Sprouts Tikki,use of sprouted moong gives healthy twist to the evergreen aloo tikki! (English Video)Recipe link : http://www.tarladalal.com/Sprouts-Tikki-%28-Healthy-Starter-Recipe-%29-35023rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Sprouts TikkiLet's give a healthy twist to the evergreen aloo tikki! using sprouted moong increases the nutrient-value by at least 15 per cent, while coriander and mint give an aromatic spin to the tale. Serve these fibre-rich tikkis hot and crisp, as soon as you prepare them.Preparation Time: 10 minutesCooking Time: 15 minutesMakes 6 tikkisIngredients1 cup sprouted moong (whole green gram)3 tbsp chopped coriander (dhania)3 tbsp chopped mint leaves (phudina)1 tbsp besan (bengal gram flour)salt to tastea pinch asafoetida (hing)2 tsp green chilli paste1 tbsp chopped coriander (dhania) for rolling1 tbsp chopped mint leaves (phudina) for rolling1 tsp oil for greasing and cookingMethod1. Blend the sprouted moong along with little water in a mixer to a smooth paste.2. Transfer it to a bowl, add the coriander, mint leaves, besan, salt, asafoetida and green chilli paste and mix well.3. Divide the mixture into 6 equal portions and roll out each portion into 50 mm. (2") round flat thin tikkis.4. Roll each tikki in mint leaves and coriander, till they are covered from all the sides.5. Heat a non-stick tava (griddle), and cook each tikki, using 1/8 tsp oil, till they turn golden brown in colour from both the sides. Serve immediately.