How to make Sprout Bhelpuri Recipe - The popular bhelpuri made more nutritious with sprouts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Moong sprouts ( अंकुरित मूंग ) , Puffed rice (kurmura/murmura) ( ममरा/कुरमुरा )

Cuisine : Delhi

Course : Snack

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Sprout Bhelpuri

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

For more recipes related to Sprout Bhelpuri checkout Grilled Protein Patodi . You can also find more Snack recipes like Sprout Bhelpuri, Chicken Burger, Masala Dosa, Makai Palak Mirchein. Or try out these recipes from Delhi Cuisine like Garam Masala Powder, Chatpati Bhindi, Hariyali Tikki, Green Chana Chaat.

Sprout Bhelpuri Recipe Card

Sprout Bhelpuri
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Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Sprout Bhelpuri

  • Moong sprouts blanched 1/2 cup

  • Puffed rice (kurmura/murmura) 2 cups

  • Potatoes boiled peeled and diced 2 medium

  • Raw mango chopped 1 small

  • Onion chopped 1 medium

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Green chillies,chopped 2-3

  • Sweet date and tamarind chutney 1/2 cup

  • Red chilli Garlic Chutney 2 tablespoons

  • Sev 1/2 cup

  • Papdis 8

Method

Step 1

Take potatoes in a bowl. Add raw mango, onion, most of the sprouted moong, salt, red chilli powder, chaat masala, coriander leaves, green chillies, sweet date and tamarind chutney and red chilli and garlic chutney and mix.

Step 2

Add kurmura, nylon sev and crushed papdis and mix. Serve immediately topped with some more sprouts.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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