Sprouts papdi chaat
Sprouts papdi chaat
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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
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.
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
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