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Moong Sprouts Kebabs
Moong Sprouts Kebabs

Before you jump to Moong Sprouts Kebabs recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to moong sprouts kebabs recipe. You can cook moong sprouts kebabs using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Moong Sprouts Kebabs:
  1. Get 1/2 cup cooked moong sprouts
  2. You need 1/4 cup cooked palak matar
  3. Get 2 boiled and grated potatoes
  4. You need 1 tbsp finely chopped ginger and green chillies
  5. Prepare 2 tbsp finely chopped fresh mint leaves
  6. Provide 2 tbsp finely chopped coriander
  7. Provide 1/2 tsp amchur powder
  8. You need 1/8 tsp mace powder
  9. Get 1 tbsp kasoori methi
  10. Get 1/4 tsp elaichi powder
  11. Get to taste Salt
  12. Get as needed Some water
  13. Provide 7-8 kaju halves
  14. Get 2 tbsp olive oil for roasting the kebabs
  15. Provide 1 tbsp chopped fresh mint leaves for garnishing
  16. Prepare 1 tsp chaat masala
  17. Get 1 tomato lotus for garnishing
  18. Get as needed Hung curd dip for serving
  19. Take as needed Green chutney for serving
  20. Use as needed Tomato sauce for serving
Steps to make Moong Sprouts Kebabs:
  1. Gather all the ingredients at one place like palak matar, moong sprouts, boiled potatoes, mint leaves, coriander leaves, ginger green chillies, kasoorimethi, amchur powder, mace powder, elaichi powder and salt
  2. In a mixer jar put together palak matar and moong sprouts and grind them
  3. Then take out the mixture in a mixing bowl, add the grated boiled potatoes also
  4. Then add the rest of the ingredients like ginger green chillies, fresh mint leaves, coriander leaves, amchur powder, elaichi powder, mace powder, kasoorimethi and salt
  5. Mix them well with your hands into a smooth mixture, like a dough
  6. Take some water and kaju halves
  7. Now make equal sized balls from the dough, flatten each ball in your palm, giving it the shape of a kebab, then stick a kaju half on it by pressing it a little, then heat a pan on low heat and place the ready kebabs in the hot pan, brush some oil and roast from both the sides, until becomes light brown
  8. When they are done, then take them out and arrange then in a serving platter, garnish with fresh mint leaves, tomato lotus and sliced cucumber, sprinkle some chaat masala on top of the kebabs and serve with hung curd dip, green chutney and tomato sauce

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