Sprouted Moong Kebab Wrap

6 ready to eat Tortilla Wraps or whole-wheat homemade chapati

For the Moong Tikki

• 1 cup sprouted moong
• 1 medium potato, boiled
• 3 tbsp coriander leaves, chopped
• 3 tbsp mint leaves, chopped
• 2 tbsp besan
• A pinch asafoetida
• 2 green chillies, minced
• Salt to taste
• 1 tsp chaat masala
• 3 tbsp oil for pan frying
• 2 tbsp finely chopped coriander leaves for rolling

To Assemble

• 4 tbsp ketchup
• ½ cup of thinly sliced mixed veggies(cabbage, carrots, capsicum and onion)
• 2 tbsp chopped coriander leaves
• 1 tbsp lemon juice
• ½ tsp red chili powder
• Salt to taste

Method

Step 1

Blanch the sprouted moong in hot boiled water for a minute. Drain and spread it to dry.

Step 2

When the water has dried off, coarsely blend the sprouted moong in a mixer jar.

Step 3

Add the coarsely blended moong into a bowl, followed by mashed potato, coriander leaves, mint leaves, besan, salt, chat masala, asafoetida and mined green chilli. Mix well.

Step 4

Add 1 tbsp oil in a pan and cook this mixture on medium heat so that it dries up enough to form kebabs. Take it off heat and let the mixture cool.

Step 5

Divide the mixture into 6equal parts and shape them into oval kebabs.

Step 6

Roll each piece in chopped coriander leaves such that they are covered from all the sides.

Step 7

Heat a non-stick tawa and sprinkle some oil, cook each of the moong kebabusing rest of the oil, till they turn golden from all sides. When done take them off heat.

Step 8

Mix the ingredients listed in the assembling part except ketchup. Set aside.

Step 9

To assemble, take a tortilla wrap or chapatti. Apply some tomato ketchup on one side. Place 2 of the prepared moong kebabs. Add the mix veggie salad and roll the sides into a tight roll.

Step 10

Wrap them into aluminum foil and pack them into your kid’s lunch box with a ketchup sachet. You can also pack some kebabs and salad separately for snacks.

Nutritional Information

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