indianEasyveganvegetariangluten freedairy free

Sprouts Bhel

Name: Sprouts Bhel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g mixed sprouts (moong, matki, and chana sprouts); 100 g puffed rice (murmura, crisp); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pcs potato (medium, boiled, peeled and chopped); 0.5 pcs cucumber (small, finely chopped); 30 g sev (thin gram flour noodles, for topping); 1 pcs green chili (finely chopped, adjust to taste); 3 tbsp coriander leaves (finely chopped); 2 tbsp tamarind chutney (sweet-tangy); 2 tbsp green chutney (spicy coriander-mint chutney); 2 tsp lemon juice (freshly squeezed); 0.5 tsp chaat masala (store-bought or homemade); 1 pinch red chili powder (optional, for extra heat); 1 pinch salt (to season the sprouts during steaming)

RATING

4.5/5(118)

TASTE SCORE

8/10

A light, crunchy twist on Mumbai's favorite street food. Steamed mixed sprouts tossed with crisp puffed rice, tangy chutneys, and fresh vegetables make a refreshing snack that comes together in minutes.

PREP

15m

COOK

10m

SERVES

1 KATORI

263 cal

SERVINGS

METHOD · 5 STEPS

steam · ~7 min
Steam the mixed sprouts.
Place mixed sprouts in a steamer basket. Sprinkle with a pinch of salt and steam for 5-7 minutes until tender but still crisp. Spread on a plate to cool completely.
TIPDon't overcook the sprouts — they should retain a slight crunch.
prep · ~10 min
Prepare the vegetables.
Finely chop the onion, tomato, cucumber, green chili, and coriander leaves. Cut the boiled potato into small cubes. Keep everything separate.
mix · ~3 min
Assemble the bhel base.
1.In a large mixing bowl, combine the cooled sprouts, puffed rice, chopped onion, tomato, cucumber, potato, and green chili.
2.Add chaat masala, red chili powder (if using), and a pinch of salt.
3.Toss gently with your hands or a spoon until everything is well mixed.
TIPMix just before serving to keep the puffed rice crisp.
mix · ~2 min
Add the chutneys and lemon juice.
1.Drizzle the tamarind chutney and green chutney over the bhel mixture.
2.Squeeze fresh lemon juice on top.
3.Fold gently to coat the ingredients evenly without crushing the puffed rice.
garnish · ~1 min
Garnish and serve immediately.
Transfer to serving bowls. Top generously with sev and a sprinkle of chopped coriander leaves. Serve right away while the bhel is crisp.
TIPDamp sprouts or chutney will soften the puffed rice — don't let it sit.

PRO TIPS

What to keep in mind.

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

1
Steam the sprouts until just tender but still crunchy to preserve texture.
2
Cool the steamed sprouts completely before mixing to prevent sogginess.
3
Add the chutneys and lemon juice at the very last moment for maximum crunch.
4
Use a light hand when mixing to avoid crushing the delicate puffed rice.
5
Serve immediately after garnishing with sev; the dish softens within minutes.
6
For extra freshness, chill the chopped vegetables for 10 minutes before assembling.

RECIPE VARIATIONS

Adapt it for your goals.

no fry

No-fry

Replace sev with roasted peanuts or roasted chickpeas for a crunchy topping without deep-fried ingredients; ideal for those avoiding fried snacks.

high protein

High-protein

Double the mixed sprouts and reduce the puffed rice by half to boost the protein content; perfect as a pre- or post-workout light meal.

jain

Jain

Omit the onion and potato, and use only sprouted beans and other permitted vegetables (like cucumber and tomato); ensure the chutneys are onion-garlic-free for Jain dietary requirements.

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