INGREDIENTS:
Semi - boiled sprouted green moong - 1/2 Cup
Coriander leaves- 1.5 tbsp
Mint - 1.5 tbsp
Sattu flour - 1/2 tbsp
Himalayan pink salt - As required
Asafoetida - A pinch
Green Chilli paste - 1/2 tsp .
Sesame seed - roasted 1 tbsp.
Vegetables of choice- 1/2 Cup(Could be carrot ,bean, peas, cabbage stir fried lightly and mash .
Coconut Oil - 1 tbsp .
Water as required
Method - Mash the semi boiled sprouts . Transfer it to a bowl and mix it with mint leaves, sattu flour ,green chilli paste, salt , sesame seeds ( crushed ) , vegetable and coriander leaves . Mix thoroughly and make round ball shape from the mixture in the shape of tikkis . Take a plate and place some chopped coriander and mint leaves (1/2 tbsp both in it . Roll the tikis in this mixture . Take a non - stick pan , keep it on medium flame and heat coconut oil .Pan fry these tikis until golden brown in color.
Semi - boiled sprouted green moong - 1/2 Cup
Coriander leaves- 1.5 tbsp
Mint - 1.5 tbsp
Sattu flour - 1/2 tbsp
Himalayan pink salt - As required
Asafoetida - A pinch
Green Chilli paste - 1/2 tsp .
Sesame seed - roasted 1 tbsp.
Vegetables of choice- 1/2 Cup(Could be carrot ,bean, peas, cabbage stir fried lightly and mash .
Coconut Oil - 1 tbsp .
Water as required
Method - Mash the semi boiled sprouts . Transfer it to a bowl and mix it with mint leaves, sattu flour ,green chilli paste, salt , sesame seeds ( crushed ) , vegetable and coriander leaves . Mix thoroughly and make round ball shape from the mixture in the shape of tikkis . Take a plate and place some chopped coriander and mint leaves (1/2 tbsp both in it . Roll the tikis in this mixture . Take a non - stick pan , keep it on medium flame and heat coconut oil .Pan fry these tikis until golden brown in color.
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