Mung Bean Tikki w/ Potato Wedges Recipe

I love eating tikkis, but they are made by deep frying which is not very healthy. So I tried to make tikki using mung bean and quinoa and I baked them instead of frying. This mung bean and quinoa tikkis are very healthy, delicious, high in protein and fiber. Perfect for lunch or dinner. Also this happens to be vegan.

Mung Bean Tikki w/ Potato Wedges Recipe

Making this Mung Bean Tikki with Potato Wedges is very simple, you just have to mix all the ingredients and bake it. And the potato wedges pairs perfectly with this Mung Bean Tikki. For potato you can use it of your choice, here I have used russet potato. Even sweet potato wedges will also go very well with Mung Bean Tikki.

Mung Bean Tikki w/ Potato Wedges Recipe

January 31, 2017
: 2
: 15 min
: 25 min
: 45 min


  • ½ Cup Cooked quinoa
  • ½ Cup Cooked mung beans
  • ½ Teaspoon Cumin powder
  • ½ Teaspoon Coriander, powder
  • ½ Teaspoon Turmeric powder
  • ½ Teaspoon Garlic powder
  • 1 Medium potato
  • 1 Teaspoonolive oil
  • Salt and pepper to taste
  • Step 1 For Mung Bean Tikki, Add the mung beans and quinoa to a food processor and pulse for around 20 seconds.
  • Step 2 Next, flavour the mixture using cumin, ground coriander, turmeric, garlic powder and salt and pepper.
  • Step 3 Pulse again to blend everything together but don’t allow it to become too mushy.
  • Step 4 Divide the mix and form even tikkis.
  • Step 5 Bake in a preheated oven at 350°F or 180°C for 15 minutes.
  • Step 6 Serve on a bed of lettuce, tomatoes, with the wedges on the side.
  • Step 7 For Potato Wedges, Preheat the oven to 350°F or 180°C.
  • Step 8 Cut the potatoes into wedges and spread out on a lined baking tray, drizzle with olive oil and season with, salt and black pepper, then place in the oven for 25-30 minutes.

Hi! Welcome to CookingHealthy, my name is Megha Suchak and I live in San Francisco with my husband. I am Software Engineer by profession and also Henna artist. When I am not cooking or coding I do henna and you can check my work at Henna in SF

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