Golden mung bean patties

Name: Golden mung bean patties
Yield: Makes 12
Cuisine: India
Ingredients: vegetable oil, for deep-frying; 3.75 ml/¾ tsp salt, or to taste; chutney, to serve; 15 ml/1 tbsp fresh coriander (cilantro) leaves, chopped; 15 ml/1 tbsp fresh coriander (cilantro) leaves, chopped; 50 g/2 oz natural (plain) yogurt; 1 fresh green chilli, finely chopped; 250 g/9 oz/1½ cups skinless split mung beans (mung dhal), soaked for 4 hours; 1–2 dried red chillies, chopped; 5 ml/1 tsp ground turmeric; 250 g/9 oz/1½ cups skinless split mung beans (mung dhal), soaked for 4 hours; 2.5 cm/1 in piece of fresh root ginger, chopped

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

These delicious morsels, Mung Ke Tikkia, are made of skinless split mung beans that are ground to a paste and cooked with spices, until the mixture reaches a mashed potato-like consistency. This is then formed into small, round cakes and deep-fried until crisp and golden brown.

Ingredients

250 g/9 oz/1½ cups skinless split mung beans (mung dhal), soaked for 4 hours
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Asia
India
Central India
Starter
Snack
Vegetarian
Gluten-free

Method

Drain the beans and transfer to a food processor with the ginger and red chillies. Grind to a coarse consistency.
Transfer the bean paste to a non-stick pan over a low heat. Add the turmeric and cook, stirring, until the mixture is dry and slightly crumbly. Remove from the heat and add all the remaining ingredients, except the oil.