Sprouted Moong Cutlet (Tikki / Kabab) is made from sprouted moong beans. Sprouted Moong Cutlet is rich in fiber and a significant source of protein and carbohydrates. This Healthy, crunchy, and yummy Sprouted Moong Cutlet is a perfect for breakfast or snack time.
Author: Binjal Pandya
Recipe type: Appetizer & Snack
Cuisine: Indian
Ingredients
1 cup Sprouted and Boiled Moong beans
½ cup Boiled Green Peas
2 Big Sized Boiled Potato
¼ cup Chickpeas Flour/Gram Flour/Besan
¼ cup Chopped Coriander Leaves
2 tsp Ginger-Green Chili Paste
1 tsp Coriander Powder
½ tsp Dry Mango Powder/Amchoor Powder
½ tsp Turmeric Powder
1 tsp Red Chili Powder
Salt
½ cup Bread Crumbs
Oil for Shallow Frying
Instructions
Mash or grate potatoes in a large bowl, add boiled sprouted moong beans, green peas and then mash it lightly or coarsely, mix well.
Add ginger-green chili paste, red chili powder, turmeric powder, coriander powder and salt.
Add dry mango powder, besan/gram flour and mix well.
Take the small-small portion of mixture and make a flat round shape cutlet.
Coat the prepared cutlet with the bread crumbs all over, use same process for remaining cutlets and keep aside.
Grease a tava/griddle using ½ tsp of oil and cook the cutlets using the 1 tsp of oil, till the both the sides of cutlets turn into the golden brown color.
Sprouted Moong Cutlets is ready, serve Sprouted Moong Cutlet with ketchup or chutney.
Notes
• Do not overcook or boil, sprouted moong and green peas. Just boil them for 4-5 minutes. • You can use corn flour instead of besan/gram flour. • You can use lemon juice instead of amchoor powder.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/sprouted-moong-cutlet-tikki-kabab/