Sprouted moong is high in fibre, protein, and antioxidants, which help us feel fuller for longer periods of time and reduce blood sugar spikes. Moong sprouts are paired with onions, which are thought to contain sulphur, which increases the body’s ability to create insulin. Try this moong sprouts and onion tikki recipe today!
Total Cook Time: 25 mins
Quantity: 12 tikkis
- One 1/2 cup parboiled sprouted moong (whole green gram)
- 1/2 cup finely chopped spring onions (whites and greens)
- 2 tsp finely chopped green chillies
- One tsp finely chopped garlic (lehsun)
- 1/4 cup oats flour, refer to a handy tip
- Salt to taste
- One 1/4 tsp oil for greasing and cooking
- Mint and onion chutney
- Blend the Moong sprouts in a mixer to a coarse mixture without using any water.
- Transfer the Moong sprouts mixture into a deep bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 12 equal portions and roll each portion into a 37 mm. (1½) diameter tikki.
- Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both sides.
- Serve immediately with mint and onion chutney.
Source: Tarla Dalal
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