Snacks (1a)

Sev-Puri Detoxed

A chaat-inspired salad you can pop in your mouth without worry

PP MP Fi C

Makes 25 pieces

Serving Size: 5 pieces

Serves 5

Soaking time: – 18 – 20 hrs

Preparation time: 15 mins

Cooking time: 35 mins

Ingredients

2 cups fresh curd; made from toned milk (3.5% fat)

25 slices of cucumber, approximately 0.5 cm in thickness

1 cup moong sprouts or 1/3 cup uncooked green moong (soak for 6 – 8 hours, drain and keep covered for another 12 hours)

1 small onion, chopped finely

1 green chilli, chopped finely

2 tbsp fresh coriander, chopped finely

½ tsp chaat masala

1 tsp powdered sugar

½ tsp jeera powder (cumin powder)

¼ tsp black pepper powder

Salt as per taste

Method

1. Hang the curd in a muslin cloth for half hour to drain excess water.
2. Meanwhile, boil 300 ml of water with ½ tsp of salt. Add moong sprouts, remove from heat and cover. Drain after 20 minutes and let it cool.
3. Remove the thick curd from the cloth and transfer to a bowl.
4. Add sprouts, onion or tomato, fresh coriander, green chilli, sugar, pepper and salt.
5. Spread the cucumber slices on a serving dish. Ladle spoonfuls of the mixture on the slices.
6. Garnish with Green Chutney (optional), chaat masala, jeera powder and fresh coriander. Serve immediately.

Value per serving (5 pieces)

Calories 115 kcal

Protein 6.5 gms

Fat 3.5 gms

Carbs 14 gms

Calcium 156 mgs

Fibre 1 gm

Iron 1.2 mgs

Jain: Don’t sprout the moong, and replace onion with a small tomato.

GF

Q&E