You are here: Home> Chaat > Dinner Chaat > Evening Tea Snacks > Mixed Sprouts and Green Pea Chaat

Mixed Sprouts and Green Pea Chaat | Sprouted Moong and Matar Chaat | Matar Sprouts Chaat |

Viewed: 43327 times

Tarla Dalal

03 March, 2015

5.0/5 stars 100% LIKED IT Cookbook Login 1 REVIEWS ALL GOOD

Mixed Sprouts and Green Pea Chaat | Sprouted Moong and Matar Chaat | Matar Sprouts Chaat |

मटर स्प्राउट्स चाट रेसिपी | मटर चाट | स्प्राउट्स मटर चाट | मिक्स स्प्राउट्स और हरे मटर की चाट - हिन्दी में पढ़ें (Mixed Sprouts and Green Pea Chaat in Hindi)

Table of Content

About Mixed Sprouts And Green Pea Chaat

Ingredients

Methods

Preparation for sprouts and muter chaat

How to make mixed sprouts and green pea chaat

Nutrient values

Mixed Sprouts and Green Pea Chaat | Sprouted Moong and Matar Chaat | Matar Sprouts Chaat | with 20 images.

Mixed Sprouts and Green Pea Chaat, often affectionately called Sprouted Moong and Matar Chaat or simply Matar Sprouts Chaat, is a vibrant and incredibly nutritious Indian snack. Far from your typical indulgent street food, this chaat champions health without compromising on flavor. It's a delightful medley of textures and tastes, combining the wholesome goodness of various legumes with the freshness of raw vegetables and a burst of tangy, sweet, and spicy chutneys. This dish exemplifies how traditional Indian cuisine effortlessly marries health with palate-pleasing sensations.

The foundation of this wholesome chaat lies in its robust blend of pre-prepared ingredients, ensuring a quick assembly when cravings strike. It brings together boiled kabuli chana (white chickpeas) and boiled parboiled safed vatana (dried white peas), providing a hearty, protein-packed base. These are complemented by parboiled sprouted moong (whole green gram), which adds a delicate crunch and a boost of easily digestible nutrients. The inclusion of boiled green peas contributes a touch of natural sweetness and a vibrant color, rounding out the legume component of the chaat.

To enhance both texture and flavor, the chaat incorporates classic Indian chaat elements. Boiled and chopped potatoes lend a soft, starchy contrast, while finely chopped onion and tomato introduce a fresh, pungent, and juicy bite. A unique tangy twist comes from finely chopped raw mango, which brightens the entire dish. These fresh ingredients are pivotal, adding layers of complexity and making each spoonful a delightful discovery.

The soul of any chaat lies in its chutneys, and this Mixed Sprouts and Green Pea Chaat is no exception. It’s generously dressed with a trifecta of essential sauces: sweet chutney (often made from dates and tamarind) provides a rich, sweet, and tangy counterpoint; green chutney (typically cilantro and mint-based) offers a refreshing, spicy kick; and chilli garlic chutney delivers an extra punch of heat and pungent flavor. These chutneys, along with a dash of lemon juice and a sprinkle of salt, are combined to create a harmonious symphony of tastes that coats every ingredient.

Assembling the chaat is delightfully simple. All the pre-prepared ingredients—the various boiled and sprouted legumes, chopped vegetables, and a portion of sev and crushed papdi for initial crunch—are combined in a deep bowl. They are then thoroughly tossed with the triumvirate of chutneys, ensuring that every piece is evenly coated in the flavorful dressing. This quick mixing process ensures that the fresh ingredients retain their integrity while soaking up the vibrant flavors.

The final presentation is key to this chaat's appeal. It's served immediately to preserve its varied textures, preventing the crisp elements from becoming soggy. A generous garnish of extra sev, more crushed papdi, and a scattering of finely chopped coriander (dhania) crowns the dish. This final flourish not only adds to its visual appeal but also provides that irresistible last-minute crunch and burst of fresh aroma. The Mixed Sprouts and Green Pea Chaat is more than just a snack; it's a testament to healthy eating made delicious, perfect for a quick, wholesome meal or a refreshing evening bite.

Enjoy Mixed Sprouts and Green Pea Chaat | Sprouted Moong and Matar Chaat | Matar Sprouts Chaat | with step by step photos.

Ingredients

for Mixed Sprouts and Green Pea Chaat

1 cup soaked and boiled kabuli chana (white chick peas)

1 cup soaked and boiled parboiled safed vatana (dried white peas)

1 cup parboiled sprouted moong (whole green gram)

1/2 cup boiled green peas

1/2 cup boiled and chopped potatoes

1/2 cup finely chopped onion

1/2 cup finely chopped tomato

1/4 cup finely chopped raw mango

1/2 cup sev

1/2 cup sweet chutney

1/4 cup green chutney

2 tbsp chilli garlic chutney

1/4 cup crushed papdi

1/4 cup finely chopped coriander (dhania)

1 tbsp lemon juice

salt to taste

For The Garnish

1/4 cup sev

1/2 cup crushed papdi

2 tbsp finely chopped coriander (dhania)

Method

Combine all the ingredients in a deep bowl and toss well.
Serve immediately garnished with sev, papdis and coriander.

Mixed Sprouts and Green Pea Chaat recipe with step by step photos

Preparation for sprouts and muter chaat

1. Before we begin making the mixed sprouts and matar chaat, wash and soak ___ cup of kabuli chana overnight in a deep bowl.
2. In the morning, drain well using a strainer.
3. Transfer the soaked chana to a pressure cooker. Add the salt and ___ cup of water.
4. Pressure cook it for 3 whistles over a medium flame. Allow the steam to escape naturally and then carefully open the lid.
5. For boiling the safed vatana, wash the white peas very well.
6. Submerge __ cups of dried white peas in enough water. You can make use of green peas alternatively. Cover them with a lid and soak them overnight.
7. After soaking, the peas will look like this. Drain the peas using a strainer and discard the water.
8. Put the soaked and drained peas in a pressure cooker with enough water and salt.
9. Pressure cook for 5-6 whistles or until the peas are soft. It is very important for the peas to be soft or else it may lead to an upset stomach.
10. Drain the soaked and boiled safed vatana using a strainer and keep aside.
11. For making moong sprouts, pick and clean the mung beans. Wash them in a bowl of water 3-4 times or under running water.
12. Combine ____ cup moong and enough water in a deep bowl.
13. Cover with a lid and keep aside to soak for 6 hours or overnight.
14. Drain completely and place them in a strainer or tie them in a muslin cloth.
15. Cover it with a lid and keep aside in a warm place to sprout for 10 to 12 hours, toss them once or twice in between.
16. After one day, you will see small sprouts. For longer sprouts, you can keep them for another day. Keep the moong sprouts aside.
17. For boiling the moong sprouts, heat water in a saucepan. This is optional but boiling sprouts help to soften them slightly.
18. When the water starts bubbling, add the moong sprouts.
19. Cover with a lid and cook on a medium flame for __ minutes.
20. Drain the boiled moong sprouts and keep aside. Moong sprouts are nutrient-dense i.e. rich in several nutrients like potassium, vitamin B, magnesium, phosphorous. You can read more about the health benefits of moong sprouts.
21. You can use fresh or frozen peas to make mixed sprouts and green pea chaat. Boil the mutter in a microwave.
22. For boiling potatoes, wash and scrub potatoes. We have pressure cooked ___ medium-sized potatoes.
23. Cool completely and peel them. Discard the skin. Transfer the boiled potatoes to a chopping board and cut them into cubes.
24. Also, finely chop an onion, tomatoes and raw mangoes.
25. The assorted chutneys can be made a day prior and stored in the freezer. Before assembling, you can take spoonfuls of chutney, add water and adjust the consistency.
  - Sweet Chutney
  - Green Chutney for Dhokla
  - Chilli Garlic Chutney

How to make mixed sprouts and green pea chaat

1. To prepare mixed sprouts and green pea chaat, in a deep bowl take soaked and boiled kabuli chana.
2. Add soaked and boiled safed vatana.
3. Add par-boiled moong sprouts.
4. Add boiled green peas.
5. Add boiled and chopped potatoes.
6. Add finely chopped onions. Jains can skip onions, potatoes and chilli garlic chutney.
7. Add finely chopped tomatoes.
8. Add finely chopped raw mango if in season or else feel free to skip it.
9. Add sweet chutney.
10. Add green chutney.
11. Add chilli garlic chutney. The quantity of all the chutneys can be changed as per your personal preference.
12. Add ½ cup sev.
13. Add coarsely crushed papdis. Masala peanuts, roasted peanuts, masala chana can also be added for that crunchy bite.
14. Add finely chopped coriander.
15. Drizzle lemon juice. Lemon juice can be replaced with chaat masala or amchoor powder for a tangy flavor.
16. Sprinkle salt to taste.
17. Combine all the ingredients in a deep bowl and toss well.
18. Serve immediately garnished with sev
19. Also, add some papdis over mixed sprouts and green pea chaat.
20. Sprinkle coriander and serve mixed sprouts and green pea chaat immediately. With an addition or substitution of ingredients, you can make an assortment of chaat recipes that can be made as an evening snack. Here are some of my favorite chaat recipes made using sprouts : Sprouts and Corn Chatpata Chaat, Sprouted Moong Chaat.