In a bowl, add 1 cup sprouted moong, 1 1/2 cups water, 1/2 tsp salt and pinch of turmeric powder. Boil for 2-3 minutes. You can also microwave it on high for 2 minutes.

Strain the moong and spread it on kitchen towel to dry completely.

In a pan, take 1 tbsp oil, add ginger and green chilies and sauté for a minute. Then add carrots and sauté for 2 mins so that extra moisture is absorbed. Now, add moong sprouts and sauté for a minute. Add paneer, roasted gram flour, cilantro, red chilli powder, mango powder, chat masala, gram masala, lemon juice and salt. Add potatoes and mix thoroughly.

Take the mixture out in a bowl and let it cool a little. Then take small balls of the mixture and give it the desired shape of the cutlet.

Heat a non stick pan or a griddle, place 4-5 cutlets on it. Spread 1-2 tsp of ghee on it and cook on low flame. Once done, flip it and cook it from other side by adding more ghee, till it is crispy and golden brown in color. Cutlets are ready.

For the dip, grind mangoes, mint, cumin seeds, ginger and green chili together, adding water as required. Empty it out in a bowl and add salt and lemon according to taste. Dip is ready.

Serve the moong sprout cutlets, drizzled with mango mint dip on a bed of fresh crunchy salad made from carrots, beets, cucumbers, spinach, mango and arugula with sesame seeds, lightly tossed in olive oil.