Moong Cutlet

PrePreparation

Soak and cook 2/3 tbsp whole moong.

Boil 1 medium potato and remove the skin.

Preparation

In a bowl, add 3.5 tbsp wheat flour, boiled whole moong, 1.5 tsp chopped carrot, 1/4 tsp each of salt, ajwain, jeera powder and boiled potato. Mix and mash all these ingredients.

Divide into equal parts, shape into round cutlets, and coat with 1 tbsp suji.

Give a nestle twist by adding black sesame seeds.

Heat 1 tbsp oil in a pan and place the cutlets.

Shallow fry them until golden brown and crisp.

Serve hot.