Golden, crisp, and bursting with flavor, green moong cutlets are a delightful way to turn simple ingredients into a satisfying treat. Made with soaked moong beans, poha, and a blend of aromatic spices, these cutlets are crunchy on the outside yet soft and hearty within. They make a perfect choice for tea-time snacks, light lunches, or party appetizers — deliciously wholesome and easy to prepare.

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Ingredient Breakdown

The magic of these cutlets lies in the balance between texture and flavor. Green moong forms the protein-rich foundation, giving the mixture its body and bite. Once soaked and ground, it creates a coarse, hearty paste that holds shape beautifully while retaining a rustic texture. Poha acts as the binding element, keeping the mixture light and airy instead of dense. Together, they produce cutlets that are crisp on the outside and tender inside.

A medley of spices ties the dish together. Cumin powder adds a smoky warmth, while coriander powder deepens the flavor with its citrusy undertones. Red chili powder introduces just the right level of heat, balanced by the freshness of green chilies and the brightness of chopped coriander leaves. Finely chopped onions and ginger lend a gentle crunch and a hint of spice, creating a well-rounded flavor profile that feels vibrant and comforting.

Step-by-Step Preparation Guide

Start by soaking the moong beans overnight or for at least a few hours until they soften. Drain well and grind into a coarse paste without adding too much water — this step gives the cutlets their signature texture. Rinse the poha under water briefly, drain it completely, and set it aside to soften just enough to blend seamlessly with the moong mixture.

In a small pan, roast the besan on low heat until it turns golden and releases a nutty aroma. This step enhances the flavor while reducing the raw taste of gram flour. Once cooled, mix it with the moong paste, softened poha, onions, green chilies, ginger, and coriander leaves in a large bowl. Sprinkle in the cumin, coriander, and red chili powders along with salt, and combine everything until the mixture is thick and uniform.

Shape the mixture into small, round patties, pressing lightly to ensure they hold their form. Heat a nonstick pan or tawa on medium flame and brush with a light layer of oil. Arrange the cutlets carefully and cook them until golden brown and crisp on both sides, flipping occasionally to achieve even color and texture. Once done, transfer to a plate lined with paper towels and serve warm with your favorite chutneys.

Recipe Tips & Frequently Asked Questions

Getting the perfect texture for the moong paste:
Grind the soaked moong coarsely instead of making a smooth puree — it gives a better bite and structure.

Ensuring the cutlets hold shape without breaking:
Avoid excess moisture in the mixture; if it feels too wet, add a little more roasted besan for firmness.

Adjusting spice levels to suit individual preferences:
Reduce red chili powder for a milder version or add crushed garlic for extra heat.

How to make the cutlets extra crispy with minimal oil:
Cook on medium flame and press lightly with a spatula while pan-frying for an even golden crust.

Can I use sprouted moong instead of soaked moong?
Yes, sprouted moong adds a subtle nutty flavor and extra crunch; just grind it coarsely before mixing.

How can I store leftover cutlet mixture?
Store it in an airtight container in the refrigerator for up to two days; shape and cook fresh when ready to serve.

Can I deep-fry these instead of pan-frying?
Absolutely. Deep-frying will yield an extra crispy crust but requires more oil and careful temperature control.

What’s the best way to reheat the cutlets without losing crispiness?
Reheat them on a skillet or in an air fryer to restore their crunch instead of microwaving.

What to Serve With This Recipe

Green moong cutlets pair wonderfully with vibrant accompaniments. Serve them with green chutney made from mint and coriander or with tangy tamarind sauce for a sweet-spicy contrast. A simple ketchup also complements the flavors perfectly. For an authentic tea-time experience, enjoy them alongside a steaming cup of masala chai or chilled buttermilk. You can even transform these cutlets into a light meal by pairing them with a salad or using them as a patty inside wraps or burgers.

Creative Variations

There’s endless room to experiment with these versatile cutlets. For a cheesy surprise, tuck a small cube of cheese inside each patty before cooking — the molten center adds a delightful richness. To make them lighter, opt for baking or air-frying instead of pan-frying; the texture stays crisp with less oil. For a spicier edge, mix in chaat masala or crushed garlic for an extra kick. Each version adds a unique touch while maintaining the original charm of the dish.

Crisp, aromatic, and full of character, green moong cutlets strike the perfect balance between flavor and simplicity. They’re a snack that feels both hearty and refreshing, ideal for gatherings, evening cravings, or quick family meals. With their golden crust and flavorful filling, these cutlets are proof that wholesome ingredients can create the most satisfying bites — every single time.

Ingredients

1 cup green moong (mung beans), soaked
1 cup poha (flattened rice)
1 onion, finely chopped
4 green chilies, finely chopped
1-inch piece of ginger, finely chopped
½ cup fresh coriander leaves, finely chopped
2 tablespoons besan (gram flour)
1 teaspoon cumin (jeera) powder
1 teaspoon coriander (dhania) powder
1 teaspoon red chili powder
Salt, to taste
Oil, for pan-frying

Instructions

Soak the green moong beans overnight or for at least 5–6 hours until softened. Drain the water completely and grind them coarsely into a thick, textured paste without adding much water. Rinse the poha gently under running water, drain well, and set aside to soften slightly.

In a small pan, dry roast the besan over a low flame until it turns a light golden color and releases a nutty aroma. Allow it to cool. In a large mixing bowl, combine the moong paste, softened poha, roasted besan, chopped onions, green chilies, ginger, and coriander leaves.

Sprinkle in the cumin powder, coriander powder, red chili powder, and salt. Mix thoroughly until all ingredients are well incorporated into a firm mixture. Taste and adjust the seasoning if needed. Divide the mixture into equal portions and shape each one into small, round cutlets or patties.

Heat a pan or tawa over medium flame and drizzle a little oil. Place the cutlets on the pan and cook each side until golden brown and crisp, flipping carefully to ensure even cooking. Once done, remove them from the pan and serve hot with green chutney or ketchup for a delicious, protein-packed snack or appetizer.