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)
- Mash the semi boiled sprouts.
- Transfer in a bowl and mix it with mint leaves, sattu flour, green chili paste, salt, sesame seeds (crushed), vegetables and corianader leaves.
- Mix thoroughly and make round balls from this mixture in shape of tikkis.
- Take a plate and place some chopped coriander and mint leaves (1/2 tbsp both) in it. Roll the tikkis in this mixture.
- 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.
- Serve hot with your favourite chutney.
- 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