Mung Bean Sprouts & Curd Kebab/ Ankurit Moong aur Dahi ke kebab

Name: Mung Bean Sprouts & Curd Kebab/ Ankurit Moong aur Dahi ke kebab
Total time: 2400 s
Yield: 14 servings
Cuisine: Indian
Ingredients: 1/2 cup Mung Bean Sprouts prepared from beans; 1/2 Tsp Ginger powder; 1/2 Tsp Onion powder; 1/2 Tsp Garlic powder; 175 gms Hung Curd (500-550 gms curd hung for 36- 48 hours); 2-3 tbsp Cilantro Chopped; 1 tbsp Mint leaves chopped; 1 Chilli Chopped; 3/4 tsp Garam masala powder; 1/2 Tsp Freshly crushed Black peppercorns; 1 Tsp Aamchur powder; 1 tbsp Dry roasted Cummin and coriander powder; 3-4 tbsps or as needed Brown Bread Breadcrumbs; 4-5 tbsps or as needed Sattu or Roasted Besan; as per taste Salt; as needed Brown Bread Breadcrumbs; as needed Enough Veg oil; as required Toum; As needed Hung Curd Dip

Jibita Khanna @Jibitakhanna

#toc2 #nutritiousrecipes #cookpadindia
#mykitchenexperiment
This is Nurtious Power packed Vegetarian Kebab prepared with Sprouted Moong Beans ( whole Moong Dal ) and Hung curd ( Dahi ) with other spices and herbs.
We had this delicious Kebab with freshly prepared Thoum, Hung Curd Dip and Salad.

Jibita Khanna @Jibitakhanna

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Ingredients

30-40 mins

14 servings

1/2 cupMung Bean Sprouts prepared from beans
1/2 TspGinger powder
1/2 TspOnion powder
1/2 TspGarlic powder
175 gmsHung Curd (500-550 gms curd hung for 36- 48 hours)
2-3 tbspCilantro Chopped
1 tbspMint leaves chopped
1Chilli Chopped
3/4 tspGaram masala powder
1/2 TspFreshly crushed Black peppercorns
1 TspAamchur powder
1 tbspDry roasted Cummin and coriander powder
3-4 tbspsor as needed Brown Bread Breadcrumbs
4-5 tbspsor as needed Sattu or Roasted Besan
as per taste Salt
For Dredging or coating the kebabs
as neededBrown Bread Breadcrumbs
For Shallow Frying
as needed Enough Veg oil
Fresh homemade Nutritious & Dips
as required Toum
Thoum / Toum / Garlic Sauce (Vegan)
As neededHung Curd Dip
Hung Curd Dip- (A Healthy Dip Option)

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Steps

30-40 mins

1

Prepare the mung beans sprouts 24-48 hours before you plan to make.
Prepare the Hungcurd beforehand for 24-48 hours, keep in the fridge while straining, press with something heavy, so that the hung curd is of dry kind, it should not be like hung curd for Tzatziki or Labneh.
Wash and drain the Sprouted Mung beans. Grind it in mixture Grinder into a paste along with hung curd. The Hung curd helps in grinding the beans smoothly without having to add water into it.

Tzatziki / Greek Style Cucumber (kheera) Raita
2
3

Prepare other ingredients as listed above. Put everything in a bowl and mix well. Add the salt at the end when you are about to make the kebab.
4

Divide the mixture dough into 14 parts. Give a round flat shape to it. Slightly wet your hands to give shape to it. Once shaped cover/ coat it with more breadcrumbs. Heat oil in a pan and shallow fry, flipping both sides till it turns into a nice golden brown color. Do not overcrowd the pan. Adjust flame accordingly, so that it doesn't burn. I had it with Toum and Hung Curd Dip.

Linked Recipes

Tzatziki / Greek Style Cucumber (kheera) Raita

Thoum / Toum / Garlic Sauce (Vegan)

Hung Curd Dip- (A Healthy Dip Option)

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Cooksnaps

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Jibita Khanna @Jibitakhanna

on September 22, 2021 14:11

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.