Gujarati Farsan & Sprout Chaat
Farsan and sprout chaat tops raw sprouts with Gujarati fried mixture just before eating.
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10 mintotal
Prep 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
Fifteen minutes once the sprouts are steamed. Everything can be chopped and dressed ahead; only the farsan goes in at the table.
Method
In a large mixing bowl, combine the lightly steamed mixed sprouts, chopped onion, and chopped tomato.
Add the vibrant pomegranate seeds to the bowl.
Drizzle the sweet Tamarind Chutney and the spicy Green Chutney over the vegetables and sprouts. Mix well to coat the ingredients evenly.
Sprinkle chaat masala over the mixture.
Just before you are ready to serve, pour in the crunchy Mixed Farsan. Toss vigorously and serve immediately so the farsan remains utterly crisp against the wet chutneys.
How to tell it's done
An explosive combination of soft, chewy sprouts and extreme, savory crunch from the Farsan, coated in thick sweet and sour chutneys.
Getting it right
Tip
Never mix the farsan in advance. The beauty of this salad lies entirely in the contrast between the wet, tangy sprouts and the dry, savory crunch of the farsan.
What to serve it with
A brilliant, interactive party food where you can lay out the ingredients and let guests mix their own chaat-salad bowls.
Common mistakes
- The farsan goes soft and the chaat turns into a wet mixture.
- The chutneys are already on the sprouts before the farsan arrives, so the farsan has nothing to lose its crunch to until you add it. Tip it in at the table and eat within a couple of minutes — this is the entire timing of the dish.
Substitutions
- Sev, ganthiya or plain nylon khaman all work in place of mixed farsan and each brings a different crunch.
Storing and reheating
The sprout and chutney base keeps a day in the fridge. Farsan keeps a fortnight in an airtight tin. Never store them combined, not even for an hour.
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