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Bean sprout rolls Recipe

Bean sprout rolls is a popular Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1.5 cup - Refined flour
  • 1/4 cup - Corn flour
  • 3 tbsp - cooking oil
  • 5 drops - Lemon juice
  • 1/4 tsp - baking powder
  • 1 tsp - salt
  • Stuffing:
  • 3 cups - bean (moong) sprouts
  • 1 cup - boiled Potato
  • 1 tbsp - Green chillies
  • 1.5 tsp - chopped Ginger
  • 15- Mint leaves
  • 1 tsp - Mango powder
  • 1 tsp - chilli powder1 tsp - salt
  • 1/3 tsp - Garam Masala
  • 2.5 tbsp - oil
  • 1 tsp - Cumin seeds
  • 1/2 tsp - Asafoetida
  • How to Make Bean sprout rolls:

    1. Wash the bean sprouts well to remove the smell.
    2. Take 1 cup water, 1/2 tsp sugar and bean sprouts in the pressure cooker and cook for 1 whistle on medium heat.
    3. Remove the cooker from the flame and then lift the whistle slightly with the help of a spoon and release the steam.
    4. Drain the sprouts in a colander.
    5. Heat oil in a pan and add cumin, asafoetida and chopped green chillies.
    6. When cumin become golden, add sprouts and saute on medium heat to remove the extra moisture .
    7. Now add all the spices, finely chopped potato and chopped mint and saute for a while.
    8. Take out in a bowl and let it come to room temperature.
    9. For rolls:
    10. Take a bowl and add refined flour, corn flour, salt and baking powder.
    11. Mix and then add oil and rub well.
    12. Add just enough water and make a medium stiff dough.
    13. Cover and keep aside for 10 minutes.
    14. Make medium size balls from the dough and roll them into medium thin discs (pooris).
    15. Place 2 tbsps of filling in the centre and fold from both the sides (apply a little water on the sides before folding) and gently press the joints.
    16. Heat oil in a pan and fry the rolls on medium heat till half done and then lower the flame and fry till golden in colour.
    17. Drain on a paper napkin and serve hot.


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