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Sprouted Moong Cutlet
Binjal Pandya

Sprouted Moong Cutlet (Tikki/Kabab)

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.
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Course: Appetizer &amp, Snack
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. Mash or grate potatoes in a large bowl, add boiled sprouted moong beans, green peas and then mash it lightly or coarsely, mix well.
  2. Add ginger-green chili paste, red chili powder, turmeric powder, coriander powder and salt.
  3. Add dry mango powder, besan/gram flour and mix well.
  4. Take the small-small portion of mixture and make a flat round shape cutlet.
  5. Coat the prepared cutlet with the bread crumbs all over, use same process for remaining cutlets and keep aside.
  6. Grease a tava/griddle using 1/2 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.
  7. 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.