potato And Moong Sprouts Cutlet Recipe
A vegetarian Indian recipe with sweet potato, green moong sprouts, poha (flattened rice) - coarsely ground. Ready in 55 min, serves 5.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making the Sweet Potato And Moong Sprouts Cutlet Recipe, wash, peel and cook sweet potato until soft
sweet potato(300 grams)green moong sprouts(1 cup) - 2
Follow How to Cook Root Vegetables like Potatoes using a Pressure CookerIn a large mixing bowl, mash the boiled sweet potato and let it cool down
sweet potato(300 grams) - 3
Cook sprouts with little water with a pinch of salt until tender
green moong sprouts(1 cup)inch ginger - grated(1)salt - to taste - 4
Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture
green moong sprouts(1 cup) - 5
Add this to the mixing bowl with mashed potato
sweet potato(300 grams) - 6
Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste
green moong sprouts(1 cup)poha (flattened rice) - coarsely ground(1/2 cup)coriander (dhania) leaves - finely chopped(1/4 cup)onion - finely chopped(1/2)tablespoons mint leaves (pudina) - finely chopped(2)green chillies - crushed(1 teaspoon)inch ginger - grated(1)amchur (dry mango powder)(1/2 teaspoon)kashmiri red chilli powder(1 teaspoon)salt - to tastechaat masala powder - as required - 7
Mix until well combined
- 8
Set this bowl aside for 20 to 30 minutes
- 9
This helps enhance the flavour of the tikki
- 10
After half an hour shape the mixture into tikkis or cutlets and keep aside
- 11
Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan
sweet potato(300 grams)green moong sprouts(1 cup) - 12
Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour
sweet potato(300 grams)green moong sprouts(1 cup) - 13
Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil
- 14
To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon
sweet potato(300 grams)green moong sprouts(1 cup)kashmiri red chilli powder(1 teaspoon)purple cabbage - shredded(1 cup)chaat masala powder - as requiredlemon wedges - as required - 15
Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser
sweet potato(300 grams)green moong sprouts(1 cup)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Sweet Potato And Moong Sprouts Cutlet Recipe
A vegetarian Indian recipe with sweet potato, green moong sprouts, poha (flattened rice) - coarsely ground. Ready in 55 min, serves 5.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
To begin making the Sweet Potato And Moong Sprouts Cutlet Recipe, wash, peel and cook sweet potato until soft
sweet potato(300 grams)green moong sprouts(1 cup) - 2
Follow How to Cook Root Vegetables like Potatoes using a Pressure CookerIn a large mixing bowl, mash the boiled sweet potato and let it cool down
sweet potato(300 grams) - 3
Cook sprouts with little water with a pinch of salt until tender
green moong sprouts(1 cup)inch ginger - grated(1)salt - to taste - 4
Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture
green moong sprouts(1 cup) - 5
Add this to the mixing bowl with mashed potato
sweet potato(300 grams) - 6
Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste
green moong sprouts(1 cup)poha (flattened rice) - coarsely ground(1/2 cup)coriander (dhania) leaves - finely chopped(1/4 cup)onion - finely chopped(1/2)tablespoons mint leaves (pudina) - finely chopped(2)green chillies - crushed(1 teaspoon)inch ginger - grated(1)amchur (dry mango powder)(1/2 teaspoon)kashmiri red chilli powder(1 teaspoon)salt - to tastechaat masala powder - as required - 7
Mix until well combined
- 8
Set this bowl aside for 20 to 30 minutes
- 9
This helps enhance the flavour of the tikki
- 10
After half an hour shape the mixture into tikkis or cutlets and keep aside
- 11
Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan
sweet potato(300 grams)green moong sprouts(1 cup) - 12
Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour
sweet potato(300 grams)green moong sprouts(1 cup) - 13
Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil
- 14
To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon
sweet potato(300 grams)green moong sprouts(1 cup)kashmiri red chilli powder(1 teaspoon)purple cabbage - shredded(1 cup)chaat masala powder - as requiredlemon wedges - as required - 15
Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser
sweet potato(300 grams)green moong sprouts(1 cup)
Rate this recipe
