These tasty cutlets or vada are a great pick for an evening snack or a light lunch that’s both satisfying and healthy. They’re made with soaked green mung beans, packed with protein and fiber, and blended with ginger, garlic, and cumin seeds for a nice, warm flavor. A touch of chopped green chili gives it a little heat, while diced onion adds some sweetness, and fresh cilantro brings a nice herby note. To top it off, a sprinkle of chaat masala gives it that irresistible tang.
I used some cooked leftover brown rice in this recipe, which makes the cutlets feel heartier. If you don’t have any rice on hand, you can swap it for 2 tablespoons of rice flour. This substitution gives that extra crunch.
This recipe has quickly turned into a family favorite, hitting that sweet spot between flavor and nutrition. Give it a shot and see if you enjoy it as much as we do!
Ingredients:
Mung beans – 1 cup, soaked overnight
Leftover cooked brown rice – 3 tbsp (optional)
Small yellow onion – 1, chopped
Chopped coriander leaves – 2 tbsp
Curry leaves – 3 to 4
Green chili – 1
Ginger root – 1/4 inch
Garlic cloves – 2, small
Cumin seeds – 1/2 tsp
Chaat masala – 1/2 tsp
Cooking oil – enough for shallow fry
Salt to taste
Method:
- Drain the soaked mung beans and transfer them to a mixer jar.
- Add cooked brown rice, ginger root, garlic, green chili, curry leaves and cumin seeds into the mixer jar. Then blend all the ingredients into a coarse paste.
- Transfer the coarse mixture into a mixing bowl, and then add chopped onions, coriander leaves, and salt. Combine well and make medium-sized patties.
- Heat oil in a steel pan on medium heat.
- Shallow fry the patties on medium-low heat on both sides until golden brown and well-cooked.
- Plate them and sprinkle chaat masala over them. Serve with a side of tomato ketchup and/or whisked yogurt. Enjoy!
Watch this recipe on YouTube:
Swaadista 
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