Dal or lentil cutlets. Cutlets made of yellow and red lentil or moong and masoor dal.
A spicy delicious teatime snack with all the healthy ingredients.
I have fried the cutlets but you can also air fry or shallow fry the cutlets to make completely guilt free.
Yellow and red lentil, all the spices, paneer or cottage cheese, potatoes and a binding agent. Mix everything together and make your spicy and tasty evening snack. You can also make these round to make burgers. Choice is yours.
I have used powdered oats for binding but you can use bread crumbs, roasted chickpea flour or corn flour for binding. Use whatever you have.
If you want your cutlets more spicy, then use more chopped green chilli, red chilli powder or chilli flakes. I have used two green chilli and one red chilli. I have used fresh homemade paneer or cottage cheese. Get the recipe here.
I have served these cutlets with green chutney and tomato oambal or chutney.
You may like some more cutlets recipes on this blog.
1. Potato and barnyard millet cutlets
For some more snacks with lentils and chickpeas click on the name below.
This week’s 223 #Foodiemonday bloghop theme is Crunchy Munchy Dal suggested by our bloghop member and a very talented blogger Aruna who blog at Vasus Veg Kitchen.
Do visit her space for some amazing recipes. I specially love her different types of chutney recipes. Recently bookmarked her Khatta palak chutney to try.
Recipe is very simple yet delicious. If you have boiled dal or lentil, boiled potatoes and paneer or cottage cheese ready then you can make it in a jiffy. If you want to make it guilt free, shallow fry the cutlets or use your air fryer to fry the cutlets.
Recipe
Moong dal or yellow lentil – 1/2 cup
Masoor dal or red lentil – 1/2 cup
Potato – 2, boiled
Paneer or cottage cheese – 1/4 cup tightly packed
Ginger – 1 inch piece, grated
Green chilli – 3 – 4, chopped
Garlic paste – 1 teaspoon
Cumin powder – 1 teaspoon
Chaat masala powder – 1 teaspoon
Freshly crushed black pepper powder – 1/2 teaspoon or to taste
Cilantro or coriander leaves – 1/2 cup, chopped
Oats powder – 4 tablespoon
Onion – 1 large, finely chopped
Water – 1 cup
Bread crumbs as require
Oil for frying
Method
1. Wash and pressure cook both the lentil with 1 cup water for 2 whistle. Let the pressure settle on it’s own.
2. Take out the dal or lentil in a bowl. Dal should be dried up completely. If not cook for a few more minutes.
3. Mash the paneer or cottage cheese.
4. Peel and mash the potatoes.
5. Add mashed paneer and potatoes in the boiled dal.
6. Add grated ginger, garlic paste, chopped onion, cilantro or coriander leaves, green chilli, cumin powder, chaat masala powder, salt, oats powder and freshly crushed black pepper. You can use black pepper powder instead of crushed pepper. I have used two green chilli and one red chilli.
Mix everything well.
7. Make medium sized balls and give them any shape of your choice.
8. Spread bread crumbs on a plate. Roll all the cutlets in bread crumbs. Cutlets should be coated with bread crumbs.
9. Heat sufficient oil in a pan or wok.
Fry the cutlets on low medium heat until golden brown.
10. Place the fried cutlets on a paper towel.
Serve hot with any sauce or chutney.
Notes
1. You can use bread crumbs, roasted chickpea flour or corn flour for binding instead of oats powder.
2. Chana dal or Bengal gram, whole masoor/black lentil or whole moong/green lentil can be used instead of yellow and red lentil.
3. Use green chilli according to your taste. You can also use more green chilli, red chilli or chilli flakes if you want your cutlets spicy.
4. You can add 1 teaspoon lemon juice or amchur/ mango powder in the cutlets.
5. You can shallow fry or air fry the cutlets instead of deep fry.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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