No-Cook Sprouts Chaat
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For best texture, steam sprouts only until tender-crunchy—overcooking makes them mushy and kills the chaat vibe.
- 2Always cool sprouts completely before mixing; warm sprouts will wilt the herbs and make the chaat soggy.
- 3Add sev and pomegranate only at serving time to keep them crisp and juicy—never mix them in advance.
- 4Pat chopped tomatoes dry with a paper towel to prevent watery chaat from releasing too much juice.
- 5Use fresh, homemade chaat masala for a more aromatic finish than store-bought blends.
- 6If sprouts are too raw for your taste, steam them an extra minute—but no longer than 5 total.
- 7Make the chutneys a day ahead to let flavors meld; store them refrigerated in airtight jars.
Adapt it for your goals.
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 oilLow-oil
Skip the sev topping entirely and substitute with toasted sunflower seeds or crushed papdi for crunch without extra oil.
jainJain
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.
veganVegan
This recipe is already vegan as written—just ensure store-bought chutneys and sev contain no animal products.
Why this is on our healthy list.
Rich in Plant-Based Protein
Both moong bean and chickpea sprouts provide high-quality protein that supports muscle repair and keeps you full longer.
Packed with Digestive Enzymes
Sprouting activates enzymes that break down starches, making the legumes easier to digest and reducing bloating.
High in Vitamin C
Fresh lemon juice, tomatoes, and green chilies contribute a significant dose of immune-supporting vitamin C.
Low in Calories, High in Fiber
This chaat is naturally light and filling due to the high fiber content from sprouts and vegetables, aiding digestion.
Frequently asked questions
Yes, but rinse them well and skip steaming—canned sprouts are already cooked. Draining and patting dry is essential to avoid watery chaat.
