A Nutritional Powerhouse
This isn't just another tikki recipe; it's a wholesome upgrade. The two star ingredients, sprouts and makhana (fox nuts), bring a wealth of health benefits. Sprouts, typically made from moong beans, are packed with protein, fibre, and enzymes that aid
digestion. Makhana, an ancient superfood, is low in calories and fat but rich in essential minerals like calcium, magnesium, and potassium. It’s known for being light on the stomach while providing sustained energy. Combining these two creates a snack that's not only delicious but also supports weight management, heart health, and stable blood sugar levels.
Gathering Your Ingredients
This recipe is flexible, but here’s a great starting point for flavourful and firm tikkis. You will need one cup of sprouted moong beans, half a cup of makhana, and one boiled potato to act as a binder. For flavour, gather one finely chopped small onion, a one-inch piece of grated ginger, one or two finely chopped green chillies, and a handful of fresh coriander leaves. The spice mix is simple: half a teaspoon of cumin powder, half a teaspoon of chaat masala for that tangy kick, and salt to your taste. You will also need a binding agent like a few tablespoons of gram flour (besan) or rice flour. Finally, have a few tablespoons of oil or ghee ready for pan-frying.
Step-by-Step Preparation
First, prepare your core ingredients. If your makhana are soft, dry roast them in a pan for a few minutes until they become crunchy, then let them cool and grind them into a coarse powder. In a mixing bowl, mash the boiled potato. Now, in a grinder, take the sprouted moong beans, grated ginger, and green chillies. Pulse them a few times to get a coarse, thick paste; avoid adding water if possible. Transfer this sprout paste to the bowl with the mashed potato. Add the powdered makhana, chopped onion, coriander leaves, and all your dry spices—cumin powder, chaat masala, and salt. Mix everything thoroughly to form a firm, non-sticky dough. If the mixture feels too wet, add a tablespoon or two of besan or rice flour to help it bind. Let the mixture rest for about 10 minutes.
Shaping and Low-Oil Cooking
Once your mixture has rested, it's time to shape the tikkis. Lightly grease your palms with a little oil to prevent sticking. Take a small portion of the dough and roll it into a ball, then gently flatten it between your palms to form a classic tikki shape. Aim for a thickness of about half an inch, as this helps them cook through evenly without needing too much oil. To cook, heat a non-stick tawa or flat pan over a medium flame and drizzle about a tablespoon of oil or ghee. Once the pan is hot, carefully place the tikkis, leaving some space between them. Cook for 4-5 minutes on each side, or until they are golden brown and crisp. You may need to add a little more oil when you flip them. This pan-frying method gives you that satisfying crunch with a fraction of the oil used in deep frying.
Tips for Perfect Tikkis and Serving
For an even crispier texture, you can lightly coat the shaped tikkis in a dusting of rice flour or cornflour before pan-frying. If you own an air fryer, these tikkis are a perfect candidate. Just spray them with a bit of oil and air fry at around 190°C for 12-15 minutes, flipping them halfway through. The key to a firm tikki that doesn’t break apart is ensuring your boiled potato isn't water-logged and the sprout paste is thick. Serve these delicious Sprouts-Makhana Tikkis hot off the pan with a side of cooling mint-coriander chutney and tangy tamarind chutney. You can also crumble them to create a healthy chaat, topped with yoghurt, chopped onions, and a sprinkle of sev.
