Sprouts Chaat

There is no scarcity of chatwallas in Kolkata. Almost at every corner you will find one standing with their treasures. Although all tastes somewhat same and good...there is always some particular chatwallas who are just the cream of the lot. The right balance of sweet and sour, spicy and savory...the perfect amount of chilli and the perfect taste. And if by any chance such a stop is just around the corner then you are guaranteed to be doomed. I was no different. During my days of college and university...I scarcely missed a day when I did not eat from them. So when I moved here...chaat was something I missed dearly.

It took me a time to make the papris and phuchkas...but finally I made them. Round, puffy and crunchy. I was never a health conscious girl...but now I usually avoid eating potatoes. So rather than making just chaat...I thought of making sprouts chaat. Do omit the potatoes if you are uncomfortable...I am just too much addicted to potatoes to banish them totally. The chaat was just perfect. Especially with the yogurt and the tamarind chutney...they tasted divine...exactly like those chatwallas. Do not skip the papris...as they give a beautiful crunch to them. Making everything from scratch do take some time...but they are so worth it that once you see the final product all your tiredness will ease away.

Sprouts Chaat

Serves 4

Ingredients:

1 cup whole green moong beans

1 small potato (optional) – peeled and boiled

5-6 green chillies – finely chopped

A handful of fresh coriander leaves – finely chopped

A few roasted peanuts

A handful of sev / fried gram flour vermicelli

1 tsp whole cumin seeds

1 tsp whole coriander seeds

2 dry red chillies

10-12 whole black peppercorns

½ cup yogurt

60 gm raw tamarind

Black salt

Salt

1 lime

50 gm jaggery

4-5 dates

1 tsp red chilli powder

150 gm white granulated sugar

10-12 papris

Method:

Make the sprouts:

You have to plan ahead as getting the perfect sprouts can take 2-3 days.

Wash the moong beans until clear water runs out. Then soak the moong beans in water overnight. In the morning drain the water.

Take cheesecloth or a light cloth of cotton and drench it with water.

Place the soaked moong beans at the centre of the cheesecloth and tight knots among the opposite corners. Tie this potli to a spoon and place the spoon across a jar. Keep the jar in an airy and not too sunny place. Sprinkle water to the potli from time to time to keep the moong beans hydrated. After 2 days you will have your perfect mong beans sprouts.

Make the ground spice:

Dry roast the whole cumin seeds, coriander seeds, black peppercorns and dry red chillies in a skillet for 2 minutes maximum on low flame and then grind them to a fine powder.

Keep that powder in an airtight container and use accordingly.

Make the chutney:

Take a saucepan and pour in 200ml water. Put that saucepan on medium flame and let that come to a bubble. Once it comes to a bubble add 100gm sugar, red chilli powder, jaggery, most of the tamarind pulp (just keeping approximately 2 tbsp for the chaat) to that boiling water.

Stir them occasionally, and they will soon dissolve.

Keep the flame on low to medium and simmer until you see the mixture has turned into syrup like consistency. Just take a little of the chutney in a spoon and pour it from a height. If it drops in a single string then your chutney is ready.

Add 2 tsp of the roasted ground spices and 1 tsp of the black salt to the chutney.

Give a good mix and transfer the chutney to a clean bowl. Keep aside.

Make the spiced yogurt:

Take the yogurt in a mixing bowl and add some water to dilute the thick consistency of the yogurt. If your yogurt has already water in it then do not add water at this step. Whisk the yogurt with a spoon or a wire whisk until you get a smooth consistency. Make sure that there is no lump in it. If still you feel that the yogurt is thick add water as required.

Now add 2 tbsp of the sugar and ½ tsp of the salt. Mix them well until they dissolve perfectly with the yogurt.

Add 1 tsp of the dry roasted, ground spices and mix them well.

Keep the spiced yogurt inside the fridge until you are ready to use it.

Make the Tamarind Water:

In a bowl soak the leftover tamarind in hot water. After 10-15 minutes you will the tamarind has softened.

Add green chillies according to your heat tolerance.

Also add juice of one lime, a pinch of black salt, some white salt, little chopped coriander leaves and 2 tsp of the dry roasted ground spices.

Now muddle them with your hand to get all the juice out of the tamarind and all the flavours out of the green chillies and coriander leaves.

After muddling, taste to adjust the seasonings.

Strain the muddled juice through a fine mesh and keep aside.

Add some

 Make the chaat:

If you are using potatoes chop them into small pieces.

Take a mixing bowl and put the chopped potatoes in it.

Add the chopped onions, chopped green chillies, chopped coriander leaves, and chopped tomatoes to them.

Sprinkle some sea salt and 1 or 2 tsp of the dry roasted ground spices.

Add the sprouted moong beans.

Add 2 tbsp of the tamarind juice and 2 tbsp of the sweet and spicy chutney. Add more if required.

Mix them well.

Finally break some papris into it and add some sev and roasted peanuts.

Give a final mix and serve it in a plate.

Swirl some spiced yogurt and chutney in generous amount, on top of the chaat.

Sprinkle some more sev, chopped green chillies, chopped coriander leaves and some dry roasted ground spices.

Serve immediately.