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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : moong Sprouts (अंकुरित मूंग ), Puffed Rice

Cuisine : Indian

Course : Snacks and Starters

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Sprout Bhelpuri Recipe Card

Sprout Bhelpuri

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Sprout Bhelpuri checkout Missal Pav, Grilled Protein Patodi, Sprout Bhelpuri, Moong Dosa . You can also find more Snacks and Starters recipes like Bread Vada, Semolina Crusted Squids, Tangdi Kabab Microwave, Black Grape Pani Puri.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Sprout Bhelpuri Recipe

  • moong Sprouts blanched 1/2 cup

  • Puffed Rice 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


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.