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


  1. 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
  2. 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.
  3. 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.






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