Sprouts Tikki, Healthy- Starter Sprouts Tikki Recipe
by Tarla Dalal
3/5 stars 60% LIKED IT
3 GOOD - 2 BAD
Added to 200 cookbooks
This recipe has been viewed 58549 times
Let’s give a healthy twist to the evergreen Aloo Tikki! Using sprouted moong increases the nutrient-value by at least 15 per cent, while coriander and mint give an aromatic spin to the tale. Serve these fibre-rich Sprouts Tikkis hot and crisp, as soon as you prepare them.
Serve with Spicy Onion Chutney , Tomato Cutney or Chilli Garlic Chutney .
- Blend the sprouted moong along with little water in a mixer to a smooth paste.
- Transfer it to a bowl, add the coriander, mint leaves, besan, salt, asafoetida and green chilli paste and mix well.
- Divide the mixture into 6 equal portions and roll out each portion into 50 mm. (2”) round flat thin tikkis.
- Roll each tikki in mint leaves and coriander, till they are covered from all the sides.
- Heat a non-stick tava (griddle), and cook each tikki, using 1/8 tsp oil, till they turn golden brown in colour from both the sides.
- Serve immediately.
|Energy|| 48 calories|
|Protein|| 2.6 gm|
|Carbohydrates|| 6.0 gm|
|Fat|| 1.5 gm|
|Fibre|| 0.3 gm|
|Iron|| 0.5 mg|
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