Sprouts BhelPuri is a flavourful snack that will make your taste buds dance happily. Not just a snack and treat for your palate it is wholesome healthy eating. With just a handful of ingredients, create this chaat quick snack. Most importantly it ticks all the boxes—easy, vegetarian, and healthy!
Mixed Sprout Bhel is healthy and refreshing. Also a plant-based protein, rich in micro-nutrients and dietary fibre. This snack is healthy, tasty, satisfying and keeps hunger away.
10 minutes is all you need to make this with cooked sprouts and ready chutney. Perfect for Weight Watchers, diet-conscious and busy young adults isn't it? For my father-in-law who is 90 years old, it is his dinner.
This recipe is a spinoff from the Bhel puri, chaat item. A chaat needs chutney or sauce they are tamarind chutney, dates chutney.
These chutneys are used to make sev poori, bhel, and samosa chaat. Top it up with Kathiyawadi Garlic Chutney or Green Chutney for Chaat to get the fiery spicy kick.
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But wait if you are wondering
What Bhel or Bhep Puri?
Bhel puri is a chaat( which means to lick in Hindi). It is quick, easy, low-fat and nutritious. Any chaat is also versatile and adaptable it can be customised to be sweet, spicy, tangy and salty.
Bhel puri or bhelpuri is a popular snack. You use puffed rice, sev, onions, potatoes, chutneys and chaat masala to make it. Eaten generally on the streets on carts it can be eaten with a spoon or a chip. You may be served bhel as it's generally called in paper cones with stiff card paper to act as a scoop.
Sprouts, the nutritional wonders are our main source of protein, vitamins, and antioxidants. They are something we make regularly. Over a period I seem to be taking the easy way out and making just Usali, Sprouted Moong, Mooga Gathi or curries like Lobia Rassedar. There was a time when sprouts ended up in dhokla, cutlet much to the delight of my family.
Jayashree is the hostess of our current month's theme in the Shhh Secretly Cooking challenge. She wanted us to use sprouts differently, so thanks to her I made this bhel with sprouts. So that my girls and their limited kitchen resources can enjoy their chaat. Have you tried Jayashree's Quinoa Kheer?
With pomegranate and tomato as my secret ingredients, given by my partner, Seema It was easy. I gave her chaat masala and lemon and she made Sprouted Horsegram Chaat. .
Ingredients
These are your ingredients for quantities please check the recipe card.
- Mixed Sprouts: Use any sprouts. I used a ready pack of mixed sprouts. It came with moong, moth bean, green peas, kala chana, chole and masoor or whole red lentil.
- Onion: I stock red ones so I use them finely chopped. You can also use white ones too.
- Tomato: Use the reddest and the juiciest tomatoes finely chopped. If you have cherry tomatoes, use them.
- Tamarind chutney: Today my tamarind chutney is store-bought. I am linking my recipe here for you to whip up a batch.
- Dates chutney: I prefer to make and keep my date chutney separate. I use it as a sweetener. This way we can customize the tanginess of the chaat.
- Matri: I used Matri because I had it but you can always use the small pooris available in stores.
- Farsan: Sev is what is used to make chaat since I had farsan I have used that. You can use any sev, papdi or even chivda in the recipe.
- Himalayan salt: I highly recommend using Himalayan salt. The flavour it gives is different. But if you don't have it's okay to use regular table salt.
- Kala Chaat Masala: Again any chaat masala is fine but we are partial towards kala chaat masala.
- Pomegranate: Though optional I will recommend using some if you have pomegranate. The burst of juicy flavours is the taste you will remember.
- Green chillies: We love the bite and heat of green chilli, but not everyone enjoys it. Use if needed.
Optional Ingredients:
- Puffed rice: Though Bhel uses puffed rice, I have not used any. I wanted to prove we could make a tasty bhel without them. Plus, my daughters do not stock murmura as they are called.
- Potatoes: Again, in bhel, you add potatoes boiled, peeled, and diced. I have not used any.
- Raw mango: the best-tasting tany flavour of summer is raw mango. Use chopped.
- Green chutney: this is the special chaat chutney my kids like.
- Tomato sliced: in case you are using raw mango, avoid it.
- Coriander leaves: Please use some I had none, so I missed the flavour but everyone else was pleased.
Instructions
Pre-prep:
- Rinse and drain the mixed sprouts well. Use at least 3-4 changes of water, then stain them in a strainer.
- Add the strained mixed sprouts (200 grams) to a vessel. Add about ½ cup water and 1 teaspoon salt mix.
- Add water to the pressure cooker base; about 2 cups is fine.
- Place the trivet (or the holey plate) in the cooker, then the vessel of sprouts. Cover it with a lid.
- In the same cooker, you can also cook rice and dal with the sprouts in different containers.
- Add 2-3 washed potatoes to the cooker body on the side of the vessels. (They will fit in your case.)
- Pressure cook for 3 whistles, and then switch off the heat. Let the pressure drop naturally.
- Remove the sprouts and let them cool. After they cool, you can also store them in the refrigerator.
When you need your snack:
- Chop your veggies: onions, tomatoes, boiled potatoes, raw mangoes, coriander leaves and chillies.
- In a bowl, add the required quantity of sprouts; you will need 2–3 tablespoons. (Remember, you are planning to add more ingredients.)
- Add about 1 tablespoon each of chopped onion, tomato, and boiled potato.
- Add the chutney ½ teaspoon of dates and ½ teaspoon of tamarind chutney.
- Add the green chaat chutney if using, sparingly, ¼ teaspoon of chaat masala, and a few arils of pomegranate. Mix.
- Add 2-3 tablespoon of farsan or sev and crush in 2-3 Matri. Mix well.
- Check the seasonings and dish it out on the serving plate.
- On the plate, garnish with farsan, coriander leaves, and some more matri.
- I served it with tomato slices on the side.
Substitutions
- Mixed Sprouts: Substitute with cooked barley and millet.
- Potato: Use boiled and cubed sweet potatoes in place of potatoes.
- Matri: Use the pani poori ones or the flat pooris you can get in the stores for sev batata poori. Leave it if it is not available.
- Frasan: You can substitute with sev the thin chickpea noodles that are fried. It is also called bhusa sev (bhusa meaning to crumble I guess).
- Raw mango: when not in season use lemon. Again, this is optional, as we are using tamarind chutney.
- Tamarind chutney: you can use "imli pichkoo" that is sold in the market.
Variations
- In place of just sprouts, use puffed rice and a sprout mix.
- You can mix all the ingredients and enjoy if you use moong bean sprouts. The moong beans need not be cooked.
- Use the same ingredients and make sev batat poori. The filling is arranged on flat pooris and then garnished with sev.
- Use this mix as a filling and make pani poori.
- Then I will add a crushed samosa and make a samosa chaat.
- Top it with pattis and make ragda pattis.
Equipment
You will need a
- Pressure cooker to cook the mixed sprouts.
- Bowl to mix
- Plate to serve
- Knife and board for chopping
Storage
- If you plan to store the mixed sprouts bhelpuri, you will be disappointed. The crunch and flavours will be lost.
- Store all the ingredients separately in airtight containers; mix as needed.
- The chutneys are difficult to make in individual servings. Make a batch divide it into smaller ziplock bags and store it in the freezer clearly labeled.
- When you need to use set on the counter or thaw in the microwave do not refreeze.
Pro Tips
- Buy the mixed sprouts in small quantities. Do not bother making the sprouts at home. It takes different times for different legumes to sprout.
- Pressure cook and keep in the fridge.
- You can buy ready-tamarind chutney. Dates Chutney is not available in stores so I make it.
- These chutneys can be used for different chaats so your teatime snack is set.
- Do not worry too much about what you do not have. Experiment and enjoy the flavours.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with Sprouts Bhelpuri:
To summarize: So, there you have it – Sprouts BhelPuri, your ticket to quick, easy, and healthy snacking. Whether you're a busy young adult, a weight watcher, or just someone who loves flavorful bites, this chaat is here to make your snacking moments delightful. Dive in and let the Sprouts BhelPuri extravaganza begin!
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Sprouts BhelPuri Recipe
Equipment
- 1 Pressure cooker
- 1 Bowl for mixing
- 6 Plates
- 1 Knife and board
Ingredients
- 200 grams mixed sprouts
- 1 onion finely chopped
- 1 tomato finely chopped
- 5 tablespoon sweet tamarind chutney
- 8 tablespoon dates chutney
- 7-8 matri
- ½ cup farsan
- 1 teaspoon himalayan salt
- 1 teaspoon kala chaat
- ¼ cup pomegranate arils
- 2-3 green chillies chopped
- 1 tomato sliced optional
Optional Ingredients:
- 1 cup puffed rice
- 2-3 potatoes boiled and diced
- ¼ cup raw mango chopped
- green chutney
- 2-3 tablespoon coriander leaves
Instructions
- Rinse and drain the mixed sprouts in 3-4 changes of water, then stain them in a strainer.
- Transfer to a vessel and add about ½ cup water and 1 teaspoon salt mix.
- Pressure cook the sprouts for 3 whistles. Let the pressure drop naturally.
- Remove the sprouts and let them cool.
- Meanwhile, chop your veggies: onions, tomatoes and chillies. If using boiled potatoes, raw mangoes and coriander leaves chop them too.
- In a bowl, add the sprouts, chopped onion and tomato.
- Add all the ingredients you plan to use from the optional ingredients list. Mix well.
- Add the dates chutney and tamarind chutney.
- Add ¼ teaspoon of chaat masala and a few arils of pomegranate. Mix.
- Add 2-3 tablespoon of farsan or sev and crush in 2-3 Matri. Mix well.
- Check the seasonings and dish it out on the serving plate.
- On the plate, garnish with farsan, coriander leaves, and some more matri.
- I served it with tomato slices on the side.
Video
Notes
- Buy the mixed sprouts in small quantities.
- This is easier legumes need different times for different legumes to sprout.
- In place of sprouts, you can also use soaked legumes.
- Pressure cook and keep in the fridge.
- You can buy ready-tamarind chutney.
- Dates Chutney is not available in stores so make it.
- These chutneys can be used for different chaats so your teatime snack is set.
- Do not worry too much about what you do not have. Experiment and enjoy the flavours.
Seema Sriram says
I am sure my two will love the idea that they can have bhelpuri and mum won't be on top of their head saying that's not so healthy! I am happy too as i dont have to keep saying watch what you eat with this sprouts bhel
ArchanaPotdar says
😀 I know the feeling. LOL moms all are the same.
Renu says
Loved this bhel recipe Archana. Tried it, I did not add matri and farsaan but added some dahi. and it was super yummy. Thanks for the share.
ArchanaPotdar says
Ahh dahi is perfect for the summer. Will add some this week.
Mayuri Patel says
My family's all time favourite way to enjoy sprouts especially during the hot season. I also like adding chopped cucumber and boiled chickpeas in sprouts bhel.
ArchanaPotdar says
Thanks this summer I will add the cucumber and boiled chana.
Priya Iyer says
I love sprouted moong, and often convert it into chaat.. the addition of chutneys and crunchy paapdi make it an absolute delight! Like you say, it makes a wholesome platter all by itself.
ArchanaPotdar says
😀
Kalyani says
The little munchkin was pestering me for chaat, and this was a perfect, nutritious after -school snack that was so thoroughy enjoyed at home. thanks for a wonderful recipe
ArchanaPotdar says
I am so glad you all liked it. Thanks for trying it.
Vasusvegkitchen says
My hometown is famous for bhelpuri, my brother bring it when ever I visit home. I loved your healthy version sprouts bhelpuri, next time I will prepare ur version bhelpuri at home for my family.
ArchanaPotdar says
😀 enjoy. Let me know how your family likes it when you make.
Preethi says
Sprouts bhel puri looks absolutely lip smacking. I made it today and my family just loved it . I added raw mango and it was a game changer .
ArchanaPotdar says
Raw mango yes should make the bhel much more tasty.
Radha says
I order sprouts bhel whenever we eat out. I love this recipe and now it is time for me try making this sprouts bhel at home.
ArchanaPotdar says
😀
Jayashree .T.Rao says
I am looking for low cal recipes and this one is just right for me. I often have sprouts in my refrigerator, will make this one for sure.
ArchanaPotdar says
Thanks, Jayashree.
Sasmita Sahoo says
Seems like a much flavourful snack ........ With just a handful of ingredients, this is easy and healthy idea!
ArchanaPotdar says
Thanks, Sasmita.
Anu says
Such a brilliant way to include sprouts in our doet. I love bhel puri and I am going to try this healthier version of it. Thanks for the recipe.
ArchanaPotdar says
Thanks.