Pineapple Coconut Sprouted Chaat
Pineapple Coconut Sprouted Chaat — channel all the tropical flavors with this unique and refreshing chaat! 🍍🏝️ With mung & moth bean sprouts and kala chana as the base, this chaat isn’t just flavorful from the grilled pineapple or coconut milk sauce, but also nutritious! ✨
Ingredients
Mixed Sprouts Layer:
- 1 cup mixed sprouts , blanched in salt water; I used moong and moth bean sprouts
- 1/2 cup black gram (kala chana or black chickpeas) , boiled
- 1/2 cup onions , finely diced
- 1/4 cup cucumber , diced
- 1/4 cup tomatoes , finely diced
- 2 tbsp mixed color bell peppers finely diced
- 1/4 cup potatoes , boiled and diced (optional)
- 2 green chilies , finely chopped
- 1/2 tsp salt
- 1 tsp red chili powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
- 2 tsp mint cilantro chutney
- 2 tsp oil
- 2 tsp lemon juice
- 7-8 leaves basil leaves , torn
Pineapple Layer:
- 2 cup pineapple , chopped into cubes
- 3 tbsp sugar , adjust according to taste
- 1/4 tsp salt
- 1 tsp lemon juice
- 1/4 tsp black pepper
Spiced Coconut Sauce:
- 1 1/2 cup coconut milk
- 6-7 curry leaves
- 1/4 tsp red chili powder
- 1/2 tsp salt
- 1 tsp sugar
- cornstarch slurry , 2 tsp cornstarch mixed with 2 tbsp water
Assembly:
- mint cilantro chutney
- tamarind chutney
- red chili powder
Garnish:
- boondi (chickpea flour droplets)
- beetroot , grated
- carrots , grated
- sev (bhujiya)
- lime , wedges
Instructions
Mixed sprouts Layer:
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In a bowl, combine all of the ingredients for the mixed sprouts layer and give it a good mix.
Grilled Pineapple Layer:
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For the pineapple layer, in a pan, heat your pineapple, lemon juice, sugar and salt on medium heat. Cook them for 2-3 minutes, and then add in the black pepper. Continue cooking the pineapple until they are tender and the sugar is dissolved.
Spiced Coconut Sauce:
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For the spiced coconut sauce, begin by heating only 1 tbsp of the coconut milk with the curry leaves on medium heat. Sauté them for 2-3 minutes until the coconut milk is infused with the flavor of the curry leaves.
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Then, add in the rest of the coconut milk along with the spices. Let that come to a boil and then add in the cornstarch slurry. Continue to cook the coconut milk for another few minutes as it thickens. Take it off the heat and let it cool.
Chaat Assembly:
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To assemble, in your serving dish, pour in a layer of your spiced coconut sauce. Then, add in a generous amount of your mixed sprouts layer. Top that off with tamarind chutney, green chutney, and the pineapple layer. Garnish with some more coconut milk, boondi, beetroot, carrot, bhujiya and a lemon wedge. Your Pineapple Coconut Sprouted Chaat is ready, enjoy!