SPROUTS TIKKI
| INGREDIENTS | AMOUNT | ENERGY (Kcal) | PROTEIN (GRAMS) | CALCIUM (mg) | VITAMIN A(mcg) |
| BENGAL GRAM DAL | 50g | 143.5 | 9.35 | 75 | 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.
