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Whole Moong Beans Tikki Recipe

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4.1 from 64 reviews

Whole Moong Beans Tikki is a flavorful Indian-inspired snack made from soaked whole moong beans blended with fresh herbs, spices, and spinach, then pan-fried to golden perfection. These tikkis are crunchy on the outside, tender inside, and garnished with cashews for an added nutty crunch. Perfect as an appetizer or a light meal.

  • Total Time: 8 hours 40 minutes
  • Yield: 24 tikkis (6 servings)

Ingredients

Main Ingredients

  • 1 cup whole moong beans (soaked overnight)
  • 4 green chillies (rough chopped)
  • 2 inch ginger (rough chopped)
  • ½ cup cilantro (rough chopped)
  • 2 cups baby spinach (rough chopped)
  • 6 tablespoons gram flour (besan)
  • 6 tablespoons breadcrumbs
  • 2 teaspoons kosher salt
  • ½ teaspoon garam masala
  • 24 cashews (raw, unsalted)
  • Oil for frying (approximately 3-4 tablespoons)

Instructions

  1. Drain and prep moong beans: Using a strainer, drain the soaked whole moong beans thoroughly to remove all water. Discard any beans that have not soaked properly to ensure the mixture consistency is uniform.
  2. Grind moong with flavorings: Add the green chillies, ginger, and soaked moong beans to a food processor. Pulse for 30 to 45 seconds until the mixture becomes grainy but not a smooth paste.
  3. Add greens and binding agents: To the food processor, add baby spinach, cilantro, kosher salt, garam masala, gram flour, and breadcrumbs. Pulse a few times just until everything is combined but still retains some texture, ensuring the mixture is not overly smooth.
  4. Shape the tikkis: Divide the mixture into 24 equal portions. Shape each portion into a round patty about 2 inches wide. Make a small dent in the center of each tikki and gently press one raw cashew into it for garnish.
  5. Pan-fry the tikkis: Heat a heavy-bottomed skillet or cast-iron pan over medium heat and add oil to warm. Place the tikkis in a single layer, cooking uncovered for 3 to 4 minutes until the bottoms turn lightly golden. Carefully flip and cook the other side for another 3 to 4 minutes, cooking evenly until both sides are golden brown and crispy.

Notes

  • Soak the moong beans overnight to ensure they soften properly for blending.
  • Be careful not to over-process the mixture; keep some texture for better mouthfeel.
  • If the mixture feels too wet to shape, add a little more gram flour or breadcrumbs to bind better.
  • Use a heavy-bottomed skillet or cast iron for even heat distribution during frying.
  • Serve the tikkis hot with green chutney or tamarind sauce for best flavor.
  • Author: Madelynn
  • Prep Time: 8 hours 20 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/whole-moong-beans-tikki-recipe/