Golden mung bean patties


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

These delicious morsels, Mung Ke Tikkia, are made of skinless split mung beans that are ground to a paste and cooked with spices, until the mixture reaches a mashed potato-like consistency. This is then formed into small, round cakes and deep-fried until crisp and golden brown.


  • 250 g/9 oz/ cups skinless split mung beans (mung dhal), soaked for 4 hours
  • 2.5 cm/1 in piece of fresh root ginger, chopped
  • 1–2 dried red chillies, chopped
  • 5 ml/1 tsp ground turmeric
  • 15 ml/1 tbsp fresh coriander (cilantro) leaves, chopped
  • 1 fresh green chilli, finely chopped
  • 50 g/2 oz natural (plain) yogurt
  • 3.75 ml/¾ tsp salt, or to taste
  • vegetable oil, for deep-frying
  • chutney, to serve


  1. Drain the beans and transfer to a food processor with the ginger and red chillies. Grind to a coarse consistency.

  2. Transfer the bean paste to a non-stick pan over a low heat. Add the turmeric and cook, stirring, until the mixture is dry and slightly crumbly. Remove from the heat and add all the remaining ingredients, except the oil.

  3. Mix thoroughly and make 12 equal balls, then flatten them into neat, round cakes.

  4. Heat the vegetable oil in a wok or other pan suitable for deep-frying over a low/medium heat. Fry the patties in several batches for 2–3 minutes, until they are golden brown.

  5. Remove with a slotted spoon and drain on kitchen paper while you cook the rest of the patties. Serve with any chutney.

Per portion Energy 148kcal/620kJ; Protein 5.4g; Carbohydrate 12.6g, of which sugars 0.8g; Fat 8.9g, of which saturates 1g; Cholesterol 0mg; Calcium 22mg; Fibre 1g; Sodium 12mg.