Rinse the moong sprouts thoroughly and drain the water.

Boil or steam the sprouts for about 2 minutes. Drain and let them cool slightly.

Transfer the drained sprouts to a blender and grind into a coarse paste (do not add water).

In a mixing bowl, add the sprouts paste, chopped onion, chopped coriander leaves, red chili powder and salt. Mix well.

Add gram flour little by little and knead gently to form a dough that holds shape. You may add a bit more besan if mixture is too soft.

Divide the dough into 8 equal portions. Flatten each portion gently into a round tikki (about 1 cm thick).

Heat 1–2 tsp oil in a non-stick or regular pan over medium heat. Place tikkis gently and shallow fry until golden brown on both sides (about 3–4 min each side).

Once tikkis are crisp and golden, transfer to paper towel to drain excess oil. Serve hot with green chutney or ketchup.