No-Cook Sprouts Chaat

Name: No-Cook Sprouts Chaat
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup moong bean sprouts (freshly sprouted, rinsed); 1 cup chickpea sprouts (freshly sprouted, rinsed); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint leaves (finely chopped); 2 tbsp lemon juice (freshly squeezed); 1 tsp chaat masala; 1 pinch roasted cumin powder; 1 pinch red chili powder; 1 pinch black salt; 1 pinch salt; 2 tbsp tamarind chutney (homemade or store-bought); 2 tbsp green chutney (homemade or store-bought); 0.25 cup sev (fine gram flour noodles, for topping); 0.25 cup pomegranate seeds (for garnish)

RATING

4.6/5(145)

TASTE SCORE

8/10

A vibrant, tangy street-style chaat bursting with the fresh crunch of raw sprouts. Mixed with juicy tomatoes, sharp onions, and a squeeze of lemon, this no-cook wonder is spicy, sweet, and incredibly refreshing. Ready in 10 minutes flat with zero stove time.

PREP

10m

COOK

SERVES

1 KATORI

142 cal

SERVINGS

METHOD · 5 STEPS

prep · ~4 min
Steam the sprouts lightly.
Place rinsed moong bean sprouts and chickpea sprouts in a steamer basket over boiling water. Cover and steam for 3-4 minutes until slightly tender but still crunchy. Remove from heat and let them cool completely. This step makes them easier to digest while keeping the chaat fresh.
mix · ~2 min
Combine the base ingredients.
1.In a large mixing bowl, add the cooled sprouts.
2.Add chopped onion, tomatoes, and green chili.
3.Sprinkle chaat masala, roasted cumin powder, red chili powder, black salt, and salt.
4.Add coriander leaves and mint leaves.
5.Drizzle lemon juice over the mixture and toss gently to combine.
mix · ~1 min
Drizzle the chutneys and toss.
Pour tamarind chutney and green chutney over the sprouts mixture. Using two spoons, gently fold everything together until the chutneys coat the ingredients evenly. The sweet, tangy tamarind and spicy green chutney create the signature chaat flavor.
assemble · ~1 min
Portion into serving bowls.
Divide the tossed sprouts chaat equally among serving bowls. Make sure each bowl gets a good mix of sprouts, vegetables, and chutney.
garnish · ~1 min
Top with sev and pomegranate seeds.
Sprinkle a generous layer of fine sev over each bowl for that essential crunch. Scatter fresh pomegranate seeds on top. Serve immediately while the sev remains crispy and the sprouts are fresh.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For best texture, steam sprouts only until tender-crunchy—overcooking makes them mushy and kills the chaat vibe.
2
Always cool sprouts completely before mixing; warm sprouts will wilt the herbs and make the chaat soggy.
3
Add sev and pomegranate only at serving time to keep them crisp and juicy—never mix them in advance.
4
Pat chopped tomatoes dry with a paper towel to prevent watery chaat from releasing too much juice.
5
Use fresh, homemade chaat masala for a more aromatic finish than store-bought blends.
6
If sprouts are too raw for your taste, steam them an extra minute—but no longer than 5 total.
7
Make the chutneys a day ahead to let flavors meld; store them refrigerated in airtight jars.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Double the chickpea sprouts and stir in a handful of boiled, cubed paneer or roasted peanuts for a protein-packed post-workout snack.

low oil

Low-oil

Skip the sev topping entirely and substitute with toasted sunflower seeds or crushed papdi for crunch without extra oil.

jain

Jain

Omit onion, garlic, and any root vegetables. Replace onion with diced cucumber and use only green chutney made without garlic for a Jain-friendly version.

vegan