¼ cup thin sev(you can find in any Indian grocery)
⅓ cup yogurt dressing
Corinader-mint chutney
For the Yogurt Dressing:
½ cup whipped yogurt
⅓ cup water
1 tbsp sugar
½ tsp chaat masala
½ tsp red chili powder
1 tsp roasted cumin seeds powdered
¼ tsp salt or to taste
For the Green Chutney:
½ cup cilantro
½ cup mint leaves
3-4 green thai chillies
¼ tsp cumin seeds
½ lemon juice
salt to taste
For Garnish
Sev
chopped cilantro
onion
tomato
Instructions
Mix all the ingredients for the yogurt dressing.
Grind the ingredients to a semi fine paste for the Green Chutney.
Assembly:
First arrange the puris on a platter and top everything over it.
Pour the dressing and toss and mix well.
Garnish with some onion, tomato, sev and cilantro.
ENJOY!
Notes
For Mung Bean sprout: Soak mung beans overnight. Drain all the water in the morning and store in an air tight container in the refrigerator for up to 2-3 days.. You will see tiny sprouts coming out. Use immediately. You can steam them for 2 minutes if you do not want to eat it raw.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/01/12/mixed-chaatsalad/