SPROUTS TIKKI

Ingredients
1 cup sprouted moong (whole green gram)
3 tbsp chopped coriander (dhania)
3 tbsp chopped mint leaves (pudina)
2 tsp besan (Bengal gram flour)
salt to taste
a pinch asafoetida (Hing)
2 tsp green chilli paste
1 tbsp chopped coriander (dhania) for rolling
1 tbsp chopped mint leaves (pudina) for rolling
1 tsp oil for greasing and cooking


Method
1. 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 portions and roll out each portion into 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.
6. Serve immediately.