Sprouted Moong bade are tasty, delicious and nutritious fritters that are perfect for a monsoon summer evening with friends.Mung beans offer a nutritious addition to a plant-based diet, although they’re often overlooked members of the legume family.
Serve these Sprouted Moong Bade with Green Chutney Recipe - Coriander Mint Chutney Recipe and Masala Chai for your evening snack.
Other fritter recipes that you can try
Cuisine: North Indian Recipes
Course: Snack
Diet: Vegetarian
Equipments Used: Hard Anodised Deep-Fry Pan
Cooks in 20 M
Total in 35 M
To begin with the preparation for Sprouted Moong Bade, keep 1 tablespoon Sprouted Moong aside and grind remaining Spouted moong with garlic cloves and ginger into a coarse mixture (adding no water).
Transfer the sprouted mixture to a large bowl, add in the remaining sprouts and the rest of the ingredients (except the oil for deep frying) and mix well to combine.
Preheat the oil for deep frying. Once the oil is heated well enough, add spoonfuls of batter into the frying pan (about 5 at a time, depending on how large your pan is). Try not to overcrowd the pan.
Fry the fritters on medium heat until brown and crispy. Moong Bade come out are crispy on the outside and soft inside.
Serve these Sprouted Moong Bade with Green Chutney Recipe - Coriander Mint Chutney Recipe and Masala Chai for your evening snack.