Pulses are often referred to as the “poor man’s protein,” but a new recipe showcases their potential as a superfood for health-conscious individuals. The Enhanced Tata Sampann Multi-Pulse and Quinoa Cutlets combine five varieties of dals and legumes with quinoa, crafting a nutritious and protein-packed snack that satisfies both flavor and health requirements. These cutlets make an excellent choice for evening snacks, festive occasions, or children’s lunchboxes, offering a contemporary take on the traditional Indian tikki.

Why Multi-Pulses Enhance This Recipe

Unlike typical cutlets that primarily feature potatoes, this recipe incorporates a blend of pulses, including Toor Dal, Black Masoor Dal, Kabuli Chana, Moong Dal, and Rajma. This variety ensures a broad nutrient profile, allowing each pulse to contribute unique benefits such as protein, fiber, iron, folate, and complex carbohydrates. Together, they form a well-rounded plant-based protein source that aids muscle function, digestion, and offers sustained energy.

The Nutritional Benefits of Quinoa

Incorporating quinoa takes the nutritional value of the cutlets even higher. Recognised as a complete protein, quinoa contains all nine essential amino acids. It brings a subtle nutty flavor and a light texture that complements the rich earthiness of the pulses. The combination of pulses and quinoa not only enhances the dish’s flavor but transforms an ordinary snack into a nutrient-dense option.

Step-by-Step Guide to Preparing Cutlets

To achieve the ideal texture in the cutlets, pulses must be appropriately prepared. Kabuli Chana and Rajma should be soaked overnight, while Toor Dal, Black Masoor Dal, and Moong Dal require at least two hours of soaking. Cooking each type separately ensures that they are soft yet maintain their structure, which is essential for forming the cutlets.

Next, the cooked pulses should be blended with mashed potatoes, grated carrots, spinach or methi leaves, fresh coriander, green chili, and spices like garam masala and cumin powder. Besan serves as a natural binder for the mixture, creating a dough-like consistency. This combination of vegetables and spices guarantees that the cutlets are both flavorful and healthy.

After creating the mixture, shape it into patties and coat them with breadcrumbs for a crunchy exterior. Shallow frying on medium heat will yield a golden crust while maintaining a soft, protein-rich interior. This method achieves a satisfying crunch outside while ensuring the center remains tender.

Aligning with Modern Dietary Preferences

This recipe is well-suited for contemporary lifestyles, being high in plant protein, rich in dietary fiber, and suitable for vegetarians. It lends itself well to meal preparation and can be cooked in various ways, including pan-frying or air-frying. As awareness of clean eating and plant-based diets grows, recipes like this are increasingly relevant to changing food preferences.

Innovative Modifications to Adapt the Recipe

For those looking to make the dish unique, adding grated beetroot can provide vibrant color and additional antioxidants. Incorporating sweet corn can introduce sweetness and texture. Moreover, substituting quinoa with millets such as foxtail or barnyard millet offers a traditional Indian twist to the recipe.

Serving Suggestions for Optimal Enjoyment

Serve the cutlets hot alongside mint chutney and ketchup for dipping. They also pair well with hung curd dip or can be included in whole wheat buns to create a wholesome veggie burger option, making them versatile for various serving occasions.