Green Moong Tikki Recipe

Green moon tikka is one of the healthiest, wholesome snacks for evening tea time. It gives a healthy twist to fried snacks and is quick to make. Among proteins, moong dal is considered one of the healthiest and ca even replace the protein quotient of most meats. Whether made from fresh, soeaked moon dal or remnants of the previous day’s dinner, it comes out just as wonderful.

Cooking time
30 min
Preparation time
10 min
Serves
4
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0
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foodie_meter

40

Fit Foodie Recipe Score

28

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe because instead of potatoes, green moong and oats are used which are much healthier than the later in terms of nutrients and fiber and also instead of deep

Ingredients

Ingredient with Household Units

  • Tamarind – ¼ cup
  • Black salt – ½ tsp
  • Roasted cumin powder – ½ tsp
  • Whole Green Moong – ½ cup
  • Saffola Plain oats – ¼ cup
  • Green chilli – 1 tsp ( Chopped )
  • Fresh Coriander – 1 tbsp plus 1 tbsp
  • Salt to taste
  • Saffola Active Oil – 2 tbsp
  • Onion – ¼ cup ( Chopped )
  • Curd – ½ cup
  • Tamarind Chutney – ¼ cup
  • Chaat Masala – ½ tsp plus ½ tsp
  • Pomegranate seeds – ½ cup

How to make Green Moong Tikki

  • For tamarind chutney, soak tamarind in 2 cups of water for 30 minutes.
  • Squeeze and take out all the pulp.
  • Strain the pulp and heat it in a pan.
  • Add grated jiggery, black salt and roasted cumin powder.
  • Cook for 5-6 minutes until slightly thickened.
  • Keep aside.
  • Soak green moong in water for 6-8 hours.
  • Drain the water and blend the moong with saffola oats to make a coarse mixture.
  • Transfer the mixture in a bowl.
  • Add green chilli, fresh coriander, salt to taste, ½ tsp chaat masala and mix well.
  • Make small tikkies from the mixture.
  • Heat a non stick pan and brush it with saffola Active Oil.
  • Place the tikkies on the pan and cook from both the sides until slightly browned.
  • Place the tikkies on serving plate.
  • Top with some onion, curd, tamarind chutney, ½ tsp chaat masala, pomegranate seeds and fresh coriander.
  • Serve hot.

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