Moong Beans Tikki | Crispy Indian Lentil Patties Recipe

I particularly love cooking with lentils and pulses, and moong beans are one of the ingredients I come across regularly in my Indian cooking. Whole mung beans and moong dal are both versatile staples that I use regularly, from comfort dishes like whole mung bean curry to fresh, nutritious recipes like sprouted mung bean salad. I always have moong in my pantry because it’s wholesome, nutritious, and easy to use. These moong beans tikki are the perfect healthy snack or appetizer.

I learned this recipe from my mom when she traveled to America last summer and it has been a favorite ever since. We also tested it with sprouted moong beans but found that it sometimes tasted a little bitter, so for best results I recommend using soaked whole moong beans. If you have sprouted moong beans on hand, it will still work. Made with simple pantry ingredients and no frying required, this easy snack is one of those tried-and-true mom recipes that turns basic ingredients into something truly delicious. For another Indian-inspired dish, try this Awadhi Chicken Korma.

Why You’ll Love These Moong Beans Tikki

These moong beans tikki are a game-changer for healthy snacking. They are naturally high in protein and fiber, completely vegetarian and vegan-friendly, and require no deep frying – just pan-fry or air fry for a crispy exterior and soft interior. Made with simple pantry ingredients, they come together quickly and are perfect for meal prep. Serve them as an appetizer, snack, or even as a burger patty. For another delicious vegetarian snack, try this My Signature Samosa Chaat Recipe.

Ingredients for Moong Beans Tikki

• Whole moong beans: 1 cup, soaked overnight or for at least 6-8 hours
• Onion: 1 small, finely chopped
• Green chili: 1-2, finely chopped (adjust to taste)
• Ginger: 1-inch piece, grated
• Fresh coriander: 1/4 cup, finely chopped
• Cashews: 1/4 cup, roughly chopped (optional)
• Garam masala: 1 teaspoon
• Cumin powder: 1/2 teaspoon
• Coriander powder: 1/2 teaspoon
• Red chili powder: 1/2 teaspoon (adjust to taste)
• Salt: to taste
• Lemon juice: 1 tablespoon
• Oil: for pan-frying or air frying

For another protein-packed Indian dish, check out this Whole Green Moong Tikki recipe.

How to Make Moong Beans Tikki – Step by Step

1. Soak the moong beans: Rinse the whole moong beans thoroughly and soak them in plenty of water for 6-8 hours or overnight. The beans should become soft and plump.
2. Drain and grind: Drain the soaked moong beans completely. Transfer to a food processor or blender. Pulse a few times until coarsely ground. Do not add water – the mixture should be thick and slightly grainy, not a smooth paste.
3. Mix the ingredients: Transfer the ground moong beans to a large bowl. Add finely chopped onion, green chili, grated ginger, fresh coriander, chopped cashews (if using), garam masala, cumin powder, coriander powder, red chili powder, salt, and lemon juice. Mix everything well until combined.
4. Shape the tikki: Take a small portion of the mixture (about 2 tablespoons) and shape it into a flat patty using your palms. Repeat with the remaining mixture. You should get about 10-12 tikkis.
5. Pan-fry the tikkis: Heat a non-stick pan or skillet over medium heat and add 1-2 tablespoons of oil. Place the tikkis gently in the pan and cook for 3-4 minutes on each side until golden brown and crispy. Flip carefully using a spatula.
6. Air fryer option: Preheat air fryer to 375°F (190°C). Lightly spray or brush the tikkis with oil. Arrange in a single layer in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until golden and crispy.
7. Serve hot: Serve the moong beans tikki hot with mint chutney, tamarind chutney, or tomato ketchup. They also taste great with a side of fresh salad.

For more Indian snack ideas, try this Delicious Indian Onion Salad (Laccha Pyaaz) as a side.

Expert Tips for Perfect Moong Beans Tikki

• Don’t over-grind: The moong beans should be coarsely ground, not turned into a fine paste. A coarse texture gives the tikkis a better bite and helps them hold their shape.
• Squeeze out excess water: After soaking, drain the moong beans very well. Any excess water will make the mixture too wet and difficult to shape.
• Rest the mixture: Let the mixture sit for 10-15 minutes after mixing. This allows the flavors to meld and helps the tikkis hold together better.
• Don’t overcrowd the pan: When pan-frying, leave enough space between tikkis so they cook evenly and become crispy.
• Make ahead: You can prepare the mixture and shape the tikkis ahead of time. Store them in the refrigerator for up to 2 days before cooking.
• Freezing instructions: Place uncooked tikkis on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.

For another make-ahead snack, try these Homemade Lotus Cookies.

Frequently Asked Questions

For more trusted recipe inspiration, check out Simply Recipes for their wonderful collection of global vegetarian dishes.