Easiest Way to Prepare Appetizing Moong Sprouts Kebabs - receta de mamá

Moong Sprouts Kebabs.

You can cook Moong Sprouts Kebabs using 20 ingredients and 8 steps. Here is how you cook that.

Ingredients of Moong Sprouts Kebabs

1. It's 1/2 cup of cooked moong sprouts.
2. You need 1/4 cup of cooked palak matar.
3. You need 2 of boiled and grated potatoes.
4. Prepare 1 tbsp of finely chopped ginger and green chillies.
5. It's 2 tbsp of finely chopped fresh mint leaves.
6. You need 2 tbsp of finely chopped coriander.
7. You need 1/2 tsp of amchur powder.
8. Prepare 1/8 tsp of mace powder.
9. Prepare 1 tbsp of kasoori methi.
10. Prepare 1/4 tsp of elaichi powder.
11. It's to taste of Salt.
12. Prepare as needed of Some water.
13. Prepare 7-8 of kaju halves.
14. It's 2 tbsp of olive oil for roasting the kebabs.
15. You need 1 tbsp of chopped fresh mint leaves for garnishing.
16. You need 1 tsp of chaat masala.
17. Prepare 1 of tomato lotus for garnishing.
18. It's as needed of Hung curd dip for serving.
19. It's as needed of Green chutney for serving.
20. Prepare as needed of Tomato sauce for serving.

Moong Sprouts Kebabs instructions

1. Gather all the ingredients at one place like palak matar, moong sprouts, boiled potatoes, mint leaves, coriander leaves, ginger green chillies, kasoorimethi, amchur powder, mace powder, elaichi powder and salt.
2. In a mixer jar put together palak matar and moong sprouts and grind them.
3. Then take out the mixture in a mixing bowl, add the grated boiled potatoes also.
4. Then add the rest of the ingredients like ginger green chillies, fresh mint leaves, coriander leaves, amchur powder, elaichi powder, mace powder, kasoorimethi and salt.
5. Mix them well with your hands into a smooth mixture, like a dough.
6. Take some water and kaju halves.
7. Now make equal sized balls from the dough, flatten each ball in your palm, giving it the shape of a kebab, then stick a kaju half on it by pressing it a little, then heat a pan on low heat and place the ready kebabs in the hot pan, brush some oil and roast from both the sides, until becomes light brown.
8. When they are done, then take them out and arrange then in a serving platter, garnish with fresh mint leaves, tomato lotus and sliced cucumber, sprinkle some chaat masala on top of the kebabs and serve with hung curd dip, green chutney and tomato sauce.