Fresh sprouts laced with tangy, sweet sauce, fresh coriander and mint and creamy yoghurt is a dish whose flavours have no bounds!
It takes just a few minutes to toss this chaat together if you have all the ingredients on hand. The biggest plus point… it’s a fun way to add the goodness of sprouts to your diet! The kids will love it too.
Why are sprouts so good? Well they are alkaline in nature and contain enzymes, which aid digestion. In addition, the very fact that it’s sprouted means that the protein content of the moong beans has increased by 30%.
Find the link to the demo video for this recipe here: @mixedsproutschaat
One of the key steps to making a great chaat is to make a good tamarind chutney, which has the right balance of sweet, tangy and spiciness. Find a delicious recipe here:
Detailed Recipe - @tamarinddatechutney
Demo Video - @tamarindchutney
There’s nothing like a fresh Coriander & Mint Chutney to add a burst of flavours to any chaat. Find a simple yet tasty recipe here:
Detailed Recipe - @greenchutney
Demo Video - @greenchutney
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Ingredients:
Mixed Sprouts:
250g mixed sprouts
1 tsp ghee
¼ tsp salt
Seasoned Yoghurt:
1 cup yoghurt
1 tbsp sugar
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp chaat masala
¼ tsp salt
½ cup water
For the Layering:
½ cup boondi
½ cup sev
½ tsp chilli powder
½ tsp chaat masala
A handful of coriander, chopped
Method:
Add the ghee into a pan and let it heat. Do it on a low heat so the ghee doesn’t burn.
Now add the mixed sprouts followed by the salt and mix gently.
Continue to stir-fry the sprouts until they turn nice and crispy. Don’t overcook.
Switch off the heat and leave the sprouts aside to cool down.
Meanwhile, add all the ingredients under ‘Seasoned Yoghurt’ into a bowl, mix and leave this aside, too. If you like a thicker consistency, add less water.
Now it’s time to make the chaat…
In a dish, layer the chaat in this order… boondi, sprouts, yoghurt, chilli powder & chaat masala, coriander & mint chutney, tamarind & date chutney, sev… repeat!
Finally, sprinkle on some fresh coriander leaves.
It’s best to serve this chaat immediately because if you leave it too long the boondi and sev tend to get soggy because of the yoghurt.
This is a perfect ‘anytime’ snack!
XOXO, Jovanka
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