Fibre-Rich Veg Green Sprout Kabab/Patty | Starter Recipe

This sprout starter recipe platter is full of tangy, steamed, salted green sprouts with onion, capsicum, and green chilies toppings. It can be an awesome evening snack/appetizer for all vegetarians and vegans.

Green moong, pea, beans, grains, and sprouts can be an ideal healthy breakfast choice with high nutritional value and low calories. Study hints that sprouts are high in protein and make a wholesome breakfast.

A bread loaf (toasted white, brown, or multi-grain bread) will add extra to the taste and flavor of steamed sprouts.

I'll be sharing a purely Veg Kabab/Tikki recipe with green sprouts to make a delighted healthier choice. These mixed sprout and vegetable Tikkis are delectable dishes you can enjoy with your loved ones anytime.

Quick (within 15 minutes) and easy to make Sprout kababs can be a great evening snack.

Veg kabab snack recipes with limited and easily available ingredients can be a preferred healthier choice with guests at home.

Add up this healthy vegetarian sprout patty for your chai time in the evening hours.

Related Recipe:

• Crunchy Veg Poha Cutlet For Snacks

• Healthy Beetroot Kabab Recipe For Calorie Counters

Overview

Preparation Time: 15 mins    Cooking Time: 10 mins per batch    Course: snack

Serving: 2

Ingredients

• 1 cup green moong sprout 

• 1/2 cup black gram sprout

Note: How to prepare sprouts at home?

• To prepare sprout, soak green moong dal, and black gram separately overnight. Then the next morning wash and squeeze off extra water completely.

• Afterward, tie them in a thin aerated cotton cloth or muslin cloth. Keep them in any container with a lid at room temperature.

• Wait for two days and sprouts will be ready.

Tip: Store sprouts in a warm place because they grow well in humid temperatures.

Vegetables

• 1 finely chopped onion (optional, if you want to prepare Jain sprout kababs)

• ¼ cup grated carrot

• ¼ cup finely chopped capsicum

• 1 finely chopped green chili

•  ½ cup finely chopped green coriander 

• 1 medium-size lemon (to drizzle before serve)

Spices

• ½ turmeric powder

• 1 tsp red chili powder

• 1 tsp roasted jeera/cumin powder

• Salt to taste

• 1 teaspoon chaat masala (to sprinkle before serve)

Extras

• 1 tablespoon gram flour/besan

• 4 tablespoon oil for shallow fry/ butter for baking

• 8-10 cashew nuts broken into two (for topping)

Preparation Method

Step 1

Take a saucepan and boil green moong sprout with turmeric powder, and a little salt. Also, Pressure cook black gram with 1 and 1/2 cup water on a medium flame for five minutes.

Step 2

Drain out the excess water and blend it in a mixer grinder to make a thick dough consistency.

Step 3

Now in a mixing bowl, add all the chopped vegetables, gram flour, spices and mix well.

Step 4

Take a small portion of the mix and flatten it to a round shape (Tikki/kabab). Top it with a cashew piece in the center. (The shape of kabab can vary as per choice)

Step 5

In a flat non-stick pan, heat 2 tablespoon oil. Now add kababs to the oil and shallow fry until they become golden-red from both sides.

Note: For oven baking place the Kabab Tikkis on a high grill, brush them with butter, and bake at 180 degrees Celsius for 20 minutes.

Final serve

Before serving top it with some chaat masala and lemon juice, then serve hot with special green chutney.