Quick Sprouts Chaat

Name: Quick Sprouts Chaat
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup moong sprouts (homemade or store-bought, rinsed); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pcs green chili (finely chopped, adjust to taste); 3 tbsp coriander leaves (fresh, finely chopped); 2 tbsp lemon juice; 1 tsp chaat masala; 0.5 tsp cumin powder (roasted cumin powder preferred); 1 pinch red chili powder; 1 pinch black salt; 1 pinch salt; 2 tbsp tamarind chutney (for drizzling); 2 tbsp coriander chutney (for drizzling); 4 tbsp sev (for garnish); 4 tbsp pomegranate seeds (for garnish, optional)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, tangy street-style chaat bursting with the goodness of steamed moong sprouts, crunchy onions, and juicy tomatoes. Tossed with zesty chutneys and chaat masala, this guilt-free snack comes together in minutes and is perfect for a light, healthy bite.

PREP

10m

COOK

SERVES

1 KATORI

114 cal

SERVINGS

METHOD · 4 STEPS

steam · ~4 min
Steam the sprouts.
Rinse the moong sprouts thoroughly. Place in a steamer basket and steam for 3–4 minutes until slightly tender but still with a bite. Remove from heat and let cool completely.
TIPDon't overcook the sprouts — they should remain crunchy and not turn mushy.
mix · ~1 min
Combine the base ingredients.
1.In a large mixing bowl, add the cooled steamed sprouts.
2.Add chopped onion, chopped tomato, green chili, and coriander leaves.
3.Add chaat masala, roasted cumin powder, red chili powder, black salt, and salt.
4.Squeeze fresh lemon juice over the mixture and toss everything gently until well combined.
assemble · ~1 min
Assemble the chaat.
1.Divide the sprout mixture evenly into serving bowls.
2.Drizzle tamarind chutney and coriander chutney generously over each portion.
3.Top with a handful of crunchy sev and pomegranate seeds for a sweet-sour crunch.
serve
Serve immediately.
Garnish with a few extra coriander leaves. Serve right away before the sev loses its crunch.
TIPKeep all components separate until serving if you are prepping ahead, then assemble just before eating.

PRO TIPS

What to keep in mind.

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

1
Steam sprouts only 3–4 minutes so they stay crunchy and don't turn mushy.
2
Use roasted cumin powder for a deeper, smokier flavor than raw cumin.
3
Drain any excess water from chopped tomatoes to prevent the chaat from becoming watery.
4
Assemble just before serving to keep the sev crispy and the chaat crunchy.
5
Prep the chutneys and chopped veggies in advance, but toss everything only when ready to eat.
6
Adjust green chili and red chili powder to suit your spice tolerance without overpowering the sprouts.
7
Add a pinch of sugar if the tamarind chutney is too sour for your taste.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1/2 cup of boiled chickpeas or paneer cubes for an extra protein boost, making it a more filling meal or post-workout snack.

low oil

Low-oil

Skip the sev garnish and replace it with extra pomegranate seeds and a sprinkle of roasted peanuts — still crunchy, but much lighter on oil.

jain

Jain

Omit the onion and garlic in the chutneys; use a simple green chutney made with only coriander, green chili, and salt, and ensure the tamarind chutney is onion-garlic free.

vegan

Vegan

Already vegan as written — just confirm the sev (gram flour noodles) is made without any milk solids or eggs, which is standard in traditional recipes.

fruit chaat twist