9. Recipe of the Month

Moong Sprouts and Spring Onion Tikki


  • 1 1/2 cups parboiled sprouted moong (whole green gram)
  • 1/2 cup finely chopped spring onions (whites and greens)
  • 2 tsp finely chopped green chillies
  • 1 tsp finely chopped garlic (lehsun)
  • 1/4 cup oats flour, salt to taste
  • 1 1/4 tsp oil for greasing and cooking


    1. Blend the moong sprouts in a mixer to a coarse mixture without using any water.
    2. Transfer the moong sprouts mixture into a deep bowl, add all the remaining ingredients and mix well.
    3. Divide the mixture into 12 equal portions and roll each portion into a 37 mm (1½”) diameter tikki.
    4. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with mint and onion chutney.

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