Sprouts Bhel

Bhel is one of the most popular street foods of the city of Mumbai. The medley of ingredients that go into making this snack mingle well and produce something that is wholesome and absolutely delicious which make people want to eat it again and again. Here we have added sprouts that make it more nutritious.

By Sanjeev Kapoor
New Update
Sprouts Bhel 1 - YT.JPG

Sprouts Bhel

Main ingredients Whole green grams (sabut moont), Moth beans (matki), Potato, Onion, Tomato, Roasted peanuts, Chana dal namkeen, Chaat masala, Red chilli powder, Green chutney, Date and tamarind chutney, Red chilli garlic chutney, Lemon, Crisp papdis, Raw mango, Puffed rice, Nylon sev, Fresh coriander leaves
Cuisine Indian
Course Snack
Prep time 16-18 hours
Cook time 5-10 minutes
Serve 4
Taste Tangy
Level of cooking Easy
Others Vegetarian


  • ½ cup whole green gram (sabut moong)
  • ½ cup moth beans (matki)
  • Salt to taste
  • 2 medium potatoes, boiled, peeled and chopped
  • 4-6 tablespoons chopped onions
  • 4-6 tablespoons chopped tomatoes
  • 4 tablespoons roasted and peeled peanuts + for garnish
  • 4 tablespoons chana dal ¬namkeen + for garnish
  • Black salt to taste
  • A pinch of chaat masala
  • A pinch of red chilli powder
  • 3 tablespoons green chutney
  • 5 tablespoons date and tamarind chutney
  • 2 teaspoons red chilli-garlic chutney
  • 1 lemon
  • 8-10 crisp papdis + for garnish
  • 2 tablespoons chopped raw mango + for garnish
  • 2½ cups puffed rice
  • 2 tablespoons nylon sev + to sprinkle
  • 2 tablespoons chopped fresh coriander leaves + to garnish
  • Grated carrots for garnish
  • Grated beetroot for garnish
  • Chopped pineapple for garnish
  • Fresh pomegranate pearls for garnish



  1. Take green gram and moth beans in a bowl. Wash thoroughly. Add sufficient water and soak for 6-8 hours.
  2. Drain the water. Transfer the soaked green gram and moth beans in a muslin cloth and tie properly. Set aside in a warm place for 6-8 hours.
  3. Alternately, transfer the soaked green gram and moth beans in a strainer, cover with a lid and set aside in a warm place for 6-8 hours.
  4. Heat sufficient water in a deep non-stick pan. Add the sprouts, salt and blanch for 2 minutes. Drain the sprouts and put in chilled water so as to avoid excess cooking. Set aside.
  5. Drain the water thoroughly and transfer the sprouts into a large mixing bowl. Add potatoes, onions, tomatoes, peanuts, chana dal namkeen, black salt, chaat masala, red chilli powder, green chutney, date and tamarind chutney and red chilli-garlic chutney.
  6. Squeeze the juice of lemon, crush papdis and add to the bowl. Add raw mango, puffed rice, nylon sev, coriander leaves and mix everything well.
  7. Transfer the bhel into a serving bowl. Sprinkle sev, carrots, beetroot, chana dal namkeen and peanuts on top.
  8. Garnish with raw mango, pineapple, coriander leaves, pomegranate pearls and serve with papdi.