Sprouted Chaat Bites
Sprouted Chaat Bites are a fresh, crunchy Indian snack. They're quick to put together and really satisfying, especially when you need something light. It's a great way to use sprouts!
Ingredients
- 1 cup whole moong beans, sprouted
- 1 medium potato, boiled, peeled, and finely diced
- 1 medium onion, finely chopped
- 1 medium tomato, seeds removed and finely chopped
- 0.5 medium cucumber, finely chopped
- 0.25 cup pomegranate seeds
- 0.25 cup roasted peanuts, coarsely crushed
- 0.25 cup sev (crispy chickpea flour noodles)
- 8-12 mini shortbread cups or papdis (crispy flour discs)
- 0.5 teaspoon chaat masala
- 0.25 teaspoon red chili powder (or to taste)
- 0.25 teaspoon black salt (kala namak)
- 2 tablespoons fresh cilantro leaves, finely chopped
- 4 teaspoons lemon juice
- 4 tablespoons tamarind chutney
- 4 tablespoons green chutney
- 2 tablespoons yogurt, whisked (optional, for garnish)
Instructions
- To prepare the sprouted moong beans: Rinse 1 cup whole moong beans thoroughly. Soak them in enough water overnight (8-10 hours). The next morning, drain the water, rinse again, and tie the beans loosely in a thin cotton cloth. Hang or place in a colander in a warm place, rinsing once or twice a day until sprouts appear, usually within 1-2 days. Once sprouted, gently boil the sprouted moong beans in lightly salted water for 5-7 minutes until tender but still firm. Drain and set aside to cool.
- Boil 1 medium potato until tender. Once cooked, peel its skin and finely dice it into small pieces. Set aside.
- In a large mixing bowl, combine the cooled sprouted moong beans, 1 finely diced boiled potato, 1 finely chopped medium onion, 1 finely chopped medium tomato (seeds removed), 0.5 finely chopped medium cucumber, and 0.25 cup pomegranate seeds.
- Add 0.5 teaspoon chaat masala, 0.25 teaspoon red chili powder, 0.25 teaspoon black salt, and 4 teaspoons lemon juice to the mixture. Gently toss everything together until well combined. Taste and adjust seasonings if necessary.
- Arrange 8-12 mini shortbread cups or papdis on a serving platter. Equally spoon the sprout mixture into each cup or onto each papdi.
- Drizzle 4 tablespoons tamarind chutney and 4 tablespoons green chutney over the filled cups as per your preference.
- Sprinkle 0.25 cup coarsely crushed roasted peanuts and 0.25 cup sev over each chaat bite for added crunch and flavor.
- Garnish with 2 tablespoons fresh cilantro leaves and, if desired, a light drizzle of 2 tablespoons whisked yogurt. Serve immediately to enjoy the crisp texture.