Vegan Sprouts Chaat
A vibrant, tangy street-style chaat made with a mix of steamed moong and kala chana sprouts, tossed with crunchy onions, juicy tomatoes, and bursts of pomegranate. Spiked with green chutney, sweet tamarind, and a dusting of chaat masala, it’s the kind of bowl that wakes up your mouth with every spoonful.
For 4 servings
- steam · ~5 min
Steam the sprouts.
Pour 2 cups water into a saucepan and bring to a boil. Place the moong sprouts and kala chana sprouts in a steamer basket over the boiling water. Cover and steam for 5 minutes until just tender but still crunchy. Remove from heat and spread on a plate to cool.
- prep
Chop the fresh ingredients.
Finely chop the onion, tomato, and green chili. Grate the ginger. Remove the pomegranate seeds from the fruit if using whole. Chop the coriander leaves.
TIPKeep the onions in ice water for 5 minutes if you want them extra crunchy and less sharp. - mix
Toss the sprouts with spices and aromatics.
In a large mixing bowl, add the cooled sprouts, chopped onion, tomato, green chili, grated ginger, and pomegranate seeds. Sprinkle the chaat masala, cumin powder, red chili powder, and salt over the mixture. Toss everything together gently until well combined.
- assemble
Dress with chutneys and lemon.
Drizzle the mint chutney, tamarind chutney, and lemon juice over the sprout mixture. Toss gently once more so the chutneys coat the sprouts.
TIPAdd the chutneys just before serving to keep the chaat from getting soggy. - serve
Garnish and serve immediately.
Divide the chaat between serving bowls. Top generously with sev and a final sprinkling of chopped coriander leaves. Serve right away while the sev is crunchy 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.
- 1Steam sprouts for exactly 5 minutes to keep them tender but still crunchy.
- 2Soak chopped onions in ice water for 5 minutes to reduce sharpness and add crunch.
- 3Add chutneys just before serving to prevent the chaat from becoming soggy.
- 4Use homemade sprouts for the freshest flavor and best texture.
- 5Garnish with sev only at the end so it stays crisp until eaten.
- 6Adjust green chili quantity to control spiciness without overpowering other flavors.
- 7Spread steamed sprouts on a plate to cool quickly and stop the cooking process.
Adapt it for your goals.
High-protein
Add a handful of steamed or boiled chickpeas and a spoonful of Greek yogurt to boost protein content — great for a post-workout snack.
low oilLow-oil
Skip the sev garnish and use a sprinkle of roasted cumin powder and a few extra pomegranate seeds for crunch without oil.
jainJain
Replace onion and garlic-free chutneys (or use only tamarind chutney) and skip the green chili if avoiding root vegetables.
veganVegan
Ensure both chutneys are vegan (most are naturally so) and replace yogurt if typically added — this recipe is already vegan-friendly.
Why this is on our healthy list.
Rich in Plant Protein
Moong and kala chana sprouts provide a substantial amount of plant-based protein, which supports muscle repair and keeps you full longer.
High in Dietary Fiber
Sprouts and pomegranate seeds are excellent sources of fibre, aiding digestion and promoting gut health.
Packed with Antioxidants
Pomegranate seeds, tomatoes, and fresh coriander are rich in antioxidants that help fight oxidative stress.
Low in Fat
This chaat uses minimal oil (only from sev garnish), making it a light and healthy snack choice.
Good Source of Vitamin C
Lemon juice, tomatoes, and green chili provide vitamin C, which supports immune function.
Frequently asked questions
Yes, store-bought sprouts work perfectly — just ensure they are fresh, wash them thoroughly, and steam as directed.
