Sprouts chaat Recipe

Cooking Directions

• STEP 1.Boil the sprouts until they are tender but still retain their crunch. Drain and set aside.
• STEP 2.In a mixing bowl, combine the sprouts, chopped vegetables, and spices. Mix well.
• STEP 3.Add the tamarind chutney and mint-coriander chutney. Toss to coat the sprouts evenly.
• STEP 4.Garnish with sev, chopped coriander leaves, and a squeeze of lemon juice. Serve immediately.

Cooking Tips

• You can use a combination of sprouted moong beans, chickpeas, and lentils for variety.
• Adjust the spice levels by adding more or less chaat masala and red chili powder.
• For added crunch, sprinkle some crushed papdi or puffed rice on top.

Storage and Serving

• Sprouts chaat is best served immediately after preparation to retain its freshness and crunch.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Before serving leftover chaat, sprinkle some chaat masala and squeeze fresh lemon juice to refresh the flavors.