SPROUTS TIKKI

SPROUTS TIKKI

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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.