Sprouted Moong Tikki is a healthy and delicious snack made with sprouted moong beans, spices, and a touch of chickpea flour. These tikkis are crispy on the outside and soft on the inside, perfect for a quick snack or appetizer. Serve them hot with green chutney and ketchup for a delightful treat.
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In a mixie jar, grind sprouted moong, coriander leaves, ginger, green chillies, cumin coriander powder, and salt into a coarse paste. Do not add water.
Transfer the paste into a bowl. Mash the boiled potato and add it along with roasted chickpea flour. Mix well to form a dough-like consistency.
Apply oil on your palms and shape the mixture into small round discs of 1-inch thickness.
Refrigerate the tikkis for 20-30 minutes to help them firm up.
Air fry or shallow fry the tikkis in oil batchwise. Avoid overcrowding while frying.
Serve hot with green chutney and ketchup.
Ensure the sprouted moong is fresh and well-drained before grinding to avoid excess moisture.
Refrigerating the tikkis helps them hold their shape while frying.
You can add spices of your choice like oregano, chilli flakes, etc.
You can replace boiled potato with minced soyachunks, minced chicken or grated paneer.
Can I use boiled moong instead of sprouted moong?
Sprouted moong is recommended for its nutritional benefits and texture, but you can use boiled moong as a substitute if needed.
Can I bake the tikkis instead of frying?
Yes, you can bake the tikkis at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
How do I store leftover tikkis?
Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat them in an air fryer or on a pan before serving.
Can I make the mixture in advance?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Shape and fry the tikkis when ready to serve.
What can I serve with these tikkis?
These tikkis pair well with green chutney, ketchup, or yogurt-based dips.
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