For papdi:

1. Drain and dry sprouts in a clean kitchen towel and grind coarsely
2. Beat butter, curd and sugar
3. Add salt, chopped green/red chilli, fenugreek leaves/herbs
4. Add ground sprouts and mix well
5. Add the flour a little at a time
6. Knead a little with your hands to turn out an elastic dough
7. Preheat oven to 175 deg C
8. Roll out the dough as thick as a roti/Indian bread and cut into round shapes
9. Line on a baking tray and bake for 15-20 mins till crisp
10. Sprouts Wali Papdi Chat/ Poppadoms with Sweet & Sour Sprouts Salad

For chaat:

1. Arrange the papdi/poppadoms on a plate.
2. Heap all three varieties of sprouts on the papdi/poppadoms.
3. Top the sprouts with a tbsp each of green chutney, sweet and sour chutney and yogurt.
4. Sprinkle red chilli powder, jeera powder and green mango powder atop the chutneys.
5. Generously sprinkle sev over all the toppings and garnish with chopped coriander/mint leaves.
6. Tasty and downright healthy sprouts papdi chat is ready.
7. Alternatively, crush the papdis and line them at the bottom of a shallow bowl.
8. Add all the other ingredients and give it a rough mix.
9. Top with garnish and serve.

To make green chutney:
Grind together half a cup of chopped coriander leaves, half a cup of mint leaves, 1 green chilli (or half if it is too hot), juice of half a lemon and salt with minimal water into a smooth paste.

Khatti-meethi chutney/Sweet & Sour chutney:
Grind together 1/8 cup of dates and 1 tsp tamarind paste with a little water into a smooth paste.

Recipe courtesy: foodiliciousnan

Note: Can used a mix of white and black chickpeas, horse gram and green, red and black gram, soaked overnight and kept in an airtight box for a day and a half.