Perfect for- These delectable Sprouted Moong Dal & Aloo Tikkis are the perfect fusion of crispy and flavorful, packing a nutritious punch with their sprouted lentil and potato base. Ideal for a healthy snack, light lunch, or satisfying appetizer, they’re sure to become a new favorite in your recipe repertoire.

Prep Time- 15 minutes (plus sprouting time)

Cooking Time- 20 minutes

Health Benefits:

• Sprouted moong dal: rich in protein, fiber, vitamins, and minerals.
• Potatoes: good source of potassium and vitamin C.
• Minimal oil frying: reduces fat intake.

Instructions:

• Sprout the moong dal: Soak the moong dal in water for 6-8 hours, then drain and rinse. Place them in a damp cloth or jar and leave in a warm, dark place for 24-48 hours, or until sprouts appear.
• Combine ingredients: In a large bowl, combine the sprouted moong dal, mashed potato, chopped onion, bell pepper (if using), cilantro, green chili (if using), ginger, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
• Add besan (optional): If the mixture feels too soft, add 1-2 tablespoons of gram flour (besan) to bind it together.
• Form the tikkis: Shape the mixture into small patties, about 2-3 inches in diameter.
• Fry (optional): Heat a tablespoon of oil in a pan over medium heat. Gently fry the tikkis for 2-3 minutes per side, until golden brown and crispy.
• Bake (alternative): Preheat oven to 200°C (400°F). Place the tikkis on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
• Prepare the dahi dip (optional): In a separate bowl, combine the dahi, chopped cucumber, and mint leaves. Season with salt and black pepper (optional).
• Serve: Serve the tikkis hot or warm with the dahi dip (optional).

Tips:

• You can adjust the amount of spices to your preference.
• For a vegan option, use vegetable broth or coconut dahi in the dip.