Website of the Year India 2015

Stuffed bean sprout rolls Recipe

Stuffed bean sprout rolls  is a popular Indian Snack
Author :
On :
Tuesday, 9 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
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 powder
  • 1 tsp salt
  • 1/3 tsp Garam Masala
  • 2.5 tbsp oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Asafoetida
  • How to Make Stuffed bean sprout rolls :

    1. Stuffing:

    2. Wash the bean sprouts well to remove the smell.
    3. Take 1 cup water,1/2 tsp sugar and bean sprouts in the pressure cooker and cook for 1 whistle on medium heat.
    4. Remove the cooker from the flame and then lift the whistle slightly with the help of a spoon and release the steam.
    5. Drain the sprouts in a colander (place a dish under the colander to collect the water, can use this water to make chapati dough or in any curry)
    6. Heat oil in a pan and add cumin, asafoetida and chopped green chillies.
    7. When cumin turn golden, add sprouts and saute on medium heat to remove the extra moisture.
    8. Now add all the spices, finely chopped potato and chopped mint and saute for a while.
    9. Take out in a bowl and let it cool to room temperature.


    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 (poori)
    15. Place approx. 2 tbsp of filling in the center and fold from both the sides (apply little water on the sides before folding)
    16. Fold the roll as shown in the pics and gently press the joints.
    17. 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.
    18. Drain on a paper napkin and serve hot.


      You can substitute potato with boiled banana or cottage cheese.

      Serving suggestions:

      Serve with any tangy dip or ketchup.

      Recipe and image courtesy: Maayeka


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more