Fried pulses/sprouts mixture for snacks Recipe

Recipe By Slurrp

Fried pulses/sprouts mixture is a delicious and healthy snack option. It is made by frying a combination of pulses and sprouts, which are packed with nutrients and protein. The mixture is seasoned with spices and herbs, giving it a flavorful and aromatic taste. This snack is perfect for parties, picnics, or as an evening snack. It is easy to make and can be stored in an airtight container for a few days.

3.8
11 Rating -
Rate
Vegdiet
15minstotal
5minsPrep
10minsCook
15m.total
5m.Prep
10m.Cook
Fried pulses/sprouts mixture for snacks
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ingredients serve

Ingredients for Fried pulses/sprouts mixture for snacks Recipe

  • 0.17 cup Chickpeas, Soaked Overnight
  • 0.17 cup Moong Dal, Soaked Overnight
  • 0.17 cup Black Eyed Peas, Soaked Overnight
  • as per your need Oil For Frying
  • 0.33 teaspoon Cumin Seeds
  • 0.33 Onion, Finely Chopped
  • 0.67 Green Chilies, Finely Chopped
  • As required Salt To Taste
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Chaat Masala
  • as per your need Chopped Coriander Leaves For Garnish
  • as required Lemon Juice For Garnish

Directions: Fried Pulses/sprouts Mixture For Snacks Recipe

Cooking Directions

  • STEP 1.Wash and soak a mixture of pulses like chickpeas, moong dal, and black-eyed peas overnight.
  • STEP 2.Drain the soaked pulses and spread them on a clean cloth to dry for a few hours.
  • STEP 3.Heat oil in a deep pan and fry the dried pulses until they turn crispy and golden brown.
  • STEP 4.Remove the fried pulses from the pan and place them on a paper towel to absorb excess oil.
  • STEP 5.In a separate pan, heat a little oil and add cumin seeds, chopped onions, and green chilies.
  • STEP 6.Saute until the onions turn translucent and add the fried pulses to the pan.
  • STEP 7.Sprinkle salt, red chili powder, chaat masala, and mix well to coat the pulses evenly.
  • STEP 8.Cook for a few more minutes until the spices are well incorporated.
  • STEP 9.Turn off the heat and let the mixture cool down completely before storing in an airtight container.
  • STEP 10.Serve the fried pulses/sprouts mixture as a snack or garnish it with chopped coriander leaves and lemon juice for added freshness.

Cooking Tips

  • Make sure to soak the pulses overnight to ensure they cook evenly and become tender.
  • Ensure that the pulses are completely dry before frying to avoid splattering of oil.
  • Adjust the spice levels according to your preference by adding more or less chili powder.
  • You can add roasted peanuts or cashews for an extra crunch and flavor.
  • Store the fried pulses/sprouts mixture in an airtight container to maintain its crispiness.

Storage and Serving

  • Store the fried pulses/sprouts mixture in an airtight container at room temperature.
  • It can be stored for up to a week.
  • Serve the mixture as a snack with tea or as a topping for salads and chaats.
  • Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.
Nutrition
value
537
calories per serving
28 g Fat28 g Protein42 g Carbs17 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    28g
  • Carbs
    42g
  • Fiber
    17g

MacroNutrients

  • Carbs
    42g
  • Protein
    28g
  • Fiber
    17g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    164mg
  • Iron
    7mg
  • Vitamin A
    262mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    168mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    287mg
  • Manganese
    2mg
  • Phosphorus
    517mg
  • Selenium
    20mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp