Moong Galouti

Ingredients

• 2 cups cooked whole green gram (sabut moong)
• 1 tablespoon ghee + for shallow frying
• 1 teaspoon caraway seeds (shahi jeera)
• 1½ tablespoons chopped garlic
• 1 tablespoon chopped ginger
• 2 green chillies, chopped
• 6-8 broken cashewnuts
• 1 teaspoon chironji
• ½ teaspoon white pepper powder
• ½ teaspoon green cardamom powder
• 1 teaspoon garam masala powder
• ½ cup fried onions
• 2-3 tablespoons grated khoya/ mawa
• Salt to taste
• 1 tablespoon lemon juice
• 15-20 fresh mint leaves
• 8-10 fresh coriander sprigs
• 2-3 tablespoons roasted gram flour (besan)
• Green chutney for serving
• Onion rings for serving
• Lemon wedges for serving

Method

1. Heat ghee in a shallow non-stick pan, add caraway seeds, garlic, ginger and green chillies and sauté for 30 seconds.
2. Add cashewnuts, chironji, white pepper powder, green cardamom powder and garam masala powder and mix well.
3. Add fried onions and khoya, mix well and cook for 1 minute.
4. Add cooked green gram and salt, mix well, take the pan off the heat and allow to cool slightly.
5. Transfer the cooked mixture into a food processor jar, add lemon juice, mint leaves and coriander leaves and process to a smooth mixture.
6. Transfer the mixture into a bowl, add roasted gram flour and mix well.
7. Wet your palms with water, take a portion of the mixture and shape into a patty. Similarly make remaining galoutis.
8. Heat sufficient ghee in a shallow non-stick pan, place the prepared galoutis and cook for 2-3 minutes on medium heat. Flip and cook for 2 minutes more. Drain on absorbent paper.
9. Arrange them on a serving plate and serve hot with green chutney and onion rings.