Sprouts Tikki Recipe

Ingredients (4 Servings):

• Semi boiled sprouted green moong (1/2 cup)
• Coriander leaves (1.5 tbsp)
• Mint leaves (1.5 tbsp)
• Sattu flour (1/2 tbsp)

• Himalayan pink salt (as required)
• Asafoetida (a pinch)
• Green chilli paste (1/2 teaspoon)
• Sesame seeds roasted (1 tbsp)
• Vegetables of choice (1/2 cup) – carrots, beans, peas, cabbage – stir fry lightly and mash)
• Cold pressed coconut oil (1 tbsp)
• Water (as required)

Method:

1. Mash the semi boiled sprouts.
2. Transfer in a bowl and mix it with mint leaves, sattu flour, green chili paste, salt, sesame seeds (crushed), vegetables and corianader leaves.
3. Mix thoroughly and make round balls from this mixture in shape of tikkis.
4. Take a plate and place some chopped coriander and mint leaves (1/2 tbsp both) in it. Roll the tikkis in this mixture.
5. Take a non-stick pan, keep it on medium flame and heat coconut oil. Pan fry these tikkis until golden brown in colour from both the sides. Take out on an absorbent paper.
6. Serve hot with your favourite chutney.

(Moringa Chutney Recipe)

Notes:

• Sprouting converts the complex nutrients stored in the seeds into a form that can be easily digested.
• The inactive enzymes present in the seeds also become active after sprouting thereby enabling easier absorption.
• Sesame seeds contain abundance of vitamin B6, thiamine, and niacin among vitamins, and calcium, copper, magnesium, iron, and phosphorus among minerals.
• Adding variety of vegetables makes it rich in fibre.
• Moringa chutney gives the punch of protein, iron, vitamin B6 and antioxidants.
• Enjoy the monsoon with a complete healthy delicacy that satisfies the taste buds.

DOWNLOAD RECIPE: SPROUTS-TIKKI