Name: Beetroot & Moong Sprout Tikki recipe by Ruchi sharma at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Beetroot grated 1 Medium size; Moong sprouts 1/2 cup; Boiled sweet potato 1 Medium size; Oats flour. 1/2cup; Sesame seeds. 2Tbsp; Chili powder. 1Tsp; coriander powder 1tsp; Chaat masala. 1Tsp; Garam masala 1/2tsp; Crushed cornflakes. 1/2cup; Cheese cubes as required; Milk 1/4cup; Salt to taste; Oil for shallow frying 2Tbsp

Ingredients Serving: 4

Beetroot grated 1 Medium size
Moong sprouts 1/2 cup
Boiled sweet potato 1 Medium size
Oats flour. 1/2cup
Sesame seeds. 2Tbsp
Chili powder. 1Tsp
coriander powder 1tsp
Chaat masala. 1Tsp
Garam masala 1/2tsp
Crushed cornflakes. 1/2cup
Cheese cubes as required
Milk 1/4cup
Salt to taste
Oil for shallow frying 2Tbsp

Instructions

ARRANGE ALL THE INGREDIENTS FOR PREPARING BEETROOT SPROUT TIKKI.
GRATE BOILED SWEET POTATO IN A BOWL.
ADD BEETROOT, MOONG SPROUTS AND OATS FLOUR TO THE GRATED SWEET POTATO.
MIX EVERYTHING NICELY.
ADD ALL THE DRY SPICES, WHITE SESAME SEEDS TO THE MIXTURE AND KNEAD A DOUGH.
TAKE A SMALL PORTION OF DOUGH AND MAKE A CUP SHAPE.
FILL CHEESE CUBES IN CENTRE, CLOSE ALL THE EDGES TO ENCLOSE STUFFING AND PRESS GENTLY BETWEEN PALMS.
LIKE THIS PREPARE ALL THE TIKKI.
TAKE ONE TIKKI AT A TIME DIP IN MILK AND ROLL IN CRUSHED CORNFLAKES ALL OVER.
LIKE THIS COVER ALL THE TIKKI WITH CORNFLAKES.
TIKKI ARE READY FOR SHALLOW FRYING.
HEAT THE PAN ON HIGH HEAT AND GREASE WITH OIL.
PLACE THE PREPARED TIKKI IN GRILL PAN AND SHALLOW FRY ON MEDIUM TO LOW FLAME.
COOK FOR 3-4 MINUTES OR UNTIL SIDES GET CRISPY.
WHEN SIDES GET CRISPY FLIP THE TIKKI TO OTHER SIDE.
SAME WAY COOK FOR ANOTHER 3-4 MINUTES OR UNTIL SIDES GETS CRISPY.
TIKKI ARE EVENLY COOKED FROM BOTH SIDES.
TAKE OUT FROM THE PAN AND PLACE ON KITCHEN NAPKIN.
BEET SPROUT TIKKI ARE READY TO SERVE.

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