Ingredients

• For papdi:
• 1.35 cups - mixed sprouts
• 1.75 cups - whole wheat flour/atta
• 2-3 tbsps - butter
• 1 - green chilli (chopped) or 1 tsp - red chilli flakes
• 2 tsp - dried fenugreek leaves/kasuri methi. (You can use any herb of your choice)
• 2 tbsps - curd
• 1.5 tbsp - sugar
• Salt to taste
• For chaat:
• 4 - sprouts papdi/sprouts poppadoms
• 1.25 cups - channa/white and brown chickpea sprouts
• 1.25 cups - moong/green gram sprouts
• 4 tbsp - thick curds/yogurt
• 2 tsp - cumin powder
• 2 tsps - red chilli powder
• 2 tsps - green mango powder
• 4 tbsps - sev
• 4 tbsps - green chutney
• 4 tbsp - khatti-meethi chutney/sweet and sour chutney
• Chopped coriander/mint leaves for garnishing.

How to Make Sprouts papdi chaat

• For papdi: Drain and dry sprouts in a clean kitchen towel and grind coarsely.
• Beat butter, curd and sugar.
• Add salt, chopped green/red chilli, fenugreek leaves/herbs.
• Add ground sprouts and mix well.
• Add the flour a little at a time.
• Knead a little with your hands to turn out an elastic dough.
• Preheat oven to 175 deg C.
• Roll out the dough as thick as a roti/Indian bread and cut into round shapes.
• Line on a baking tray and bake for 15-20 mins till crisp.
• For chaat:
• Arrange the papdi/poppadoms on a plate.
• Heap all three varieties of sprouts on the papdi/poppadoms.
• Top the sprouts with a tbsp each of green chutney, sweet and sour chutney and yogurt.
• Sprinkle red chilli powder, cumin powder and green mango powder atop the chutneys.
• Generously sprinkle sev over all the toppings and garnish with chopped coriander/mint leaves.
• To make green chutney:
• Grind together 1/2 cup of chopped coriander leaves, 1/2 cup of mint leaves, 1 green chilli (or half if it is too hot), juice of half a lemon and salt with minimal water into a smooth paste.
• Sweet and Sour chutney:
• Grind together 1/8 cup of dates and 1 tsp tamarind paste with a little water into a smooth paste.
• Recipe courtesy: foodiliciousnan