Green gram, potato and vegetables are used to make nutritious cutlets.
- 1 cup of split green gram lentil with skin
- 1 big boiled and mashed potato
- 1 cup cut frozen vegetables ( beans peas carrot)
- 2 chopped green chilies
- ½ cup chopped spring onion
- ½ cup chopped green coriander leaves
- 1 tsp garam masala
- 1 tsp chat masala
- Salt to taste
- Soak moong dal for 2 hours.
- Cook in an open pan on slow fire with 4-5 cups of water till it is just tender. Strain if water is left. Cool it.
- Mash dal with ladder. Now add mashed potato to it.
- Thaw frozen vegetables, squeeze out water from them by pressing them hard between the palms. Mix them with dal potato mix.
- Add spring onion, green chili, garam masala, chat masala and salt.
- Mix it well. Shape them in the form of balls of equal size.
- Press each ball one by one between the palms and coat it with breadcrumb.
- Keep in the refrigerator for ½ hour before shallow frying them.
- Eat as a snack with green chutney or make burger.
Do You Know?
Breadcrumbs or bread crumbs are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, thickening stews and adding inexpensive bulk to food items.
Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a different blade to make coarse or fine crumbs.
However the crumb of bread also refers to the inner soft part, as distinguished from the crust.
Dry breadcrumbs are made from very dry bread, either several days old or often baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods.
The bread used to make soft or fresh bread crumbs is not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.