Bean sprout rolls

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 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

  • Wash the bean sprouts well to remove the smell.
  • Take 1 cup water, 1/2 tsp sugar and bean sprouts in the pressure cooker and cook for 1 whistle on medium heat.
  • Remove the cooker from the flame and then lift the whistle slightly with the help of a spoon and release the steam.
  • Drain the sprouts in a colander.
  • Heat oil in a pan and add cumin, asafoetida and chopped green chillies.
  • When cumin become golden, add sprouts and saute on medium heat to remove the extra moisture .
  • Now add all the spices, finely chopped potato and chopped mint and saute for a while.
  • Take out in a bowl and let it come to room temperature.
  • For rolls:
  • Take a bowl and add refined flour, corn flour, salt and baking powder.
  • Mix and then add oil and rub well.
  • Add just enough water and make a medium stiff dough.
  • Cover and keep aside for 10 minutes.
  • Make medium size balls from the dough and roll them into medium thin discs (pooris).
  • 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.
  • 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.
  • Drain on a paper napkin and serve hot.