Sprouts Tikki

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.


  1. 1. ½ cup Semi boiled sprouted green moong
    2. One and half tbsp Coriander leaves
    3. One and half tbsp Mint leaves
    4. Half tbsp Sattu flour
    5. Himalayan pink salt (as required)
    6. Hing (a pinch)
    7. Half tsp ginger chilli paste
    8. Half cup Vegetables of choice – carrots, beans, peas, cabbage – stir fry lightly and mash)
    9. One tbsp Cold pressed coconut oil
    10. Water (as required)


1. Mash the semi boiled sprouts.
2. Transfer in a bowl and mix it with mint leaves, sattu flour, green chili paste, salt, sesame seeds (crushed), vegetables and coriander leaves.
3. Mix thoroughly and make round balls from this mixture in shape of tikkis.
4. Take a plate and place some chopped coriander and mint leaves (1/2 tbsp both) in it. Roll the tikkis in this mixture.
5. Take a non-stick pan, keep it on medium flame and heat coconut oil. Pan fry these tikkis until golden brown in color from both the sides. Take out on an absorbent paper.
6. Serve hot with your favorite chutney.