1handfulfresh coriandercilantro in the U.S., finely chopped
20gpapdicrushed
nylon sevoptional
1lemonoptional, to serve
Instructions
Prepare all the vegetables (40 g red onion, 80 g cucumber, 3 cherry tomatoes, and 1 avocado) by chopping them into equal-sized pieces. Tip them into a large bowl.
Heat 1 teaspoon oil in a large kadai or wok over medium heat. Gently saute 180 g moong bean sprouts for two minutes* — we want to retain their crunch but heat them through. Set aside to cool.
Add the cooled sprouts, 20 g plain puffed rice, ¼ teaspoon cumin powder, 1 teaspoon chaat masala, ¼ teaspoon salt, 2 tablespoon green chutney, 1 tablespoon Tamarind Chutney, and 1 handful fresh coriander to the same bowl as the chopped vegetables. Toss everything to combine.
Garnish the sprouts chaat with 20 g papdi (crushed), nylon sev, and juice from 1 lemon.
Notes
* If you want to make this moong sprout chaat a no oil recipe, you can steam the sprouts.