Sprouts Tikki


Sprouts are a rich source of vitamins, proteins and minerals but are not a favourite among the fussy eaters.

Time: 45 minutes


  • 1/2 cup boiled sprouted moong
  • 1 1/2 tablespoon mint leaves
  • salt as required
  • 1/2 teaspoon crushed to paste green chilli
  • 1/2 tablespoon mint leaves
  • water as required
  • 1 1/2 tablespoon coriander leaves
  • 1/2 tablespoon gram flour (besan)
  • 1 dash asafoetida
  • 1/2 tablespoon coriander leaves
  • 1/2 cup refined oil


  • To start with, take a blender and blend together sprouted moong dal and water. Make a smooth paste.
  • Transfer in a bowl and combine mint leaves, gram flour, green chili paste, salt, coriander leaves in it. Mix
  • thoroughly to form a thick batter. Roll out flat round balls from this mixture in shape of tikkis.
  • Take a plate and combine together chopped coriander, mint leaves (1/2 tbsp both). Roll the tikkis in this
  • mixture.
  • Take a non-stick pan, keep it on medium flame and heat oil in it. Pan fry these tikkis in the pan until golden
  • brown in colour from both the sides. Take out on an absorbent paper.
  • Serve hot with your favourite chutney and pair it with a cup of hot tea or coffee.