Prepare all the ingredients.

In a large mixing bowl, combine gram flour, rice flour, green moong sprouts, thinly sliced onion, chopped coriander leaves, finely chopped green chilies, grated ginger, coriander powder, garam masala powder, lemon juice, salt, and red chili powder.

Add water gradually to the mixture, mixing well to form a thick batter. Ensure no lumps form.

Heat sunflower oil in a kadai (wok) or deep frying pan.

Once the oil is hot, carefully drop spoonfuls of the batter into the hot oil.

Deep fry the fritters until they turn golden brown and crisp on all sides.

Remove the fritters from the oil and drain them on a kitchen towel to remove excess oil.

Serve the Sprouted Moong and Onion Fritters hot with Dhaniya Pudina Chutney (Green Chutney) and tomato ketchup.

Enjoy with Ginger Cardamom Chai and Tea Sandwiches.