7 tablespoons corn oil or canola oil
1 teaspoon cumin seeds
1/2 teaspoon ajwain seeds
1 fresh green chili, washed and cut into small pieces
5 curry leaves
1/2 cup onion, cut into very small pieces
1 cup moong sprouts or chickpea sprouts, crushed
1 medium-sized potato, washed and cut into small pieces
salt to taste
1/2 cup water
2 large beets, washed and shredded
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1 tablespoon fresh lemon juice
1/2 cup fresh fenugreek leaves, cut into small pieces
1 cup coriander leaves, washed and cut into small pieces
- Pour 4 tablespoons of oil onto a pan and let to get hot over medium-low heat. Fry the cumin seeds, ajwain seeds, green chili, and curry leaves for 3-5 seconds. Add in the onion and cook until the color changes. Mix in the crushed sprouts, potatoes, some salt, and 1/2 cup of water. Cover the pan and cook until the mixture becomes soft and easy to mash
- Mix in the shredded beets and cook for 2-3 minutes or until they become a little soft. Add in the red chili powder, turmeric, garam masala, lemon juice, fenugreek leaves, coriander leaves, and salt to taste. Mix well and let the mixture cool.
- In a non-stick pan, heat the remaining 3 tablespoons of oil over medium-low heat. Divide the mixture into round balls (the size of a medium potato), and then flatten them into disks that are 1/2 an inch thick. Cook them in the pan until both sides are golden brown. Serve hot.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.