Empty My Fridge
Whole Green Moong Tikki
Ingredients
- Whole moong beans1 cup
- Chili pepper4
- Ginger2 inches
- Cilantro½ cups
- Spinach2 cups
- Chickpea flour6 tbsp
- Breadcrumb6 tbsp
- Salt2 tsp
- Garam masala½ tsp
- Hews24 tbsp
Instructions
- Drain the soaked moong well in a strainer, removing all water, and discard any beans that did not soak properly.
- Put the green chillies, ginger and moong into a food processor and process for 30 to 45 seconds, until grainy.
- Add the baby spinach, cilantro, salt, garam masala, gram flour and breadcrumbs. Pulse until just combined, keeping the mixture slightly coarse.
- Divide into 24 equal portions and shape each into a tikki about 2 inches wide. Make a small dent in the centre and press one cashew into each.
- Heat a heavy-bottomed skillet or cast-iron pan over medium heat and add oil to warm. Place the tikkis in a single layer and cook uncovered for 3 to 4 minutes until the bottoms are lightly golden.
- Flip carefully and cook another 3 to 4 minutes until both sides are evenly cooked.
Summarized from Ministry of Curry's video. Watch it for the details.
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