The Power Duo: Sprouts and Makhana
This recipe brings together two unassuming yet powerful ingredients from the Indian pantry. Moong sprouts are a fantastic source of plant-based protein, fibre, and essential vitamins like C and K. The process of sprouting boosts their nutritional profile,
making them easier to digest and increasing their antioxidant content. Makhana, or fox nuts, are celebrated for being low in calories and fat but rich in essential minerals like calcium, magnesium, and potassium. They are naturally gluten-free and have a low glycemic index, making them a suitable snack for many. Together, sprouts provide a fresh, protein-rich base, while roasted and ground makhana lends a unique, crispy texture and nutty flavour, creating a tikki that is both satisfying and light.
Gathering Your Ingredients
Before you begin, assemble these simple ingredients. You will need about one cup of moong sprouts, which you can either make at home or buy from a store. For the makhana, you'll need about half a cup. The primary binding agent will be a boiled potato, which gives the tikkis a soft interior. For flavour, finely chop a small onion and gather a one-inch piece of ginger and a green chilli. The spices are key: have cumin seeds, red chilli powder, chaat masala, and salt to taste ready. A handful of fresh coriander leaves, finely chopped, will add a burst of freshness. Lastly, you'll need a bit of oil for shallow frying the tikkis to a perfect golden brown.
Step-by-Step: Crafting the Tikkis
First, prepare your core ingredients. If your makhana are not already roasted, dry roast them in a pan on low heat until they become crisp, then let them cool and grind them into a coarse powder. Next, take the moong sprouts, ginger, and green chilli into a grinder and pulse them a few times to get a coarse paste, not a fine puree. Now, in a large mixing bowl, combine the ground sprouts mixture, the makhana powder, the mashed boiled potato, and the finely chopped onion. Add the spices—cumin powder, red chilli powder, chaat masala, and salt—along with the chopped coriander leaves. Mix everything together thoroughly until it forms a cohesive dough-like mixture. If the mixture feels too wet, you can add a tablespoon or two of gram flour (besan) or breadcrumbs to help bind it.
Frying to Golden Perfection
Once your mixture is ready, lightly grease your palms with a little oil. Take small portions of the mixture and roll them into balls, then gently flatten them between your palms to form the classic tikki shape, about 1.5 cm thick. Heat a non-stick pan or tawa over medium heat and add a tablespoon or two of oil or ghee. Carefully place the shaped tikkis on the pan, ensuring you don't overcrowd it. Cook them for a few minutes on each side until they are golden brown and crispy. It's important to flip them gently only after a firm crust has formed on one side to prevent them from breaking. Once cooked, place them on a wire rack or a paper towel to drain any excess oil.
Serving Suggestions and Variations
These Sprouts-Makhana Tikkis are wonderfully versatile. Serve them hot as an evening snack with a cup of tea. They pair beautifully with a variety of dips, such as a simple mint-coriander chutney, a sweet tamarind chutney, or even a dollop of plain yogurt. For a more elaborate treat, you can turn them into a delicious chaat. Simply place a couple of tikkis on a plate, top with whipped yogurt, both green and tamarind chutneys, a sprinkle of chaat masala, and some sev for crunch. Feel free to experiment with the recipe by adding other finely grated vegetables like carrots or crumbled paneer for extra protein and flavour.
