I love eating tikkis, but they are made by deep frying which is not very healthy. So I tried to make tikki using mung bean and quinoa and I baked them instead of frying. This mung bean and quinoa tikkis are very healthy, delicious, high in protein and fiber. Perfect for lunch or dinner. Also this happens to be vegan.

Making this Mung Bean Tikki with Potato Wedges is very simple, you just have to mix all the ingredients and bake it. And the potato wedges pairs perfectly with this Mung Bean Tikki. For potato you can use it of your choice, here I have used russet potato. Even sweet potato wedges will also go very well with Mung Bean Tikki.