Sprouted Moong Poha Kabab
Savor the flavors of our Sprouted Moong Poha Kabab, a mouthwatering vegetarian delight that’s as nutritious as it is delicious! Packed with protein-rich sprouted moong and the delightful crunch of poha, these kababs are seasoned to perfection and grilled to give you that irresistible smoky flavor. Perfect for your next gathering or a cozy night in, they’re sure to be a hit!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4- Moong (240 ml)
- Poha (240 ml)
- Sprouts (240 ml)
👨🍳 Instructions
- 1
Combine all ingredients and form into patties.
- 2
Fry or bake until golden brown.
💡 Pro Tips
- ✓Squeeze sprouted moong beans to 70-80% of their original moisture content before mixing to prevent soggy kababs that fall apart during cooking.ingredient70-80% moisture retention
- ✓Soak poha in water for exactly 2-3 minutes, then drain and fluff - longer soaking creates mushy texture that won't bind properly with other ingredients.timing2-3 minutes
- ✓Chill formed patties for 15-20 minutes before cooking so starches in poha firm up and create better structural integrity during frying.technique15-20 minutes
- ✓Maintain oil temperature at 325-350°F for frying - lower temperatures cause oil absorption while higher temps burn exterior before interior cooks through.equipment325-350°F
- ✓Add 1-2 tablespoons of besan (chickpea flour) as binder because its high protein content creates stronger gluten-free structure than regular flour for these delicate patties.ingredient1-2 tablespoons
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sprouted Moong Poha Kabab
Savor the flavors of our Sprouted Moong Poha Kabab, a mouthwatering vegetarian delight that’s as nutritious as it is delicious! Packed with protein-rich sprouted moong and the delightful crunch of poha, these kababs are seasoned to perfection and grilled to give you that irresistible smoky flavor. Perfect for your next gathering or a cozy night in, they’re sure to be a hit!
📝 Ingredients
Serves 4- Moong (240 ml)
- Poha (240 ml)
- Sprouts (240 ml)
👨🍳 Instructions
- 1
Combine all ingredients and form into patties.
- 2
Fry or bake until golden brown.
💡 Pro Tips
- ✓Squeeze sprouted moong beans to 70-80% of their original moisture content before mixing to prevent soggy kababs that fall apart during cooking.ingredient70-80% moisture retention
- ✓Soak poha in water for exactly 2-3 minutes, then drain and fluff - longer soaking creates mushy texture that won't bind properly with other ingredients.timing2-3 minutes
- ✓Chill formed patties for 15-20 minutes before cooking so starches in poha firm up and create better structural integrity during frying.technique15-20 minutes
- ✓Maintain oil temperature at 325-350°F for frying - lower temperatures cause oil absorption while higher temps burn exterior before interior cooks through.equipment325-350°F
- ✓Add 1-2 tablespoons of besan (chickpea flour) as binder because its high protein content creates stronger gluten-free structure than regular flour for these delicate patties.ingredient1-2 tablespoons