Mixed Sprouts and Green Pea Chaat
by Tarla Dalal

Here is something that tastes just as good as bhel puri but with an even more exciting combination of ingredients, which includes sprouts, boiled legumes and green peas, along with tangy tomatoes and raw mango, crunchy veggies, and chatpata chutneys. Crispy papdis and sev atop these guarantee 100 per cent excitement from the Mixed Sprouts and Green Pea Chaat!

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Mixed Sprouts and Green Pea Chaat recipe - How to make Mixed Sprouts and Green Pea Chaat

1 cup soaked and boiled kabuli chana (white chick peas)
1 cup soaked and boiled parboiled safed vatana (dried white peas)
1 cup par-boiled moong sprouts
1/2 cup boiled green peas
1/2 cup boiled and chopped potatoes
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/4 cup finely chopped raw mango
1/2 cup sweet chutney
1/4 cup green chutney
2 tbsp chilli garlic chutney
1/2 cup sev
1/4 cup coarsely crushed papdis
1/4 cup finely chopped coriander (dhania)
1 tbsp lemon juice
salt to taste

For The Garnish
1/4 cup sev
1/2 cup coarsely crushed papdis
2 tbsp finely chopped coriander (dhania)

Method

Combine all the ingredients in a deep bowl and toss well.
Serve immediately garnished with sev, papdis and coriander.

Nutrient values (Abbrv) per serving

Energy	421 cal
Protein	24.7 g
Carbohydrates	74.6 g
Fiber	20.5 g
Fat	2.8 g
Cholesterol	0 mg
Sodium	35.3 mg

Click here to view calories for Mixed Sprouts and Green Pea Chaat

Mixed Sprouts and Green Pea Chaat Video

Mixed Sprouts and Green Pea Chaat recipe with step by step photos

Preparation for sprouts and muter chaat

Before we begin making the mixed sprouts and matar chaat, wash and soak ___ cup of kabuli chana overnight in a deep bowl.
In the morning, drain well using a strainer.
Transfer the soaked chana to a pressure cooker. Add the salt and ___ cup of water.
Pressure cook it for 3 whistles over a medium flame. Allow the steam to escape naturally and then carefully open the lid.
For boiling the safed vatana, wash the white peas very well.

Submerge __ cups of dried white peas in enough water. You can make use of green peas alternatively. Cover them with a lid and soak them overnight.
After soaking, the peas will look like this. Drain the peas using a strainer and discard the water.
Put the soaked and drained peas in a pressure cooker with enough water and salt.
Pressure cook for 5-6 whistles or until the peas are soft. It is very important for the peas to be soft or else it may lead to an upset stomach.
Drain the soaked and boiled safed vatana using a strainer and keep aside.

For making moong sprouts, pick and clean the mung beans. Wash them in a bowl of water 3-4 times or under running water.
Combine ____ cup moong and enough water in a deep bowl.
Cover with a lid and keep aside to soak for 6 hours or overnight.
Drain completely and place them in a strainer or tie them in a muslin cloth.
Cover it with a lid and keep aside in a warm place to sprout for 10 to 12 hours, toss them once or twice in between.

After one day, you will see small sprouts. For longer sprouts, you can keep them for another day. Keep the moong sprouts aside.
For boiling the moong sprouts, heat water in a saucepan. This is optional but boiling sprouts help to soften them slightly.
When the water starts bubbling, add the moong sprouts.
Cover with a lid and cook on a medium flame for __ minutes.
Drain the boiled moong sprouts and keep aside. Moong sprouts are nutrient-dense i.e. rich in several nutrients like potassium, vitamin B, magnesium, phosphorous. You can read more about the health benefits of moong sprouts.

You can use fresh or frozen peas to make mixed sprouts and green pea chaat. Boil the mutter in a microwave.
For boiling potatoes, wash and scrub potatoes. We have pressure cooked ___ medium-sized potatoes.
Cool completely and peel them. Discard the skin. Transfer the boiled potatoes to a chopping board and cut them into cubes.
Also, finely chop an onion, tomatoes and raw mangoes.
The assorted chutneys can be made a day prior and stored in the freezer. Before assembling, you can take spoonfuls of chutney, add water and adjust the consistency.

How to make mixed sprouts and green pea chaat

To prepare mixed sprouts and green pea chaat, in a deep bowl take soaked and boiled kabuli chana.
Add soaked and boiled safed vatana.
Add par-boiled moong sprouts.
Add boiled green peas.
Add boiled and chopped potatoes.

Add finely chopped onions. Jains can skip onions, potatoes and chilli garlic chutney.
Add finely chopped tomatoes.
Add finely chopped raw mango if in season or else feel free to skip it.
Add sweet chutney.
Add green chutney.

Add chilli garlic chutney. The quantity of all the chutneys can be changed as per your personal preference.
Add ½ cup sev.
Add coarsely crushed papdis. Masala peanuts, roasted peanuts, masala chana can also be added for that crunchy bite.
Add finely chopped coriander.
Drizzle lemon juice. Lemon juice can be replaced with chaat masala or amchoor powder for a tangy flavor.

Sprinkle salt to taste.
Combine all the ingredients in a deep bowl and toss well.
Serve immediately garnished with sev
Also, add some papdis over mixed sprouts and green pea chaat.
Sprinkle coriander and serve mixed sprouts and green pea chaat immediately. With an addition or substitution of ingredients, you can make an assortment of chaat recipes that can be made as an evening snack. Here are some of my favorite chaat recipes made using sprouts : Sprouts and Corn Chatpata Chaat, Sprouted Moong Chaat.