This is the heathy version of traditional Moong Daal Ladoo.
It is a savoury and crispy tea time snack.
- Germinated Green Moong Daal -Â 1 cup
- Boiled Potatoes – mashed 1 cup
- Besan 1 Tablespoon
- ArrowrootÂ or cornflour powder 1 Tablespoon
- Chaat Masala 1 tablespoon
- Red chilli powder 1 teaspoon
- SaltÂ 1 teaspoon ( as per taste)
- Jeera ( Dry roast it on a griddle pan first) 1 teaspoon
- Chopped Green chilli 1 tablespoon ( optional)
- Green Coriander ( finely chopped)Â 1 tablespoon
- Ginger Paste 1 tablespoon
- Oil for deep Frying
- Bread Crumbs two cups
- Take a mixing boil
- Add the mashed and boiled potatoes
- Grind the moong daal to paste andÂ add it mashed potatoes
- AddÂ 1 tablespoon of Besan
- Add 1 tablespoon of Cornflour powder ( or you can useÂ 1 tablespoon ofÂ Arrowroot Powder)
- Add red chilli powder
- Add Chaat Masala
- Add Salt
- Add Dry roasted Jeera
- Add Chopped Green Chilli
- Add Ginger Paste
- Add Chopped Green Coriander
- Mix all the ingredients well and make a dough like mixture.
- Now roll small balls ( the size of wallnuts)
- Take a bowl and add 1 cup of water and add Â 1 tablespoon of Cornflour in it and mix well.
- Take another bowl and put the bread crumbs in it.
- DipÂ each dough ball in the cornflour water mixture and then roll it in the breadcrumb mixture so that the balls get coated evenly with breadcrumbs
- Add oil in a deep frying pan and fry the balls on medium heat until they turn golden.
- Take them out in a plate lined with paper napkins to soak the excess oil.
ServeÂ themÂ hot with anyÂ readymade chutney.
For garnishing, sprinkle some more chaat masala on top and add some chopped green coriander
Variations: You can dip the dough balls in white sesame seeds instead of bread crumbs
You can shape the balls as flat ( like a cutlet) or you can roll them as small cylindrical shapes.