D07 · Dinner · Pan-Indian and modern
Masoor-Oat Patties with Mint Curd
Spiced red-lentil patties bound with oats, pan-cooked until crisp and served with a thick mint hung-curd dip — good on a plate or rolled in a roti.
- Region
- Modern (North Indian flavours)
- Diet
- Strictly vegetarian, egg-free
- Prep
- 20 min
- Cook
- 25 min
- Time, as written
- Soak 1 h · Prep 20 min · Cook 25 min
- Serves
- 3 (2 patties plus 50 g dip each)
- Difficulty
- Easy
- Status
- Modern recipe — no traditional claim
- Good for
- Dinner wraps, tiffin, meal prep
Nutrition
Good source| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| 2 patties with mint curd | 285 | 16 g | 34 g | 8 g | 3 g | 7 g | 5 g | 5.5 g |
| Dinner plate: patties and dip in 1 roti, with salad | 435 | 21 g | 64 g | 9 g | 3 g | 14 g | 8 g | 5.0 g |
Headline figures are for the full plate as served, with its stated roti, rice or bhakri; the dish alone is shown in the table.
Tier: Good source (plate); the dish alone is High protein. Plate density is just under 5 g per 100 kcal before rounding. Home-strained hung curd is estimated at about 6 g protein per 100 g; oats from USDA. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Mint curd
Plate
Method
Soak masoor dal 1 hour. Drain and grind coarsely without water.
Pulse oats to a coarse flour. Mix with the dal, vegetables, spices, lemon, coriander and salt. Rest 10 minutes so the oats absorb moisture; the mixture should hold its shape.
Shape into 6 patties, 1.5 cm thick.
Cook on a non-stick tawa with the oil on medium-low, 4–5 minutes per side, until deep golden and cooked through (no raw dal taste at the centre).
Mix the mint curd. Serve patties with dip, rolled in a roti with salad, or alongside.
Protein optimisation
- Where the protein comes from
- Masoor dal supplies 10 g per serving, hung curd 3 g, oats 2 g.
- Boost
- Add 50 g grated paneer to the patty mixture (+3 g protein, +45 kcal per serving), or use 75 g dip per serving.
Variations, serving and storage
- Regional
- Punjabi tikki style — add 1 tsp anardana and serve with chole.
- Substitution
- Moong dal in place of masoor.
- Storage
- Cooked patties keep 3 days refrigerated; raw shaped patties freeze 1 month.
- Food safety
- Cook patties through; reheat until hot at the centre.
- Meal prep
- Excellent.
Allergens
Milk; gluten (roti; oats unless certified gluten-free)
Labels: Good source · High fibre · Soy-free · Whey-free · No added sugar · Meal-prep friendly