Guest author: Mrs Seethalakshmi Suresh
Mini Bhakarwadi :1 cup
Mixed Sprouts: 1/2 cup ( readily available in grocery stores )
Salt :1 tsp ( according to taste )
Whisked yogurt :1/2 cup
Potatoes boiled, peeled & chopped : 2 medium
Onion peeled & chopped: 1 large
Tomato finely chopped: 1 large
Green Chutney or sandwich chutney: 1/2 cup
Sweet chutney or imli-gud chutney : 1/2 cup
Chaat Masala: 1 tsp
Red Chilli powder: 1/2 tsp
Cumin Powder: 1 tsp
Nylon Sev: 1/4 cup
Lemon juice: Juice of 1 lemon
Coriander leaves: A few springs
Wash the sprouts well and cook them in 1 & 1/2 cup salted water only for 2-3 mins. Drain the water and set aside.
Whisk the yogurt and set it to chill for just 30 mins. Meantime to prepare the chaat arrange the bhakarwadis in a large plate, top it with alternate layers of moong sprouts, potatoes,onions, tomatoes & chilled yogurt.
Drizzle the green chutney, sweet chutney & the lemon juice. Sprinkle the chaat masala, red chilli powder, cumin powder & nylon sev.
Garnish with coriander leaves and serve immediately.
Reposting the following dishes for various events -
Rajma Cheese sandwich for Divya's JFI : Rajma event started by Indira
Dhania podi for Priya's Think spice:Think coriander seeds event started by Sunita
Mysurpak goes to Sanghi for her FIL: Ghee
Atte ka halwa goes to Sireesha for her CFK:Wheat event started by Sharmi
Sattu maavu burfi goes to Sireesha for her Sweet series event