Ingredients
- 1 cup green moong/gram sprouts
- 1 cup matki sprouts
- 1 cup black chana/black chickpeas sprouts
- ¼ teaspoon cumin/jeera powder
- ¼ teaspoon black pepper powder
- ¼ teaspoon amchur powder or chaat masala
- salt to taste
For Sweet Yoghurt
- 1 cup fresh yoghurt
- 1 teaspoon powdered sugar
- salt to taste
Assemble Chaat
- 5-6 sukhi papdi
- sprouts (we prepared)
- sweet yoghurt (we prepared)
- 2 tablespoons tamarind chutney
- 2 tablespoons green coriander chutney
- salt to sprinkle
- 1 small onion finely chopped
- 1 small tomato finely chopped
- 1 small boiled potato cut in cubes
- 1 pinch cumin powder
- 1 pinch amchoor powder or chaat masala
- salt to taste
- 1 tablespoon nylon sev
- 1 teaspoon lemon juice
- 1 tablespoon fresh coriander fresh
- 2 tablespoons pomegranate seeds
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a large bowl add all the 3 sprouts, matiki, moong and black chana.
- Now add black pepper powder, cumin powder, amchur powder and salt. Mix well and keep it aside.
- To prepare the sweet yoghurt, in a bowl add fresh yoghurt, powdered sugar, salt and mix till there are no lumps and you get a smooth yoghurt.
- To assemble the sprouts chaat, take 5-6 sukhi papdi and break them into small pieces. Now evenly place them on a serving plate.
- On top of that evenly spread 2-3 large spoonful of the sprouts.
- Now add a spoon of green chutney and tamarind chutney on top.
- Further add some chopped onions, tomatoes and boiled potatoes.
- Sprinkle some chaat masala, cumin powder and salt.
- Add one more layer of sweet yoghurt, sprouts and both tamarind and green chuntey.
- Finally top it with fresh lemon juice, fresh coriander and pomegranate seeds.
- Serve immediately.
Recipe Notes
- You can use any sprouts and vegetables of your choice.
