Sprouted Chana and Potato Salad

Sprouted Chana and Potato Salad

Added to 17 cookbooks   This recipe has been viewed 22647 times

Chana and potato come together in an irresistible combination with a peppy dressing that rates high with all those who taste it. This is a lovely choice for parties and picnics.

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Sprouted Chana and Potato Salad recipe - How to make Sprouted Chana and Potato Salad

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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To Be Mixed Into A Dressing
1 tbsp lemon juice
2 tsp roasted cumin seeds (jeera) powder
2 tsp chaat masala
2 tsp finely chopped green chillies
2 tsp oil
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
1 1/2 cups sprouted kabuli chana (white chick peas) , boiled
1 1/2 cups boiled and chopped potatoes
2 to 3 tbsp pomegranate seeds (anardana)
1/4 cup sliced onions
1/4 cup sliced tomatoes

For The Garnish
a few mint leaves (phudina)
    Main procedure
  1. Combine the kabuli chana sprouts, potatoes and pomegranate seeds together in a serving bowl.
  2. Add the dressing and toss well. Keep aside for 10 minutes or more so that the flavours blend well.
  3. Just before serving, add the onions and tomatoes and toss gently.
  4. Serve immediately garnished with mint leaves.

RECIPE SOURCE : Cooking with SproutsBuy this cookbook

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