How to make GREEN MOONG BEETROOT TIKKI - skk -
Packed with nutrients, these red tikkis are a delight to prepare and serve
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sprouted green gram (moong), Fresh moong greens
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Steamed Egg Katori Chana Koliwada-SK Khazana Cinnamon and Vanilla Pancakes with Poached Strawbe No Bake Oat Chocolate Bars
GREEN MOONG BEETROOT TIKKI - skk Recipe Card
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.
Most Visited Recipes
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.
