Sprouted Mung Beans and Sweet Potato Kebabs By Surabhi Sehgal

This dish is a delightful fusion of flavors and textures. It begins with the sweet potatoes, which are boiled until tender, imparting a creamy and naturally sweet base. Once cooked, the sweet potatoes are mashed and infused with a vibrant medley of spices, creating a harmonious blend of aromatic and savory notes.
Additionally, the addition of mung bean sprouts lends a delightful crunch and adds a nutritional boost to the kebabs.
The kebabs can be served alongside an array of dips or chutneys and can be enjoyed as a snack, appetizer, or main course, and are sure to delight with their rich flavors, enticing aromas, and irresistible texture.


  • 2 Sweet Potatoes (medium size)
  • 1/2 Cup Sprouted Mung Beans
  • 2 tbsp fresh Coriander (chopped)
  • 2 tsp Ginger Garlic Paste
  • Green Chillies (chopped/ to taste)
  • Salt to taste
  • 1 tsp Coriander Powder
  • 1/4 tsp Garam Masala
  • 1 tbsp Roasted Besan


  1. Boil the Sweet Potatoes in water until soft.

  2. Remove from water and cool. Remove the skin of the Sweet Potatoes and mash them.

  3. Add Salt, Coriander Powder, Garam Masala, Green Chillies, Roasted Besan, chopped Coriander, Ginger Garlic Paste and Mung Bean Sprouts.

  4. Mix well. Form lemon size balls and flatten them.

  5. Cook the Kebabs on both sides until crisp.

  6. Enjoy with your favorite dips or chutneys.

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