Sprouts papdi chaat

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 5 based on 100 votes
5
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Starter Recipes. You may also want to try Healthy Oil Free Tandoori Chicken, Best Oil Free Murg Tikka , Easy Oil free Barbecued Chicken

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5

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