Heap all three varieties of sprouts on the papdi/poppadoms.
Top the sprouts with a tbsp each of green chutney, sweet and sour chutney and yogurt.
Sprinkle red chilli powder, jeera powder and green mango powder atop the chutneys.
Generously sprinkle sev over all the toppings and garnish with chopped coriander/mint leaves.
Tasty and downright healthy sprouts papdi chat is ready.
Alternatively, crush the papdis and line them at the bottom of a shallow bowl.
Add all the other ingredients and give it a rough mix.
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.
1/3 cup - mixed sprouts
2/3 cup - whole wheat flour/atta
2-3 tbsp - butter
1 - green chilli (chopped) or red chilli flakes â€“ 1 tsp
2 tsp - dried fenugreek leaves/kasuri methi (You can use any herb of your choice)
2 tbsp - curd
1/2 tbsp - sugar
Salt to taste
4 - sprouts papdi/sprouts poppadoms
1/4 cup - chana/white & brown chickpea sprouts
1/4 cup - moong/green gram sprouts
4 tbsp - thick curds/yogurt
2 tsp - cumin powder
2 tsp - red chilli powder
2 tsp - green mango powder
4 tbsp - sev
4 tbsp - green chutney
4 tbsp - khatti-meethi chutney/sweet & sour chutney
Chopped coriander/mint leaves for garnishing