How to make Sprouts Cutlet - Healthy sprouts cutlet - a recipe for pilots specially cooked by Chef Anupa Das on Occasion of Indian Air Force Anniversary Celebration.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : White peas, Brown chane

Cuisine : Indian

Course : Snacks and Starters

Sprouts Cutlet Recipe Card

Sprouts Cutlet

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Sprouts Cutlet checkout Ragda Pattice, Jain Ragda Pattice. You can also find more Snacks and Starters recipes like Dilli Aloo Kachalu Chaat, Basket Chaat, Pav Bhaji Quesadilla, Steamed Dosa.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sprouts Cutlet Recipe

  • White peas sprouted 1/2 cup

  • Brown chane sprouted Boiled 1/2 cup

  • Green chana(hare chane) sprouted Boiled 1/2 cup

  • Fresh coriander leaves 2 tablespoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Oil to shallow fry

  • Rice flour 1/2 cup


Step 1

Chop coriander leaves finely and place in a bowl. Add white peas, brown chana, green chana, salt and mash with a potato masher.

Step 2

Add red chilli powder, chaat masala, cumin powder and mix. Heat Wonderchef Inducta Square Grill Pan.

Step 3

Shape the mixture into small cutlets, roll them in rice flour and place in the pan to shallow fry. When the underside is done, flip over and cook till both sides are evenly golden.

Step 4

Serve hot with tomato ketchup or green chutney.