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Ingredients Method

Ingredients
  

  • 1 cup sprouted moong/green gram
  • 1 cup sprouted kala chana/bengal gram
  • 500 grams 3 large potatoes, boiled and mashed
  • 1/2 cup rice flour
  • 1/2 cup chopped onion
  • a handful of peanuts roasted and skinned
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon black pepper freshly crushed
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon coriander powder
  • 3-4 tablespoon oil
To be ground to paste
  • 1 inch piece of ginger
  • 4 green chillies adjust according to your taste
  • 2-3 pods garlic
  • 1 teaspoon lemon juice
  • a few mint leaves
  • a fistful of coriander leaves
  • little salt
To serve..
  • 2 cups fresh yoghurt
  • kahjoor-imli chutney
  • fresh coriander chutney
  • garlic chutney optional
  • chopped onion
  • pomegranate arils
  • sev

Method
 

  1. Pressure cook sprouted moong and chana separately. Take care not to overcook the sprouts.
  2. Prepare a fine paste from the ingredients listed under ‘to be ground to paste’ section.
  3. In a large mixing bowl add the boiled potatoes, cooked sprouts, rice flour, chopped onion, the prepared paste, peanuts, sesame seeds, all the dry spices and salt.
  4. In a pan heat 2 tablespoons of oil and add the mixture. Mix it well and turn of the flame.
  5. Transfer the mixture on a plate.
  6. In the same pan heat another 1 tablespoon of oil and spread the mixture. Allow the Sprouts-Potato Cake to cook on a very low flame and form a crust. Once the crust is formed invert the cake on a plate or non-stick tawa/skillet add a tablespoon of oil to the same pan and slide the Cake back in the pan with the non-cooked side to the bottom and allow to cook so that a fine golden crust forms on the other side as-well. Be very gentle with the inverting and sliding ensuring not to break or damage the Sprouts-Potato Cake.
  7. The Sprouts-Potato Cake is done once golden crust has formed on both the sides.
  8. Transfer on a wire-rack so that the residue heat does not make the bottom soggy.
  9. Serve hot or cold.
  10. If serving hot serve it with green chutney.
  11. If serving at room temperature serve it as a chaat by slicing a wedge and pouring some whisked yoghurt, khajoor-imli chutney, green chutney, garlic chutney, pomegranate arils, chopped onions and sprinkle of sev.