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SPROUTS TIKKI



INGREDIENTS​

AMOUNT

ENERGY (Kcal)

PROTEIN (GRAMS)

CALCIUM (MG)

VITAMIN (MCG)

BENGAL GRAM DAL

50g

143.5

9.35

7.5

86

GREEN GRAM (WHOLE)

50g

146.8

11.2

36.2

68.5

SEMOLINA

30g

100.1

3.4

8.8

0.5

CARROT

20g

7.6

0.2

8.2

541.2

PEAS

20g

60.6

1.4

5.6

24.2

VEGETABLE OIL

20g

180

639kcal

25.5g

133.8g

720g


METHOD OF PREPERATION

  • Soak green gram whole and bengal gram dal overnight separately.

  • Next day, drain all water and wrap green gram whole in a damp cotton cloth. Keep for 1 or 2 days in a loosely covered container.

  • On the day of preparation, pressure cook bengal gram dal and mash the boiled dal.

  • Finely chop carrot and add to the mash dal.

  • Add sprouted green gram and spices to the mashed dal and make dough.

  • Prepare tikki out of this and shallow fry in oil.

  • Serve hot.

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