SPROUTS TIKKI Ingredients (4 Servings):Semi boiled sprouted green moong (1/2 cup)Coriander leaves (1.5 tbsp)Mint leaves (1.5 tbsp)Sa�u flour (1/2 tbsp)Himalayan pink salt (as required)Asafoe�da (a pinch)Green chilli paste (1/2 teaspoon)Sesame seeds roasted (1 tbsp)Vegetables of choice (1/2 cup) - carrots, beans, peas, cabbage - s�r fry lightly and mash)Cold pressed coconut oil (1 tbsp)Water (as required)

Method:1. Mash the semi boiled sprouts. 2. Transfer in a bowl and mix it with mint leaves, sa�u flour, green chili paste, salt, sesame seeds (crushed), vegetables and coriander leaves.3. Mix thoroughly and make round balls from this mixture in shape of �kkis.4. Take a plate and place some chopped coriander and mint leaves (1/2 tbsp both) in it. Roll the �kkis in this mixture.5. Take a non-s�ck pan, keep it on medium flame and heat coconut oil. Pan fry these �kkis un�l golden brown in colour from both the sides. Take out on an absorbent paper.6. Serve hot with your favourite chutney.

How to use:Sprou�ng converts the complex nutrients stored in the seeds into a form that can be easily digested.The inac�ve enzymes present in the seeds also become ac�ve a�er sprou�ng thereby enabling easier absorp�on.Sesame seeds contain abundance of vitamin B6, thiamine, and niacin among vitamins, and calcium, copper, magnesium, iron, and phosphorus among minerals.Adding variety of vegetables makes it rich in fibre.Moringa chutney gives the punch of protein, iron, vitamin B6 and an�oxidants. Enjoy the monsoon with a complete healthy delicacy that sa�sfies the taste buds.