Whole Green Moong Tikki

Why You’ll Love This Recipe

These tikkis are nutritious, filling, and full of bold flavor. Whole green moong is rich in plant-based protein and fiber, making this recipe both satisfying and nourishing. The blend of spices gives each bite warmth and depth without overpowering the natural earthy taste of the lentils.

They’re easy to prepare, can be pan-fried or air-fried, and require simple pantry ingredients. Plus, they’re naturally vegetarian and can easily be made vegan and gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup whole green moong (green gram), soaked overnight
1 small onion, finely chopped
1 teaspoon ginger-garlic paste
1 green chili, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon salt, or to taste
2 tablespoons chopped fresh coriander
2 tablespoons rice flour or chickpea flour
1–2 tablespoons oil for shallow frying

Directions

1. Drain the soaked whole green moong and rinse well.
2. Grind the moong in a food processor to a coarse paste without adding too much water. The mixture should be thick.
3. Transfer the mixture to a mixing bowl and add chopped onion, ginger-garlic paste, green chili, cumin seeds, garam masala, red chili powder, turmeric, salt, and fresh coriander.
4. Mix well to combine.
5. Add rice flour or chickpea flour to help bind the mixture and mix again.
6. Shape the mixture into small, flat patties.
7. Heat oil in a skillet over medium heat.
8. Place the tikkis in the pan and cook for 3–4 minutes on each side, or until golden brown and crisp.
9. Remove and drain on paper towels before serving.

Servings and timing

Servings: 8–10 tikkis (serves 4 as a snack)

Preparation time: 10 minutes (plus overnight soaking)
Cooking time: 15 minutes
Total time: Approximately 25 minutes (excluding soaking time)

Variations

For added texture, mix in grated carrots or finely chopped spinach. You can include boiled and mashed potatoes for a softer interior. If you prefer extra crunch, add a tablespoon of sesame seeds to the mixture.

For a healthier alternative, cook the tikkis in an air fryer at 375°F (190°C) for about 12–15 minutes, flipping halfway through. You can also bake them in a preheated oven at 400°F (200°C) until crisp and lightly browned.

Storage/Reheating

Store leftover tikkis in an airtight container in the refrigerator for up to 3 days.

To reheat, warm them in a skillet over low heat until heated through and crisp again. They can also be reheated in an oven or air fryer to restore their texture.

You may freeze uncooked shaped tikkis on a tray until firm, then transfer them to a freezer-safe container for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use split moong dal instead of whole moong?

Yes, but the texture will be slightly different. Whole moong gives a heartier bite.

Do I need to cook the moong before grinding?

No, soaking overnight softens the moong enough to grind and cook directly in the pan.

Why is my mixture too wet?

Avoid adding excess water while grinding. Add extra rice flour or chickpea flour if needed to thicken.

Can I make these oil-free?

Yes, you can bake or air fry them with minimal or no oil.

How do I keep the tikkis from breaking?

Ensure the mixture is thick and properly bound with flour before shaping.

Are these gluten-free?

Yes, if you use rice flour or chickpea flour, they remain gluten-free.

Can I prepare the mixture ahead of time?

Yes, you can refrigerate the mixture for up to 24 hours before shaping and cooking.

What can I serve with moong tikki?

They pair well with mint chutney, tamarind chutney, yogurt dip, or inside a sandwich or burger bun.

Can I add other spices?

Absolutely. You can adjust spices like coriander powder or chaat masala to your preference.

How do I know when they are fully cooked?

They should be golden brown on the outside and firm to the touch, with no raw taste inside.

Conclusion

Whole Green Moong Tikki is a flavorful, protein-rich snack that’s both satisfying and versatile. Crispy on the outside and tender within, these wholesome patties are perfect for gatherings, meal prep, or everyday snacking. Once you try this simple and nutritious recipe, it’s sure to become a favorite in your kitchen.

Whole Green Moong Tikki

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Whole Green Moong Tikki is a wholesome, protein-packed snack made from soaked green gram blended with aromatic spices and herbs. Crispy on the outside and soft inside, these savory patties are perfect for tea-time, appetizers, or light meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 tikkis (serves 4)
• Category: Snack
• Method: Pan Fry
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 1 cup whole green moong (green gram), soaked overnight
• 1 small onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt, or to taste
• 2 tablespoons chopped fresh coriander
• 2 tablespoons rice flour or chickpea flour
• 1–2 tablespoons oil for shallow frying

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Instructions

1. Drain and rinse the soaked whole green moong thoroughly.
2. Grind the moong in a food processor to a coarse, thick paste without adding excess water.
3. Transfer the paste to a mixing bowl and add chopped onion, ginger-garlic paste, green chili, cumin seeds, garam masala, red chili powder, turmeric, salt, and fresh coriander.
4. Mix well to combine all ingredients evenly.
5. Add rice flour or chickpea flour to bind the mixture and mix again until firm enough to shape.
6. Shape the mixture into small, flat patties.
7. Heat oil in a skillet over medium heat.
8. Place the tikkis in the pan and cook for 3–4 minutes on each side until golden brown and crisp.
9. Remove and drain on paper towels before serving.

Notes

• Add grated carrots or finely chopped spinach for extra texture and nutrition.
• Mix in boiled and mashed potatoes for a softer interior.
• Add a tablespoon of sesame seeds for extra crunch.
• Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through, for a lighter option.
• Bake at 400°F (200°C) until crisp and lightly browned.
• Store leftovers in the refrigerator for up to 3 days.
• Freeze uncooked shaped tikkis for up to 2 months and cook from frozen.

Nutrition

• Serving Size: 2 tikkis
• Calories: 160 kcal
• Sugar: 2 g
• Sodium: 220 mg
• Fat: 5 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 8 g
• Cholesterol: 0 mg