Moong Sprouts Chaat
A tangy, spicy, and refreshing Indian street-style chaat made with protein-packed moong bean sprouts. Tossed with crunchy onions, juicy tomatoes, and zesty chutneys, it's a healthy snack that bursts with bright flavors in every bite.
For 4 servings
- boil · ~3 min
Blanch the moong sprouts.
1.Bring 2 cups of water to a boil in a saucepan.2.Add the moong sprouts and boil for 2 minutes.3.Drain immediately using a colander and rinse with cold water to stop cooking.4.Shake off excess water and set aside to cool completely.TIPDon't overboil — sprouts should stay crunchy. Just 2 minutes softens them lightly. - prep · ~5 min
Prepare the fresh ingredients.
While the sprouts cool, finely chop the onion, tomato, cucumber, green chili, and coriander leaves. Beat the yogurt until smooth.
- mix · ~2 min
Combine the chaat base.
1.In a large mixing bowl, add the cooled moong sprouts.2.Add chopped onion, tomato, cucumber, and green chili.3.Sprinkle salt, black salt, red chili powder, cumin powder, and chaat masala.4.Add lemon juice and toss everything well to mix. - assemble · ~3 min
Assemble the chaat for serving.
1.Transfer the spiced sprout mixture to individual serving bowls.2.Drizzle a little beaten yogurt over each portion.3.Top with a drizzle of tamarind chutney and mint chutney.4.Sprinkle sev generously on top and garnish with fresh coriander leaves.TIPAssemble just before serving — adding sev and chutneys too early will make it soggy. - serve
Serve immediately.
Serve the moong sprouts chaat right away while the sev is crunchy and the sprouts are fresh. Toss each portion just before eating to combine all the flavors and textures.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch sprouts for exactly 2 minutes to keep them crunchy, not mushy.
- 2Rinse blanched sprouts with cold water immediately to halt cooking and preserve texture.
- 3Always drain sprouts thoroughly to avoid a watery chaat.
- 4Add sev and chutneys only at serving time to prevent sogginess.
- 5Use freshly squeezed lemon juice for a brighter, fresher tang.
- 6Toast cumin powder briefly in a dry pan for a deeper, nuttier flavor.
Adapt it for your goals.
High-protein
Add a handful of boiled chickpeas or paneer cubes for extra protein, making it a more filling meal or post-workout snack.
low oilLow-oil
Skip the sev garnish entirely to reduce oil and calories; replace with pomegranate arils for crunch and sweetness.
jainJain
Omit onion, garlic, and sev (which contains onion/garlic); use raw mango or anardana powder for tang instead of tamarind chutney.
veganVegan
Replace yogurt with a thick, unsweetened plant-based yogurt (e.g., coconut or soy) to keep the creamy element while staying vegan.
spicySpicy
Double the green chili and add a pinch of cayenne or crushed red pepper for those who want extra heat.
Why this is on our healthy list.
Rich in Plant Protein
Moong sprouts are packed with easily digestible plant protein, making this chaat a great snack for vegetarians and vegans.
Good Source of Fiber
The sprouts along with fresh veggies provide dietary fiber that supports healthy digestion and keeps you full longer.
Loaded with Vitamin C
Lemon juice, tomatoes, and green chilies contribute a solid dose of immune-supporting vitamin C.
Low in Fat
With minimal oil and a light yogurt base, this chaat is a low-fat alternative to fried street snacks.
Frequently asked questions
Yes, store-bought sprouts work perfectly — just rinse them well and blanch as directed to ensure freshness and safety.
