Ankurit Moong aur Palak ki Muthiya | Sprouted Moong and Spinach Fried Fingers
Sprouted moong and spinach when combined together, makes for a healthy, nutritious and wholesome food. Lately, I used this combination in preparing these fried muthiyas, that turned out to be awesomely delicious and flavorful. And no, they are not the traditional Gujarati muthiyas, which are made with gram flour and whole wheat flour; instead they have just been named so because of their cylindrical shape. Actually they are simple fried snacks that make for perfect choice to be nibbled with your evening tea or to be served as a light appetizer for your parties and get-togethers. Do try them once and I promise, you would make them quite often.
Ingredients
Sprouted Green Moong - 1 cup
Spinach (washed and roughly chopped) - 2 cups
Spring onion greens (finely chopped) - 1/4 cup
Boiled and mashed potato - 1/2 cup
Onions (finely chopped) - 1/4 cup
Ginger (grated) - 2 tsp
Green chilies (finely chopped) - 2 to 3
Coriander (finely chopped) - 1 tbsp
Bread crumbs - 1/2 cup
Cornflour - 1 tbsp
Lemon juice - 1/2 tbsp
Salt - 2 tsp
Red chili powder - 2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Fennel powder - 1/2 tsp
Anaardana (dried pomegranate) powder or dried mango powder - 1 tsp
Oil - for frying + 1/2 tbsp
Method
1. Coarsely grind moong in a grinder and keep aside.
2. Heat 1/2 tbsp of oil in a wok and fry chopped onions and ginger until they turn golden brown. Add spinach and saute well.
3. In a bowl, mix together mashed potatoes, browned onion, garlic, spinach, ground moong and all other ingredients to form a dough like mixture.
4. Make small fingers or muthiyas from the dough and refrigerate for about 10 minutes.
5. In the meanwhile, heat oil for frying. When oil is hot enough, lower the flame and fry the muthiyas on medium heat.
6. Once they turn golden brown, dish them out on a kitchen towel.
7. Serve hot with tomato ketchup or any chutney of your choice.
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Sprouted Moong and Spinach Fingers |
Ingredients
Sprouted Green Moong - 1 cup
Spinach (washed and roughly chopped) - 2 cups
Spring onion greens (finely chopped) - 1/4 cup
Boiled and mashed potato - 1/2 cup
Onions (finely chopped) - 1/4 cup
Ginger (grated) - 2 tsp
Green chilies (finely chopped) - 2 to 3
Coriander (finely chopped) - 1 tbsp
Bread crumbs - 1/2 cup
Cornflour - 1 tbsp
Lemon juice - 1/2 tbsp
Salt - 2 tsp
Red chili powder - 2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Fennel powder - 1/2 tsp
Anaardana (dried pomegranate) powder or dried mango powder - 1 tsp
Oil - for frying + 1/2 tbsp
Sprouted Moong and Spinach Fingers |
1. Coarsely grind moong in a grinder and keep aside.
2. Heat 1/2 tbsp of oil in a wok and fry chopped onions and ginger until they turn golden brown. Add spinach and saute well.
3. In a bowl, mix together mashed potatoes, browned onion, garlic, spinach, ground moong and all other ingredients to form a dough like mixture.
4. Make small fingers or muthiyas from the dough and refrigerate for about 10 minutes.
5. In the meanwhile, heat oil for frying. When oil is hot enough, lower the flame and fry the muthiyas on medium heat.
6. Once they turn golden brown, dish them out on a kitchen towel.
7. Serve hot with tomato ketchup or any chutney of your choice.
Sprouted Moong and Spinach Fingers |
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