Soya Moong Sprouts Tikki
Soya Moong Sprouts Tikki is a protein-rich and healthy shallow-fried tikki made using soya chunks, green moong sprouts and spinach
Ingredients
- 1½ cups Soya Chunks
- ½ cup Green Moong Sprouts
- 150 grams Spinach or Palak
- 1 Onion
- 5 cloves Garlic
- 1 inch Ginger
- 2 Green Chillies
- 3-4 tbsp Rice Flour
- 3 tbsp Gram Flour or Besan
- 1 tbsp Corn Flour
- 1½ tsp Red Chilli Powder
- 1½ tsp Coriander Powder
- 1 tsp Jeera Powder
- ½ tsp Garam Masala
- ½ tsp Kitchen King Masala
- ½ tsp Chaat Masala
- ½ tsp Rock Salt or Kala Namak
- Handful Fresh Coriander Leaves
- Handful Fresh Mint Leaves
- Salt to taste
- Oil for shallow-frying
Instructions
- Boil 2 cups water in a pan and switch off the flame. Add the soya chunks and let it soak for 5 to 6 minutes.
- Drain the water from soya chunks and now rub and rinse in clean water for 3 times.
- Squeeze the soya chunks thoroughly and get rid of all the excess water in it. Keep it aside.
- Blanch the spinach in boiling hot water for 2 minutes. Drain the water and transfer to ice cold water to stop the cooking process and retain the colour.
- Squeeze out all the excess water from the spinach and keep aside.
- In mixer jar, add the chopped onion, garlic, ginger, green chillies, coriander and mint leaves and grind.
- Next add the green moong sprouts and pulse grind.
- Finally add the soya chunks and blanched spinach/ palak. Grind well to a smooth paste. Do not add water.
- Transfer the ground paste to a bowl and add all the dry spices, salt, rice flour, gram flour and corn flour. Mix well and bring it together into a smooth and non-sticky dough.
- Let the dough rest for 5-10 minutes.
- Now take a small chapati sized dough and roll and then flatten. Roll the edges over counter top. Prepare tikkis with the remaining dough.
- Heat a skillet and add oil to it (for shallow frying). Place the tikkis in skillet with gap in between. Cook on low to medium flame till one side is golden brown.
- Now carefully flip the tikkis. Cook the other side as well till golden brown. Transfer to a tissue paper to absorb any excess oil.
- Cook all the remaining tikkis in same way. Serve with green chutney and mayo dip and a salad by side.
Notes
- Soak soya chunks in boiling hot water for 5 minutes and rinse thoroughly three more times to get rid of the processed smell from soya chunks.
- Make sure to squeeze out all the water from soya chunks and spinach thoroughly. If there is excess water, dough will be sticky and will be difficult to roll them.
- If your dough is still sticky, add one or two additional tablespoons of rice flour.
- Rice flour gives the crispness to the tikki, so do not skip this ingredient.
- You can also make spinach puree separately and mix with the dough.
- These tikkis can be deep fried or air-fried as well.
- You can make a complete meal out of these tikkis by adding them into a kathi roll.