Sprouted Moong Kebab

I make to experiment with different everyday foods. My latest creation is ‘Sprouted Moong Kebab’. We all know that sprouted moong is rich in protein content. And in you every day life many of us eat sprouted moong in salads. I thought of making something interesting and different. I added some ‘panner’ and boiled potatoes for binding and softness in the texture. You may add other vegetables too. Serve this kebab as appetizer of serve as a snack with hot cup of tea.


  • Sprouted Moong – 2 cups
  • Potato – 1 (Boiled)
  • Paneer – ½ cup
  • Ginger Paste – 1” tsp
  • Garam Masala Powder – ½ tsp
  • Green Chilli – 1
  • Coriander Leaf – 2 tsp
  • Onion – 1 (Very finely chopped)
  • Bread Crumb – If required for binding
  • Roasted Cumin and Red Chilli Powder – 1 tsp
  • Sugar – ½ tsp
  • Salt – To taste
  • Oil – For shallow frying


  1. Grind sprouted moong, green chilli and ginger in a grinder.
  2. Take out the ground paste in a mixing bowl.
  3. Add boiled potato, panner, chopped onion, salt, sugar, roasted masala powder and garam masala powder.
  4. Mix very well. The consistency of the mix should be such that you can make kebab or patty from it. If you find the consistency a little runny you may add a little bread crumb.
  5. Divide the dough into eight to ten equal size patties. Roll between your palms and then press lightly to give a shape of a tikki or kebab.
  6. Heat a tava or griddle. Sprinkle some oil. Place the kebabs and cook till brown on both sides on low heat.
  7. Serve hot with mint and coriander chutney and some onion salad on side.

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