Gone are those occasions when evening snacks implied everything greasy, oily, and decadent! Today, with an ever-increasing number of individuals enjoying healthy dieting, you will find a wide cluster of choices to combine with your evening cuppa, finding some harmony among health and taste. One such example is the exceptionally healthy sprouted moong dal kebab. They are speedy, simple, and add a good amount of protein (politeness: moong sprouts!) to your meal, making it an ideal choice for both dieters and non-dieters.
Sprouted Moong Cutlet (Tikki/Kabab) is made using Sprouted moong beans. Grown Moong Cutlet is wealthy in fiber and a crucial source of protein and starches. This Healthy, crunchy, and yummy Sprouted Moong Cutlet is ideal for breakfast or snack time.
You should make a delicate batter with sprouted moong, yam, besan, onion, green chili, and a large group of flavors and make Tikki/kebab-like balls out of it; and shallow fry them. The zesty, crunchy, and sound sprouted will prepare moong dal kebab to savor simply thirty minutes.
Preparing Time: 10 Mins; Cooking Time: 20 Mins
- One cup moong dal sprout
- One boiled sweet potato
- One tablespoon cornflour/besan/Maida (to tie)
- Half tablespoon sooji (to add crunch)
- One cut onion
- Two cleaved green chilies
- 1-2 teaspoon ground ginger
- One tablespoon newly chopped coriander leaves
- Salt to taste
- Dark pepper to taste
- One teaspoon Kashmiri red chili powder
- One teaspoon amchoor powder
- 1.5 teaspoon cooked jeera-dhania powder
- Half teaspoon ajwain
- Oil to shallow fry
Stage 1. Mix the sprouted moong to a smooth paste. Add a little measure of water to make the paste. You can make a coarse paste if that you like the smash of sprouted moong.
Stage 2. Strip the sweet potato and squash it. You may replace it with an ordinary potato if necessary.
Stage 3. Add moong sprout, sweet potato, and a wide range of various ingredients (except oil) in a combining bowl and tie everything as one into a delicate mixture.
Stage 4. Make little kebab-formed-like balls out of the batter and keep them to the side.
Stage 5. Presently heat a container and pour some oil into it. Add the kebabs, and shallow fry them till both the sides are fresh and golden-brown colored.
Serve the sprouted moong dal kebabs hot with mint or coriander chutney.
- Do not overcook or boil sprouted moong and green peas. Bubble them for 4-5 minutes.
- You can use cornflour rather than besan/gram flour.
You can use lemon squeeze rather than amchoor powder.