Monday, August 12, 2013
This is a healthier version of regular bhel, a popular Indian street food. A friend had made it a few months back for a dance practice for our kids. It was appreciated by young and old alike. Her version had chana, I decided to add other sprouts too. So here's how I made this Sprouts Chaat, no specific quantities here, just a handful of this & that:
Sprouted mung, Sprouted matki
Boiled black chana
Canned chickpeas - drained and rinsed
Other veggies - boiled potatoes, onions and tomatoes - all chopped
Chutneys - Mint Chutney and Dates/Tamarind Chutney (home made or store bought)
Roasted kurmure (puffed rice)
Puris or crushed chips (I have used crushed tortilla chips)
Pinch of chaat masala
Prep the basic mix by combining the sprouts, chana, chickpeas, potatoes, onions, tomatoes and the chutneys. Mix lightly, check and adjust chutneys.
Just before serving, add the roasted kurmure, shev, crushed puris/chips, cilantro and chaat masala. Again mix lightly and serve.
This was our dinner last night.
I had some leftover mix of sprouts and veggies, which I used in today's chaat salad for lunch.