Hash Brown Patties with Sprouts

A semi home cooked version of Ragda Patties with store bought Hash Brown Patties and Black Chickpea Sprouts. A nutritious combo of starchy potato patties with protein packed sprouts.

Ingredients:
Hash Brown Patties
Dry Black Chickpeas/Chana or any other Beans - 1 cup
Carrots - 2
Onion - 1 big
Tomatoes - 2 medium
Garlic - 4 big cloves
Coriander/Dhania Powder - 1 tsp
Cumin/Jeera Seeds - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Cayenne Pepper/Chilli Powder - 1 tsp
Chat Masala - 1/2 tsp
Garam Masala or any other spice mix - 1/4 tsp
Coriander/Cilantro Leaves - few sprigs
Kala Namak/Indian Rock Salt
Oil

How to prepare Easy Ragda Patties:

• Soak chickpeas in water for about 8 hours. Drain the water completely and keep it covered overnight in a warm place so that the chickpeas start sprouting. You can use any other canned beans as well.
• Medium chop onions and carrots. Finely chop garlic and cilantro. Puree roughly diced tomatoes to a fine paste, adding little water if required. You can also add celery along with carrots.
• Heat about 1 tbsp oil in a pan. Add cumin seeds and garlic. After few seconds, add onions. Add little salt and saute for a minute or so. Add carrots and saute for 2 - 3 minutes. Now add chickpea sprouts, coriander powder, black pepper powder, cayenne pepper, chat masala and garam masala. Add 2 cups water and cook it covered till sprouts turn soft. Add more water if required.
• Lastly add pureed tomatoes, little salt and bring it to a boil. Cook it covered till you get the desired consistency. Garnish with chopped cilantro.
• Heat a flat pan/skillet and add little oil. Place the hash brown patties and cook till the patties is heated well. Serve Hash Browns with cooked Chickpeas. Top it with raw onions, lemon slice and/or shev.