Sprouts Tikki

Tarla.Dalal's picture

Jan. 01, 2014

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 tikkis hot and crisp, as soon as you prepare them.


Sprouted moong 1 Cup (16 tbs)
Coriander 3 Tablespoon , chopped finely
Mint leaves 3 Tablespoon , chopped finely
Gram flour 1 Tablespoon
Salt To Taste
Asafoetida 1 Pinch
Green chili paste 2 Teaspoon
Oil 1 Teaspoon (for greasing and cooking)
Water 1 Tablespoon
For rolling
Coriander 1 Tablespoon , finely chopped
Mint leaves 1 Tablespoon , finely chopped



1. Grind the sprouts, using little water, to a thick paste.

2. Add coriander, mint leaves, gram flour, salt, asafoetida and green chilies, mix well. Divide the dough into equal potions and shape into tikkis.

3. In a plate mix together mint and coriander leaves. Brush a heated griddle with oil, roll the tikkis into the mint and coriander mixture and cook using little oil from both sides.


4. Serve with your choice of chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 68Calories from Fat 22

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 241 mg10.04%

Total Carbohydrates 9 g3%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet