How to make GREEN MOONG BEETROOT TIKKI - skk -

Packed with nutrients, these red tikkis are a delight to prepare and serve

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sprouted green gram (moong), Fresh moong greens

Cuisine : Indian

Course : Snacks and Starters


GREEN MOONG BEETROOT TIKKI - skk

GREEN MOONG BEETROOT TIKKI - skk Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for GREEN MOONG BEETROOT TIKKI - skk Recipe

  • Sprouted green gram (moong) 3 tablespoons

  • Fresh moong greens as required

  • Large beetroot boiled, peeled and grated 1

  • Medium potato boiled, peeled and grated 1

  • Onion chopped 2 tablespoons

  • Salt to taste

  • Chaat masala 1/4 teaspoon

  • Red chilli powder a pinch

  • Lemon juice 1 tablespoon

  • Cornflour 1 1/2 tabl for dusting

  • Oil for shallow frying

  • Sweet chilli sauce to serve

  • Green chutney to serve

Method

Step 1

Take beetroot in a large bowl, add sprouted green gram, potato, onion, salt, chaat masala, red chilli powder, lemon juice and cornflour and mix well.

Step 2

Divide the mixture into equal lemon sized potions and shape them into tikkis. Keep the tikkis on a plate and dust a little cornflour on them.

Step 3

Heat sufficient oil in a non-stick pan, and shallow-fry the tikkis, turning sides, till evenly light golden and crisp on both sides. Drain on absorbent paper.

Step 4

Transfer the tikkis on a serving plate, place a portion of the fresh green moong greens on one side and serve hot with sweet chilli sauce and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.