Sprouted Moong Kabab 40 mins. 11
Enriched With Spices Sprouted Moong And Potato
1) Soak Moong Whole in warm water for 6-8 hours.
2) Drain in a strainer to remove excess water.
3) Take clean & damp cloth & keep soaked Moong in cloth, tighten the cloth & keep in covered container for 1-2 days. (if you use sprout maker then follow its instruction.)
1) Boil Potatoes and mash them.
2) Cook sprouted Moong with little Water in microwave till tender.
3) Mix Potatoes, Salt, Black Pepper Powder, Red Chili Crush well.
4) Put sprouted Moong on it.
5) Add Coriander Cumin Powder, Turmeric Powder, Red Chili Powder & Amchur Powder on top of Moong.
6) Heat Oil in small wok,
7) Add Panchpuran,when it starts spluttering put this tadka on masala(on moong).
8) Leave it for one minute.
9) Add Sooji and mix well gently in a dough.
10) Make small kababs.
11) Heat little Oil on medium-low flame.
12) Put Kababs till little crispy on both sides(by turning upside down).
Serve For: 4 Person
Total cooking time: 40 mins.
Serve hot with Deep Red Chilli & Garlic Chutney.
Ingredients Quantity Add to Cart
Baby Potatoes ( Dum Aloo ) 7.05 Oz
Oil 2 Tablespoon
Dry Mango Powder ( Amchur Powder ) 2 Teaspoon
Red Chilli Powder 2 Teaspoon
Red Chilli Crushed 1.5 Teaspoon
Moong Whole 1 Cup
Panchpuran 1 Teaspoon
Coriander Cumin Powder 0.5 Teaspoon
Black Pepper Powder 0.5 Teaspoon
Turmeric Powder 0.25 Teaspoon
Semolina ( Sooji ) 0.25 Cup
Salt As Required to Taste
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