Moong Sprouts and Potato Salli Chaat by Tarla Dalal

Moong Sprouts and Potato Salli Chaat by Tarla Dalal

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Chaat is a vibrant and versatile aspect of Indian cooking. While the traditional chaats like Bhel Puri and Pani Puri have a timeless appeal, it is also possible to just let your imagination run wild and make your own chaats, which will be just as tasty. Here, we tried making a layered chaat of potato salli, sev, curds and a scrumptious moong sprouts mixture, and it turned out to be totally awesome. The layered arrangement gives the Moong Sprouts and Potato Salli Chaat a very appetising appearance, while the combination of multi-textured ingredients gives it a wonderful mouth-feel. Not to forget a dash of chutneys and spice powders, which gives this dish the peppy taste that you expect out of any chaat. Enjoy this snack immediately upon assembling to relish its exciting texture.


Recipe Description for Moong Sprouts and Potato Salli Chaat

Preparation Time: 
Makes 4 servings
Show me for servings


To Be Mixed Into A Moong Sprouts Mixture
1 cup boiled moong (whole green gram) sprouts
1 tsp chilli powder
1/2 tsp chaat masala
1/4 cup finely chopped onions
2 tsp lemon juice
1/4 tsp black salt (sanchal)

To Be Mixed Into A Curd Mixture
1 cup whisked thick curds (dahi)
3 tbsp green chutney
3 tbsp sweet chutney
salt to taste

Other Ingredients
1 cup potato salli
4 tbsp sev
4 tbsp pomegranate (anar)
2 tbsp finely chopped coriander (dhania)

  1. Take a serving glass, put ¼ th of the moong sprouts mixture, 1/4th of the curd mixture, ¼ cup of potato salli evenly over it.
  2. Garnish it with 1 tbsp of sev, 1 tbsp of pomegranate and ½ tbsp of coriander.
  3. Repeat steps 1 and 2 to make 3 more servings.
  4. Serve immediately.

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